Summary

Many risk management plans as currently implemented by the food industry, appear to be primarily designed to address bacteriological concerns. Hence, these often fail to function when public health risks associated with biological agents such as viruses and prions are to be addressed. Similarly, veterinary education in food hygiene mainly focusses on bacterial agents transferred by domestic animal species via meat and milk and the products manufactured therefrom. Additionally, training rarely includes the dangers associated with other (non-animal based) food ingredients as processed in ready-to-eat meals. It thus appears that food safety professionals - employed by industry or serving as governmental officials commissioned to inspect and audit food manufacturing enterprises - would benefit from being updated on the public health risks associated with foodborne viruses and prions. This book provides this update.