Intro -- Preface -- References -- Table of contents -- Part 1 - Viruses -- Viruses: the basics -- Mohammad Y. Halami, Kristin Heenemann, Daniel Hoffmann and Thomas W. Vahlenkamp -- Summary -- 1. Introduction -- 2. Virus classification, structure and function -- 3. Virus replication -- 4. Virus receptors and virus transmission -- 5. Laboratory diagnosis of virus infections -- 6. Outcome of viral infections -- 7. Virus disease in humans and animals -- 8. Conclusions -- Acknowledgements -- References -- Foodborne viruses: an introduction -- Birgit Nørrung -- References -- Introduction to norovirus -- Janko van Beek and Marion Koopmans -- Summary -- 1. Introduction -- 2. Norovirus characteristics -- 3. Norovirus diagnoses and surveillance -- 4. Prevalence and epidemiology -- 5. Immunity and host resistance -- 6. Prevention and control -- 7. Conclusions -- References -- Hepatitis A virus -- Albert Bosch and Rosa M. Pintó -- Summary -- 1. Introduction -- 2. Hepatitis A virus features -- 3. Hepatitis A virus transmission -- waterborne and foodborne transmission -- 4. Genetic variability of hepatitis A virus -- 5. Epidemiology -- 6. Hepatitis A prevention -- 7. Diagnostic tools for hepatitis A virus detection and typing -- 8. Conclusions -- Acknowledgements -- References -- Methods for detection of viruses in food (Norovirus and hepatitis A virus) -- Anna Charlotte Schultz1 and Mette Myrmel2 -- Summary -- 1. Introduction -- 2. At risk foods -- 3. Detection methods -- 4. Sample preparation for molecular detection in food -- 5 Analytical controls -- 6. Monitoring and control of NoV in fresh produce -- 7. Conclusions and future needs -- Acknowledgement -- References -- Effects of treatments used in food processing on viruses -- Sophie Zuber, Sophie Butot and Leen Baert -- Summary -- 1. Introduction -- 2. Effect of heat.

3. Effect of mild food processing and preservation steps -- 4. Effect of alternative preservation techniques -- 5. Conclusions -- References -- Prevalence and control of Norovirus and hepatitis A virus in shellfish -- Françoise S. Le Guyader1, Takayuki Miura1,2 and Robert L. Atmar3 -- Summary -- 1. Introduction -- 2. Introduction into the environment -- 3. Behaviour in river and estuarine environments -- 4. Shellfish contamination -- 5. Viral localization in oysters -- 6. Detection methods in shellfish -- 7. NoV and HAV detection -- 8. Standardized method -- 9. Data from naturally contaminated shellfish -- 10. Shellfish depuration or viral elimination from shellfish -- 11. Outbreaks linked with contaminated shellfish -- 12. Viral concentrations in shellfish implicated in outbreaks -- 13. Conclusions -- References -- Prevalence and control of hepatitis A virus in fresh produce -- Nigel Cook and Martin D'Agostino -- Summary -- 1. Introduction -- 2. Outbreaks of hepatitis A implicated to contaminated fruit and vegetables -- 3. Detection methods for hepatitis A virus in fresh produce -- 4. Prevalence of hepatitis A virus in fresh produce -- 5. Survival of hepatitis A virus on fresh produce -- 6. Control measures -- 7. Conclusions -- References -- Occurrence and control of viruses in food handling environments and in ready-to-eat foods -- Lone J. Porsbo1, Tenna Jensen2 and Birgit Nørrung3 -- Summary -- 1. Introduction -- 2. Ready-to-eat-food -- 3. Occurrence of NoV and HAV in humans and foods -- 4. NoV and HAV as causes of foodborne outbreaks from ready-to-eat food -- 5. Transmission and hazards in food handling environments and in ready-to-eat foods -- 6. Preventive measures and procedures -- 7. How to handle a foodborne virus outbreak -- 8. Consumer information and safety -- 9. Conclusions -- References.

Hepatitis E virus and other viruses occasionally reported as foodborne -- Reimar Johne1 and Thiemo Albert2 -- Summary -- 1. Introduction -- 2. Hepatitis E virus -- 3. Rotavirus -- 4. Sapovirus -- 5. Adenovirus -- 6. SARS coronavirus -- 7. Influenza virus -- 8. Conclusions -- References -- Part 2 - Prions -- Prion diseases: an introduction -- Herbert Budka1 and Ellen Gelpi2 -- Summary -- 1. Introduction -- 2. Classification of prion diseases -- 3. Important concepts for understanding disease mechanisms and phenotypes -- 4. Epidemiology -- 5. Diagnostic steps -- 6. Neuropathology of prion diseases -- 7. Clinico-pathologic correlations in humans -- 8. Extra-CNS prions and the risk of transmission -- 9. Precautionary measures when handling infectious tissues -- 10. Surveillance programmes -- 11. Treatment -- 12. Conclusions -- References -- Scrapie in small ruminants -- Olivier Andreoletti1 and Sylvie L. Benestad2 -- Summary -- 1. Introduction -- 2. Food borne exposure to scrapie agents -- 3. Scrapie agents: a zoonotic agent? -- 4. Conclusions -- References -- Bovine spongiform encephalopathy: history and diagnosis of a decreasing epidemic -- Cristiana Maurella, Cristina Casalone, Barbara Iulini and Maria Caramelli -- Summary -- Introduction -- 2. Geographical BSE risk assessment -- 3. Risk factors -- 4. BSE epidemiological surveillance -- 5. BSE in Europe -- 6. Legislation -- 7. Diagnosis -- 8. Atypical cases -- 9. Conclusions -- References -- Emerging mammalian prions: chronic wasting disease -- Glenn C. Telling -- Summary -- 1. Introduction -- 2. Prion diseases of animals -- 3. Conclusions -- References -- Risk management for foodborne prions -- Koen Van Dyck, Martial Plantady and Fabien Schneegans -- Summary -- 1. Introduction -- 2. Prevention -- 3. Monitoring and laboratories -- 4. Eradication and control.

5. Placing on the market and international trade -- 6. Main results -- 7. Possible future evolutions -- 8. Conclusions -- References -- Biographies -- Keyword index.