Foodborne Disease Handbook: Diseases Caused by Viruses, Parasites, and Fungi

This is the second of three volumes discussing food-borne diseases. It covers infections caused by viruses, parasites and fungi. Coverage includes: the transmission and clinical aspects of viral infections, virus-by-virus; medical management of parasites; epidemiology of food-borne viruses; immunodiagnosis of nematodes; practical laboratory methods for diagnosis; and immunological techniques for mycotoxin analysis.