Viruses in Food and Water

Viruses in Food and Water
Author: N Cook
Publsiher: Elsevier
Total Pages: 560
Release: 2013-05-10
Genre: Technology & Engineering
ISBN: 9780857098870

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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 Foods

Viruses in Foods
Author: Sagar Goyal
Publsiher: Springer Science & Business Media
Total Pages: 345
Release: 2007-01-15
Genre: Technology & Engineering
ISBN: 9780387292519

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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 book addresses these issues along with strategies for the prevention and control of viral contamination of food.

Food borne Viruses

Food borne Viruses
Author: M. P. G. Koopmans,Dean O. Cliver,Albert Bosch
Publsiher: Emerging Issues in Food Safety
Total Pages: 245
Release: 2008
Genre: Medical
ISBN: 1555814646

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Food-borne viruses are recognized as a major health concern, but their distribution, definition, and impact are poorly understood. The volume Food-Borne Viruses goes a long way in correcting that problem. Written by leading scientists in the field, it brings together the latest knowledge on these viral strains, their detection and control, and associated challenges.

Viruses in Food and Drinking Water

Viruses in Food and Drinking Water
Author: Roland Lindqvist
Publsiher: Nordic Council of Ministers
Total Pages: 62
Release: 1997
Genre: Drinking water
ISBN: 9289300426

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Foodborne Viruses

Foodborne Viruses
Author: Marion Koopmans,Erwin Duizer
Publsiher: International Life Science Inst
Total Pages: 32
Release: 2003-12-31
Genre: Medical
ISBN: 1578811309

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What You Need to Know about Infectious Disease

What You Need to Know about Infectious Disease
Author: Madeline Drexler
Publsiher: Unknown
Total Pages: 135
Release: 2022
Genre: Electronic Book
ISBN: OCLC:1125923228

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Bad Bug Book

Bad Bug Book
Author: Mark Walderhaug
Publsiher: Createspace Independent Publishing Platform
Total Pages: 292
Release: 2014-01-14
Genre: Medical
ISBN: 1495203611

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The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.

Emerging foodborne pathogens

Emerging foodborne pathogens
Author: Yasmine Motarjemi,Martin Adams
Publsiher: CRC Press
Total Pages: 664
Release: 2006-06-09
Genre: Technology & Engineering
ISBN: 0849334292

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Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.