Compounds to Prevent and Control Foodborne and Waterborne Viruses
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Cross-Field Chemistry".
Deadline for manuscript submissions: closed (1 June 2021) | Viewed by 3115
Special Issue Editor
Special Issue Information
Dear Colleagues,
Contamination of food and water by human pathogenic viruses is a global public health concern. Despite vaccination and prevention campaigns controlled the impact of diseases caused by some viruses such as influenza, poliomyelitis, and measles, a significant number of viral food- and waterborne outbreaks still occur, with human norovirus recognized as the most common causative agent worldwide. Known (e.g., hepatitis A virus, rotaviruses, astroviruses), emerging (e.g., Aichi virus, Sapovirus), and re-emerging (e.g., hepatitis E virus) viruses represent underestimated risks in the food chain and water supply system.
The risk of cross-contamination can occur at any point in the chain: primary production, harvest manipulation, post-harvest processing, food service, handling surfaces, and sewage-polluted irrigation water or biosolids. Therefore, natural and chemical compounds exerting antiviral activity represent keystones in prevention and control strategies for foodborne and waterborne viruses.
The current Special Issue will publish original research and review papers on antiviral compounds of natural and synthetic origin and their application in food, water disinfection practices, and food–contact surface decontamination.
Dr. Walter Randazzo
Guest Editor
Manuscript Submission Information
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Keywords
- Natural compounds
- Antivirals
- Foodborne virus
- Waterborne virus
- Enteric virus
- Food safety
- Water disinfection
- Surface decontamination
- Prevention and control
