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This chapter describes viruses that are enterically transmitted and cause systemic disease. These are recognized as important food and waterborne pathogens. The chapter first summarizes the general characteristics of the viruses, then describes their typical epidemiological patterns. The chapter then discusses methods to detect and to inactivate the viruses, with an emphasis on strategies that can be implemented for food safety.
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citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | 3 | |
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