Viruses in Food and Water

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

Produk Detail:

  • Author : N Cook
  • Publisher : Elsevier
  • Pages : 560 pages
  • ISBN : 085709887X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKViruses in Food and Water

Viruses in Food and Water

Viruses in Food and Water
  • Author : N Cook
  • Publisher : Elsevier
  • Release : 10 May 2013
GET THIS BOOKViruses in Food and Water

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

Viruses in Foods

Viruses in Foods
  • Author : Sagar Goyal
  • Publisher : Springer Science & Business Media
  • Release : 15 January 2007
GET THIS BOOKViruses in Foods

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

Food-borne Viruses

Food-borne Viruses
  • Author : M. P. G. Koopmans,Dean O. Cliver,Albert Bosch
  • Publisher : Emerging Issues in Food Safety
  • Release : 02 March 2021
GET THIS BOOKFood-borne Viruses

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 Water

Viruses in Food and Water
  • Author : N Cook
  • Publisher : Elsevier
  • Release : 10 May 2013
GET THIS BOOKViruses in Food and Water

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

Food Hygiene and Toxicology in Ready-to-Eat Foods

Food Hygiene and Toxicology in Ready-to-Eat Foods
  • Author : Parthena Kotzekidou
  • Publisher : Academic Press
  • Release : 29 July 2016
GET THIS BOOKFood Hygiene and Toxicology in Ready-to-Eat Foods

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and

Food borne viruses and prions and their significance for public health

Food borne viruses and prions and their significance for public health
  • Author : Frans Smulders,Birgit Nørrung,Herbert Budka
  • Publisher : Wageningen Academic Publishers
  • Release : 01 October 2013
GET THIS BOOKFood borne viruses and prions and their significance for public health

Many risk management plans as currently implemented by the food industry, appear to be primarily designed to address bacteriological concerns. Hence, these often fail to function when public health risks associated with biological agents such as viruses and prions are to be addressed. Similarly, veterinary education in food hygiene mainly focusses on bacterial agents transferred by domestic animal species via meat and milk and the products manufactured therefrom. Additionally, training rarely includes the dangers associated with other (non-animal based) food

Viruses in Foods

Viruses in Foods
  • Author : Sagar Goyal
  • Publisher : Springer Science & Business Media
  • Release : 15 January 2007
GET THIS BOOKViruses in Foods

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

Drinking Water Microbiology

Drinking Water Microbiology
  • Author : Gordon A. McFeters
  • Publisher : Springer Science & Business Media
  • Release : 07 March 2013
GET THIS BOOKDrinking Water Microbiology

The microbiology of drinking water remains an important worldwide concern despite modem progress in science and engineering. Countries that are more technologically advanced have experienced a significant reduction in water borne morbidity within the last 100 years: This reduction has been achieved through the application of effective technologies for the treatment, disinfec tion, and distribution of potable water. However, morbidity resulting from the ingestion of contaminated water persists globally, and the available ep idemiological evidence (Waterborne Diseases in the United States,

Soap and Water & Common Sense

Soap and Water & Common Sense
  • Author : Dr. Bonnie Henry
  • Publisher : House of Anansi
  • Release : 31 March 2020
GET THIS BOOKSoap and Water & Common Sense

The definitive guide to fighting coronaviruses, colds, flus, pandemics, and deadly diseases, from one of North America’s leading public health authorities, now updated with a new introduction on protecting yourself and others from COVID-19. Dr. Bonnie Henry, a leading epidemiologist (microbe hunter) and public health doctor at the forefront of the fight against the worldwide COVID-19 coronavirus outbreak, has spent the better part of the last three decades chasing bugs all over the world — from Ebola in Uganda to