Rotavirus

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:

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:

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://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071331.htm

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