Virology and Immunology

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