Food and Aquatic Virology

In recent years viruses have been increasingly recognized as important causes of food borne diseases. While in several countries viruses are currently thought of to be a very common reason behind foodborne sickness, they are rarely diagnosed as the analytical and diagnostic tools for such viruses are not widely available. However, a lot of progress has been created recently in terms of the methodology offered for detection and identification of viruses in each food and clinical samples.Water-transmitted agent pathogens that area unit classified as having a moderate to high health significance that embody virus, astrovirus, hepatitis A and E viruses, rotavirus, are completely different including coxsackie viruses and polioviruses. Also viruses that are excreted through urine like polyomaviruses and cytomegalovirus can potentially be spread through water

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