Viruses in Food and Water

Produk Detail:
  • Author : N Cook
  • Publisher : Elsevier
  • Pages : 560 pages
  • ISBN : 085709887X
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Viruses in Food and Water

Download or Read online Viruses in Food and Water full in PDF, ePub and kindle. this book written by N Cook and published by Elsevier which was released on 10 May 2013 with total page 560 pages. We cannot guarantee that Viruses in Food and Water book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses. Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. Explores methods of detection, surveilance and risk assessment of viruses in food and water Considers virus transmission routes and control of food and water contamination Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development

Viruses in Food and Water

Viruses in Food and Water
  • Author : N Cook
  • Publisher : Elsevier
  • Release : 10 May 2013
GET THIS BOOK Viruses in Food and Water

Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses

Fourth Nordic Workshop on Food and Waterborne Viruses

Fourth Nordic Workshop on Food and Waterborne Viruses
  • Author : Birgit Nørrung
  • Publisher : Unknown
  • Release : 27 January 2022
GET THIS BOOK Fourth Nordic Workshop on Food and Waterborne Viruses

Why are there no standardised methods for the detection of enteric viruses in food and water?This is a repeated question raised by the industry and food authority in particular in connection with the recent norovirus outbreaks associated with imported oysters and raspberries. The food industry feels abandoned, as without standardised methods they have no tools to convincingly demonstrate that the food prepared at their factories will be safe for the consumer. Because currently no methods are available to measure

Viruses in Foods

Viruses in Foods
  • Author : Sagar Goyal
  • Publisher : Springer Science & Business Media
  • Release : 15 January 2007
GET THIS BOOK Viruses in Foods

This is the first book to focus entirely on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods. Although methods for bacterial detection in food are available, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Erik A. Karlsson,Stacey Schultz-Cherry
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Astroviruses are one of the leading causes of viral gastroenteritis in the young, elderly, and immunocompromised. Although the prevalence is unknown, they are also thought to be associated with food- and waterborne outbreaks of acute diarrhea. This chapter will introduce readers to astroviruses, including the extensive diversity in humans; summarize what is known about food- and waterborne outbreaks; and conclude with where the field needs to go to better understand this important virus in food safety.

Optimisation and Assessment of Real time PCR Techniques for the Detection of Selected Food and Waterborne Viruses

Optimisation and Assessment of Real time PCR Techniques for the Detection of Selected Food  and Waterborne Viruses
  • Author : Rembuluwani Netshikweta
  • Publisher : Unknown
  • Release : 27 January 2022
GET THIS BOOK Optimisation and Assessment of Real time PCR Techniques for the Detection of Selected Food and Waterborne Viruses

The transmission of human pathogens by faecally contaminated fruit and vegetables is well established, but the burden of disease caused by foodborne pathogens is unknown. Fresh produce can be contaminated through the use of polluted irrigation water or by the handling of the produce by infected individuals either pre- or post harvest. There is very little known regarding the extent of viral contamination of irrigation water and fresh produce in South Africa. Noroviruses (NoV) and hepatitis A virus (HAV) are

Foodborne Viral Pathogens

Foodborne Viral Pathogens
  • Author : Peter A. White,Natalie E. Netzler,Grant S. Hansman
  • Publisher : CRC Press
  • Release : 25 November 2016
GET THIS BOOK Foodborne Viral Pathogens

Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations. Foodborne viral pathogens are associated with gastroenteritis and hepatitis, causing widespread epidemics that affect all populations and demographics worldwide. Foodborne Viral Pathogens comprehensively covers the predominant etiological viral agents of foodborne disease, including norovirus, hepatitis A virus, hepatitis E virus, astrovirus, sapovirus and rotavirus, and several emerging viruses and prions. By improving food safety awareness and viral detection, and

Hepatitis A Virus in Food

Hepatitis A Virus in Food
  • Author : Glòria Sánchez
  • Publisher : Springer Science & Business Media
  • Release : 06 April 2013
GET THIS BOOK Hepatitis A Virus in Food

Hepatitis A virus (HAV) is responsible for around half of the total number of hepatitis infections diagnosed worldwide. HAV infection is mainly propagated via the fecal-oral route, and as a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information on the molecular procedures for HAV detection in food, and the efficacy of common food manufacturing processes are compiled. The purpose of this Brief is to consolidate basic information on various

Advances in microbial food safety

Advances in microbial food safety
  • Author : L.N. Kahyaoglu,J. Irudayaraj
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOK Advances in microbial food safety

Viruses are common causes of foodborne outbreaks. Viral diseases have low fatality rates but transmission to humans via food is important due to the high probability of consuming fecally contaminated food or water because of poor food handling. Because of the low infectious doses of some foodborne viruses, there is a need for standardization and the development of new sensitive methods for detecting viruses. The focus is on molecular and non-molecular approaches, and emerging methods for the detection of foodborne

Food and Water Microbiology Diagnostics

Food and Water Microbiology Diagnostics
  • Author : David Rodríguez-Lázaro
  • Publisher : Springer
  • Release : 12 August 2016
GET THIS BOOK Food and Water Microbiology Diagnostics

This encyclopedia covers the fundamental aspects of the microbiological safety of food and water, including the explanation of standard methodologies and a compilation of analytical methods for the evaluation of the presence of foodborne hazards and their potential risks. The objective is to provide clear and complete information on the state-of-the-art of the standard as well as novel and alternative methodologies (mainly molecular), in the different aspects of microbiological analysis of food and water, with special emphasis in the detection