The role of viruses in food-borne disease has come under increasing scrutiny in recent years. This book brings together a wide range of perspectives which, together, provide an excellent overview of the field. The editors have commissioned work from leading international experts and the chapters are authoritative, and amply referenced, ranging from those which deal in some detail with advances in virology to papers which place these advances in the general context of food safety. The chapters on virology provide an encyclopaedia of the current science which may also serve as a starting point for more detailed reading for the specialist. It is thus of interest not only to virologists, but also to specialists in fields such as epidemiology, food technology and risk assessment, as well as to risk managers, who may have overlooked the growth in our understanding of food-borne viruses. As such, it is equally suitable for personal and institutional use.