rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Viruses in Foods
  name:
    name part: Goyal, Sagar M.
    role:
      role term: editor.
  name:
    name part: Cannon, Jennifer L.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2016
    edition: 2nd ed. 2016.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XIII, 512 p. 26 illus., 13 illus. in color. online resource.
  abstract: Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and severity of disease. Contamination of foods by enteric viruses, such as human norovirus and hepatitis A and E viruses, is a major concern to public health and food safety. Food Virology is a burgeoning field of emphasis for scientific research. Many developments in foodborne virus detection, prevention and control have been made in recent years and are the basis of this publication. This second edition of Viruses in Foods provides an up-to-date description of foodborne viruses of public health importance, including their epidemiology and methods for detection, prevention and control. It uniquely includes case reports of past outbreaks with implications for better control of future outbreaks, a section that can be considered a handbook for foodborne virus detection, and updated and expanded information on virus prevention and control, with chapters on natural virucidal compounds in foods and risk assessment of foodborne viruses.
  table of contents: Food Virology: Advances and Needs -- Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses) -- The Molecular Virology of Enteric Viruses -- Epidemiology of Food-borne Viruses -- Epidemiology of Viral Foodborne Outbreaks: Role of Food Handlers, Irrigation Water, and Surfaces -- Case Studies and Outbreaks – Fresh Produce -- Shellfish-Associated Enteric Virus Illness: Virus Localization, Disease Outbreaks and Prevention -- Outbreaks and case studies – Community and Food Handlers -- Methods for Virus Recovery from Foods -- Methods for Virus Recovery in Water -- Molecular Detection Methods of Foodborne Viruses -- Methods for Estimating Virus Infectivity -- Survival of Enteric Viruses in the Environment and Food -- Using Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses -- Virus Inactivation During Food Processing -- Natural Virucidal Compounds in Foods -- Risk Assessment for Foodborne Viruses -- Index.
  note: edited by Sagar M. Goyal, Jennifer L. Cannon.
  subject:
    topic: Life sciences
  subject:
    topic: Virology
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Microbiology
  subject:
    topic: Life Sciences
  subject:
    topic: Food Microbiology
  subject:
    topic: Food Science
  subject:
    topic: Virology
  classification: Z5185.F66
  classification: 664.001579
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: Food Microbiology and Food Safety
  identifier: 9783319307237
  identifier: http://dx.doi.org/10.1007/978-3-319-30723-7
  record info:
    record creation date: 160825
    record change date: 20160825140434.0
    record identifier: 978-3-319-30723-7