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Viruses In Food And Water

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Viruses in Foods

Viruses in Foods Book
Author : Sagar Goyal
Publisher : Springer Science & Business Media
Release : 2007-01-15
ISBN : 0387292519
Language : En, Es, Fr & De

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Book Description :

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.

Viruses in Food and Drinking Water

Viruses in Food and Drinking Water Book
Author : Roland Lindqvist
Publisher : Nordic Council of Ministers
Release : 1997
ISBN : 9789289300421
Language : En, Es, Fr & De

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Download Viruses in Food and Drinking Water book written by Roland Lindqvist, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Viruses in Food and Water

Viruses in Food and Water Book
Author : N Cook
Publisher : Elsevier
Release : 2013-05-10
ISBN : 085709887X
Language : En, Es, Fr & De

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Book Description :

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 Food and Water Risks Surveillance and Control

Viruses in Food and Water  Risks  Surveillance and Control Book
Author : N. Cook
Publisher : Woodhead Publishing
Release : 2017-11-13
ISBN : 9780081015575
Language : En, Es, Fr & De

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Book Description :

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 waterConsiders virus transmission routes and control of food and water contaminationHighlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development

Third Nordic Workshop on Viruses in Food and Water

Third Nordic Workshop on Viruses in Food and Water Book
Author : Mette Myrmel,Espen Rimstad
Publisher : Nordic Council of Ministers
Release : 2001
ISBN : 9789289306690
Language : En, Es, Fr & De

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Book Description :

Download Third Nordic Workshop on Viruses in Food and Water book written by Mette Myrmel,Espen Rimstad, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

II Nordic Workshop on Viruses in Water and Food

II Nordic Workshop on Viruses in Water and Food Book
Author : Marja Kukkula
Publisher : Nordic Council of Ministers
Release : 1998
ISBN : 9789289302081
Language : En, Es, Fr & De

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Book Description :

Download II Nordic Workshop on Viruses in Water and Food book written by Marja Kukkula, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Fourth Nordic Workshop on Food and Waterborne Viruses

Fourth Nordic Workshop on Food and Waterborne Viruses Book
Author : Anonim
Publisher : Nordic Council of Ministers
Release : 2007-03-31
ISBN : 9289314818
Language : En, Es, Fr & De

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Book Description :

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Fourth Nordic Workshop on Food and Waterborne Viruses

Fourth Nordic Workshop on Food and Waterborne Viruses Book
Author : Birgit Nørrung
Publisher : Unknown
Release : 2006
ISBN : 9789289335164
Language : En, Es, Fr & De

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Book Description :

Why are there no standardised methods for the detection of enteric viruses in food and water?This is a repeated question raised by the industry and food authority in particular in connection with the recent norovirus outbreaks associated with imported oysters and raspberries. The food industry feels abandoned, as without standardised methods they have no tools to convincingly demonstrate that the food prepared at their factories will be safe for the consumer. Because currently no methods are available to measure the infectivity of norovirus, the food authority lacks the needed data for performing appropriate risk assessment and risk analysis studies. In the last couple of years, laboratory methods to detect noroviruses in foods have been greatly improved resulting in increased knowledge on which steps in the concentration, detection and typing of noroviruses need to be further optimized before international validated methods can be routinely used. This report presents the most important issues regarding the challenges of detecting enteric viruses (including noroviruses) in food and water that were discussed at the 4th Nordic Workshop. At this meeting researchers from Nordic countries and leading international experts concluded that it is important to not only focus on the epidemiology of foodborne and waterborne viral infections but also increase efforts to improve, harmonize and standardize laboratory methods for the detection of enteric viruses direct in potentially contaminated food such as oysters and raspberries

Optimisation and Assessment of Real time PCR Techniques for the Detection of Selected Food and Waterborne Viruses

