Viruses in Foods

• Corporate Author: SpringerLink (Online service)
• Other Authors: Goyal, Sagar M. (Editor), Cannon, Jennifer L. (Editor)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2016.
• Edition: 2nd ed. 2016.
• Series: Food Microbiology and Food Safety
• Subjects: Life sciences.; Virology.; Food > Biotechnology.; Microbiology.; Life Sciences.; Food Microbiology.; Food Science.

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...

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.