Rotavirus is a viral foodborne pathogen1 that can cause foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 15,433 human foodborne rotavirus cases, including 0 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne rotavirus in the US and Canada include:
Moe laboratory Emory university
Saif laboratory Ohio State University
Laboratory of Infectious Diseases National Institute of Allergy and Infectious Diseases
Kellogg Schwab Johns Hopkins University
Li laboratory Ohio State University
Mark S. Kuhlenschmidt University of Illinois at Urbana-Champaign
Key laboratories studying various aspects of foodborne rotavirus in Europe include:
Key laboratories studying various aspects of foodborne rotavirus in South and Latin America include:
Key laboratories studying various aspects of foodborne rotavirus in Asia and Australia include:
Laboratory of Virology Osaka Prefectural Insitute of Public Health, Japan
Osamu Nakagomi Nagasaki University, Japan
Enzo Palombo Swinburne University of Technology, Australia
Additional resources on rotavirus:
A number of key sources on rotavirus are available.
http://doh.sd.gov/diseasefacts/Rotavirus.aspx
http://pathmicro.med.sc.edu/book/virol-sta.htm
http://www.phac-aspc.gc.ca/lab-bio/res/psds-ftss/rotavirus-eng.php
http://health.mo.gov/lab/pdf/FOODBORNEDISEASEHANDBOOK.pdf
References
1http://en.wikipedia.org/wiki/Rotavirus
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848