Viruses in Food and Water: Risks, Surveillance and Control (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Sobre este título:
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
Sinopsis: Viruses can be highly infectious and can cause widespread disease outbreaks. The dangers of viral pathogens in food and waterborne illness are increasingly being recognized and viruses transferred by these vectors are currently important areas of research. The editor and contributors review the risks, surveillance and control of food and waterborne viral disease. The first section acts as an introduction to food and environmental virology while chapters in parts two and three then explore virus detection, surveillance, risk assessment and the latest understanding of virus transmission routes and methods for virus control. The conclusion discusses recent advances and possible future developments, focusing on vaccine development and emerging viruses.
Título: Viruses in Food and Water: Risks, ...
Condición del libro: New
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