Foodborne Viral Pathogens

1. Auflage 2016
ISBN: 978-1-4665-7950-7
Verlag: CRC Press

Buch, Englisch, 276 Seiten, Format (B × H): 178 mm x 257 mm, Gewicht: 794 g

Reihe: Food Microbiology

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.

Zielgruppe

Professional Reference

Autoren/Hrsg.

White, Peter A.

Netzler, Natalie E.

Hansman, Grant S.

Fachgebiete

• Naturwissenschaften Biowissenschaften Molekularbiologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

NEW TECHNOLOGIES, RISK ASSESSMENT AND STRATEGIES FOR CONTROL OF VIRAL FOODBORNE ILLNESS. Introduction. Next Generation Sequencing, What Has It Told Us So Far? New Technologies for Viral Diagnosis and Detection, Using Enteroviruses as an Example. Measuring and Minimizing Health Impacts of Foodborne Viruses: A Targeting Tool for Risk Reduction. Strategies for Control of Food- and Waterborne Viruses. IMPORTANT AGENTS IN FOODBORNE VIRAL INFECTIONS. Norovirus and Sapovirus. Hepatitis A Virus. Hepatitis E Virus, an Etiological Agent of Foodborne and Waterborne Hepatitis. Astroviruses. Rotavirus. Emerging Foodborne Pathogenic Kobuvirus, Picobirnavirus, and Torovirus. Prions

Über Autor(innen)

Peter A. White is a Senior Lecturer in the School of Biotechnology and Biomolecular Sciences at the University of New South Wales, Sydney, Australia.

Natalie E. Netzler is a Lecturer in the School of Biotechnology and Biomolecular Sciences at the University of New South Wales, Sydney, Australia.

Grant S. Hansman is a member of the Department of Infectious Diseases, Virology, University of Heidelberg, Germany and Group Leader of the Schaller Research Group at the University of Heidelberg and the DKFZ, Germany.