Optimisation and Assessment of Real time PCR Techniques for the Detection of Selected Food  and Waterborne Viruses Book
Author : Rembuluwani Netshikweta
Publisher : Unknown
Release : 2013
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The transmission of human pathogens by faecally contaminated fruit and vegetables is well established, but the burden of disease caused by foodborne pathogens is unknown. Fresh produce can be contaminated through the use of polluted irrigation water or by the handling of the produce by infected individuals either pre- or post harvest. There is very little known regarding the extent of viral contamination of irrigation water and fresh produce in South Africa. Noroviruses (NoV) and hepatitis A virus (HAV) are recognized as leading causes of foodborne viral disease. These viruses are transmitted predominantly via the faecal oral route, primarily person-to-person by direct contact with an infected person, or indirectly by ingestion of contaminated food and water. The detection of enteric viruses in food or water is problematical and complex as many foodborne viruses, including HAV and NoV, cannot be readily isolated in cell culture. The aim of this investigation was to develop and optimise simple and efficient methods for the concentration and detection of NoV GII and HAV in irrigation water and fresh produce. These methods would then be applied to field samples of irrigation water and fresh produce to try and establish a link between viral contamination detected in irrigation water and that on associated irrigated fresh produce. The efficiency of different commercial real-time reverse transcriptase-polymerase chain reaction amplification kits for the realtime detection of HAV, NoV GI and NoV GII was assessed, and standard curves for the quantitative detection of these viruses were constructed using the most appropriate kit. Using two types of fresh produce, three different elution buffers, each at two pHs, with two different elution times were compared to establish which buffer was the most efficient for the extraction of viruses from the fresh produce. The tris-glycine beef extract buffer (pH 9.5) with an elution time of 20 minutes most efficient for the extraction of the selected enteric viruses from fresh produce. From April 2008 to November 2009, 86 irrigation water and 72 fresh produce samples were collected from commercial and subsistence farms, street vendors and commercial outlets. All the irrigation water and fresh produce samples were analysed for HAV, NoV GI and NoV GII. Overall, 16.3 % (13/86) and 12.5 % (9/72) of irrigation water and fresh produce samples tested positive for one or more human pathogenic viruses, namely NoV GII and HAV, respectively. Nucleotide sequence and phylogenetic analysis of the HAV and NoV GII strains identified clinically relevant viruses in the irrigation water and on the fresh produce. A direct link between contaminated irrigation water and contamination of fresh produce could not be established, but irrigation water was identified as a possible source of contamination of the fresh produce. The results also suggested that food handlers contributed significantly to the viral contamination of the fresh produce. This study highlights the potential health risk posed by fresh produce to consumers in South Africa and highlights the need for further in depth studies to quantify the risk to consumers. This study represents new data on the occurrence of enteric viruses in food and water in South Africa and is crucial for the development of effective intervention and control strategies for food safety in South Africa. Copyright.

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications Book
Author : Erik A. Karlsson,Stacey Schultz-Cherry
Publisher : Elsevier Inc. Chapters
Release : 2013-03-06
ISBN : 0128073705
Language : En, Es, Fr & De

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Book Description :

Astroviruses are one of the leading causes of viral gastroenteritis in the young, elderly, and immunocompromised. Although the prevalence is unknown, they are also thought to be associated with food- and waterborne outbreaks of acute diarrhea. This chapter will introduce readers to astroviruses, including the extensive diversity in humans; summarize what is known about food- and waterborne outbreaks; and conclude with where the field needs to go to better understand this important virus in food safety.

Foodborne Viral Pathogens

Foodborne Viral Pathogens Book
Author : Peter A. White,Natalie E. Netzler,Grant S. Hansman
Publisher : CRC Press
Release : 2016-11-25
ISBN : 1315392283
Language : En, Es, Fr & De

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Book Description :

Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations. Foodborne viral pathogens are associated with gastroenteritis and hepatitis, causing widespread epidemics that affect all populations and demographics worldwide. Foodborne Viral Pathogens comprehensively covers the predominant etiological viral agents of foodborne disease, including norovirus, hepatitis A virus, hepatitis E virus, astrovirus, sapovirus and rotavirus, and several emerging viruses and prions. By improving food safety awareness and viral detection, and through promotion of global food safety standards, our ability to cope with and control foodborne disease will be enhanced. Foodborne Viral Pathogens includes a detailed review of the molecular biology, potential vaccines, and available antiviral treatments of all major foodborne viral pathogens and prions. Written by specialists and leading virologists, this book features techniques used for typing, viral detection, strategies for control, and viral risk assessments. This book is intended as a detailed handbook for food microbiology and medical applications and will be a useful guide for anyone with an interest in foodborne disease.

Indicators of Viruses in Water and Food

Indicators of Viruses in Water and Food Book
Author : Anonim
Publisher : Unknown
Release : 1978
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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Hepatitis A Virus in Food

Hepatitis A Virus in Food Book
Author : Glòria Sánchez
Publisher : Springer Science & Business Media
Release : 2013-04-06
ISBN : 1461471044
Language : En, Es, Fr & De

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Book Description :

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 frequency. Therefore, in this review, state-of-the-art information on the molecular procedures for HAV detection in food, and the efficacy of common food manufacturing processes are compiled. The purpose of this Brief is to consolidate basic information on various aspects of HAV and to provide a guideline for its prevention and control across the food supply chain from pre-harvest to manufacturing. ​

Methods of Detecting Human Viruses Found in Food and Water

Methods of Detecting Human Viruses Found in Food and Water Book
Author : Patrick Joseph Lasater
Publisher : Unknown
Release : 1996
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Methods of Detecting Human Viruses Found in Food and Water book written by Patrick Joseph Lasater, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in microbial food safety

Advances in microbial food safety Book
Author : L.N. Kahyaoglu,J. Irudayaraj
Publisher : Elsevier Inc. Chapters
Release : 2013-07-31
ISBN : 0128089695
Language : En, Es, Fr & De

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Book Description :

Viruses are common causes of foodborne outbreaks. Viral diseases have low fatality rates but transmission to humans via food is important due to the high probability of consuming fecally contaminated food or water because of poor food handling. Because of the low infectious doses of some foodborne viruses, there is a need for standardization and the development of new sensitive methods for detecting viruses. The focus is on molecular and non-molecular approaches, and emerging methods for the detection of foodborne viruses. The detection of noroviruses, hepatitis A and E viruses, rotaviruses and adenoviruses will be discussed. The chapter will conclude with insights into future research directions.

