Food Environmental virology and Mycology

In recent years viruses have been increasingly recognized as important causes of outbreaks of food borne disease. While in many countries viruses are now considered to be an extremely common cause of foodborne illness, they are rarely diagnosed as the analytical and diagnostic tools for such viruses are not widely available. However, much progress has been made recently in terms of the methodology available for detection and identification of viruses in both food and clinical samples.

There are several common foods that are made with fungus. According to the Cleveland Clinic, it's important for some people to identify and avoid these foods if they have allergies to certain types of fungus. Symptoms of a reaction to fungus, particularly mold, could include a runny nose, watery eyes, wheezing and a rash.

  • Classification of Food borne viruses
  • Morphology and Mode of action of food borne viruses
  • Prevention Techniques
  • Types fungi used in food production

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Food Environmental virology and Mycology Conference Speakers

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