Food and Environmental Virology
Journal Title
- Food and Environmental Virology
ISSN
- E 1867-0342 | P 1867-0334
Publisher
- Springer Verlag
Listed on(Coverage)
| JCR | 2010-2019 |
|---|---|
| SJR | 2010-2019 |
| CiteScore | 2011-2019 |
| SCIE | 2010-2021 |
| CC | 2016-2021 |
| SCOPUS | 2017-2020 |
| MEDLINE | 2016-2021 |
| EMBASE | 2016-2020 |
Active
- Active
based on the information
- SCOPUS:2020-10
Country
- USA
Aime & Scopes
- Food and Environmental Virology publishes original articles, notes and review articles on any aspect relating to the transmission of pathogenic viruses via the environment (water, air, soil etc.) and foods. This includes epidemiological studies, identification of novel or emerging pathogens, methods of analysis or characterisation, studies on survival and elimination, and development of procedural controls for industrial processes, e.g. HACCP plans. The journal will cover all aspects of this important area, and encompass studies on any human, animal, and plant pathogenic virus which is capable of transmission via the environment or food. Principal subject areas can be classed into four categories, as follows. Current and Emerging Issues, for example: Outbreak descriptions Epidemiology Elucidation of routes of transmission Environmental transmission of non-enteric viruses Novel and / or emerging viruses, including zoonotic viruses Viruses in water treatment plants Analytical Methods, for example: Detection methods for waterborne viruses Detection methods for foodborne viruses Detection methods for airborne viruses New methods for sample treatment Validation of methods Application of methods (e.g. virus prevalence in food and the environment) Data Analysis, for example: New systems Risk Assessment Modular process risk models Control of viruses, for example: Structural stability of viruses Survival in the environment and foods Transport of viruses through soils Elimination procedures for food and environmental application Evaluation of current and novel industrial disinfection processes Procedural controls, e.g. HACCP Personal protective efforts, e.g. hand hygiene, and antisepsis
Article List
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