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications Book
Author : Melissa Jones,Stephanie M. Karst
Publisher : Elsevier Inc. Chapters
Release : 2013-03-06
ISBN : 0128073675
Language : En, Es, Fr & De

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Book Description :

Human noroviruses are a major cause of gastroenteritis outbreaks worldwide and are the most common cause of foodborne disease outbreaks. Moreover, they are significant contributors to severe childhood diarrhea in developing nations. Norovirus outbreaks are extremely challenging to control for multiple reasons: They are (i) highly contagious and spread through multiple routes of transmission including person-to-person and upon exposure to contaminated food, water, fomites, or aerosolized vomitus particles; (ii) extremely stable in the environment; (iii) resistant to many common disinfectants and food processing techniques; (iv) shed from symptomatically and asymptomatically infected persons for prolonged periods; and (v) infectious at low doses. Common sources of norovirus outbreaks include contaminated shellfish, produce, ready-to-eat (RTE) foods, and water. Norovirus contamination can occur at most any step in the food chain from cultivation to preparation. Research efforts to develop effective methods to inactivate noroviruses, enhanced norovirus diagnostics, and norovirus therapeutics and vaccines are all of high priority.

Foodborne Disease Handbook

Foodborne Disease Handbook Book
Author : Y. H. Hui
Publisher : CRC Press
Release : 2018-01-18
ISBN : 1351089005
Language : En, Es, Fr & De

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Book Description :

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.

Rapid Detection of Food and Water borne Viruses and Bacteria Using SERS Coupled with Nanosubstrates

Rapid Detection of Food  and Water borne Viruses and Bacteria Using SERS Coupled with Nanosubstrates Book
Author : Cui Fan
Publisher : Unknown
Release : 2012
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Food- and water-borne viruses and bacteria pose serious health risks to humans and were associated with many outbreaks worldwide. Rapid, accurate, and nondestructive methods for detection of viruses and bacteria are of great importance to protect public health. In this research, surface-enhanced Raman spectroscopy (SERS) coupled with gold or silver SERS-active substrates were used to detect and discriminate food- and water-borne viruses and bacteria. Virus strains include norovirus, adenovirus, parvovirus, rotavirus, coronavirus, paramyxovirus, and herpersvirus. Bacterial strains include Escherichia coli O157:H7, Staphylococcus epidermidis, Listeria monocytogenes, and Enterococcus faecelis. Our results show that SERS was able to differentiate different viruses and bacteria at the strain level. The detection limit for viruses by SERS coupled with gold substrates could reach a titer of 10[squared], while the detection limit for bacteria by SERS coupled with intracellular nanosilver as a substrate in situ could reach the level of single cells. These results indicate that SERS coupled with nanosubstrates is a promising method for detection and characterization of food- and water-borne virus and bacterial sample.

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications Book
Author : Aron J. Hall,Ben A. Lopman,Jan Vinjé
Publisher : Elsevier Inc. Chapters
Release : 2013-03-06
ISBN : 0128073721
Language : En, Es, Fr & De

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Book Description :

Sapoviruses are a group of viruses within the family Caliciviridae that cause acute gastroenteritis in both humans and animals. Previously considered as an exclusively pediatric pathogen, sapoviruses are now recognized to cause disease across all age groups and in a variety of settings, including schools, hospitals, long-term care facilities, cruise ships, hotels, and restaurants. Sapoviruses are transmitted primarily through direct person-to-person contact, although they may also be spread through contaminated food, water, and fomites. Like the closely related noroviruses, most sapoviruses are thought to contaminate food through handling by an infected food worker, although contamination may also occur during production of foods such as shellfish and fresh produce. Prevention of foodborne sapovirus therefore relies on adherence to proper hand hygiene practices, exclusion of ill food handlers, use of clean water for production of produce, and thorough cooking of shellfish.

Application of Non thermal Procedures for Inactivation of Food and Water borne Viruses

Application of Non thermal Procedures for Inactivation of Food  and Water borne Viruses Book
Author : Katarina Kovač,Peter Raspor,David Rodríguez-Lázaro
Publisher : Unknown
Release : 2013
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Application of Non thermal Procedures for Inactivation of Food and Water borne Viruses book written by Katarina Kovač,Peter Raspor,David Rodríguez-Lázaro, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.