Prevalence and evaluation strategies for viral contamination in food products: Risk to human health

Prevalence and evaluation strategies for viral contamination in food products: Risk to human health—a review

Author:

Shukla Shruti¹²,Cho Hyunjeong³,Kwon O Jun⁴^ORCID,Chung Soo Hyun⁵,Kim Myunghee¹

Affiliation:

1. Department of Food Science and Technology, Yeungnam University, Gyeongsan-si, Gyeongsangbuk-do, Republic of Korea

2. Department of Energy and Materials Engineering, Dongguk University, Seoul, Republic of Korea

3. Experiment and Research Institute, National Agricultural Products Quality Management Service, Gimcheon-si, Gyeongsangbuk-do, Republic of Korea

4. Evaluation Team, Gyeongbuk Institute for Regional Program Evaluation, Gyeongsan-si, Gyeongsangbuk-do, Republic of Korea

5. Department of Integrated Biomedical and Life Science, Korea University, Seoul, Republic of Korea

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

Reference141 articles.

2. ACMSF – Advisory Committee on the Microbiological Safety of Food (1998). Report on Foodborne Viral Infections. The Stationery Office, London, UK.

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2. Current perspectives of viral hepatitis;World Journal of Gastroenterology;2024-05-14