Hepatitis A Virus in Food Detection and Inactivation Methods /

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...

Full description

Bibliographic Details
Main Author: Sánchez, Glòria (Author)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2013.
Series:SpringerBriefs in Food, Health, and Nutrition
Subjects:
Medicine.
Virology.
Food > Biotechnology.
Public health.
Infectious diseases.
Biomedicine.
Food Science.
Infectious Diseases.
Public Health.
Online Access:Full Text via HEAL-Link
Table of Contents:
  • 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.

Similar Items