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Viruses in foods

Goyal, Sagar M.

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Viruses in foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Viruses in foods/ edited by Sagar M. Goyal, Jennifer L. Cannon.
other author:	Goyal, Sagar M.
Published:	Cham :Springer International Publishing : : 2016.,
Description:	xiii, 512 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Foodborne diseases. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-30723-7
ISBN:	9783319307237

Viruses in foods
Viruses in foods[electronic resource] /edited by Sagar M. Goyal, Jennifer L. Cannon. - 2nd ed. - Cham :Springer International Publishing :2016. - xiii, 512 p. :ill. (some col.), digital ;24 cm. - Food microbiology and food safety. - Food microbiology and food safety..

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.

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.

ISBN: 9783319307237

Standard No.: 10.1007/978-3-319-30723-7doiSubjects--Topical Terms:

851282
Foodborne diseases.

LC Class. No.: QR201.F62 / V57 2016

Dewey Class. No.: 664.0015792

Viruses in foods
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245 0 0 $a Viruses in foods $h [electronic resource] / $c edited by Sagar M. Goyal, Jennifer L. Cannon.
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260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2016.
300 $a xiii, 512 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a Food microbiology and food safety
505 0 $a 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.
520 $a 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.
650 0 $a Foodborne diseases. $3 851282
650 0 $a Host-virus relationships. $3 750104
650 0 $a Viruses. $3 571474
650 0 $a Food contamination. $3 655920
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650 2 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
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700 1 $a Goyal, Sagar M. $3 2209737
700 1 $a Cannon, Jennifer L. $3 2209738
710 2 $a SpringerLink (Online service) $3 836513
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830 0 $a Food microbiology and food safety. $3 2071584
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-30723-7
950 $a Biomedical and Life Sciences (Springer-11642)