Hepatitis A Virus in Food Detection and Inactivation Methods /
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 fre...
| Κύριος συγγραφέας: | |
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| Συγγραφή απο Οργανισμό/Αρχή: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Σειρά: | SpringerBriefs in Food, Health, and Nutrition
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Introduction
- Classification
- Features of hepatitis A infection
- Epidemiology
- Regulations and Recommendations
- Vaccination.- Analytical methods for HAV detection in food.- HAV extraction from food
- Nucleic acid extraction and purification.- HAV detection in food by molecular techniques.- Quality controls
- Assessment of infectivity
- HAV survival and inactivation under different food processing conditions
- Stability of HAV in food products.- HAV inactivation under different food-processing technologies
- Conclusions and future directions.
