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 INDICE: Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Part I: An introduction to food and environmental virology Chapter 1: An introduction to food- and waterborne viral disease Abstract: 1.1 Introduction to enteric viruses 1.2 Food and water as vehicles of virus transmission 1.3 Outbreaks of food- and waterborne viral illness 1.4 Virus detection 1.5 Control of virus contamination of food and water Chapter 2: Prevalence of viruses in food and the environment Abstract: 2.1 Introduction 2.2 The prevalence of virus contamination in food and water 2.3 Gaps in current knowledge 2.4 Conclusion and future trends 2.5 Acknowledgements Part II: Detection, surveillance and risk assessment of viruses in food and water Chapter 3: Molecular detection of viruses in foods and food-processing environments Abstract: 3.1 Introduction 3.2 Molecular detection of viruses in foods: the process 3.3 Current issues in molecular detection of viruses in foods 3.4 Conclusion Chapter 4: Sampling strategies for virus detection in foods, food-processing environments, water and air Abstract: 4.1 Introduction 4.2 Virus monitoring at different levels of the food supply chain 4.3 The significance of water, air and surface sampling during food chain monitoring 4.4 Sampling strategy in relation to food- and waterborne outbreaks 4.5 Conclusion 4.6 Sources of further information and advice 4.8 Appendix: sampling from food and air Chapter 5: Molecular detection of viruses in water and sewage Abstract: 5.1 Introduction 5.2 Sample treatment: adsorption-elution methods 5.3 Sample treatment: ultrafiltration and ultracentrifugation 5.4 Key assays for virus detection 5.5 Advantages and disadvantages of polymerase chain reaction (PCR) and related methods 5.6 Current applications and results Chapter 6: Quality control in the analytical laboratory: analysing food- and waterborne viruses Abstract: 6.1 Introduction 6.2 Controls for the sample treatment step 6.3 Controls for the nucleic acid extraction step 6.4 Controls for the amplification step 6.5 Additional recommended controls 6.6 Reference materials 6.7 Conclusion Chapter 7: Tracing the sources of outbreaks of food- and waterborne viral disease and outbreak investigation using molecular methods Abstract: 7.1 Introduction 7.2 Challenges in food- and waterborne outbreak tracing and investigation 7.3 Microbial source tracking 7.4 Molecular-based source tracking 7.5 Molecular tracing in outbreaks 7.6 Conclusion Chapter 8: Quantitative risk assessment for food- and waterborne viruses Abstract: 8.1 Introduction 8.2 Quantitative microbiological risk assessments (QMRAs) and their outcomes 8.3 Data gaps and needs 8.4 Future trends 8.5 Conclusion Part III: Virus transmission routes and control of food and water contamination Chapter 9: Natural persistence of food- and waterborne viruses Abstract: 9.1 Introduction 9.2 Methods for studying persistence 9.3 General factors affecting the natural persistence of viruses 9.4 Persistence in aquatic environments 9.5 Persistence in soils 9.6 Persistence on food-related surfaces 9.7 Persistence in food 9.8 Acknowledgement Chapter 10: Occurrence and transmission of food- and waterborne viruses by fomites Abstract: 10.1 Introduction: the role of fomites in virus transmission 10.2 Occurrence and survival of viruses on fomites 10.3 Virus transfer and modeling transmission 10.4 Disinfection and other interventions to prevent fomite transmission 10.5 Future trends Chapter 11: Viral contamination by food handlers and recommended procedural controls Abstract: 11.1 Introduction 11.2 Role of food handlers in virus transmission 11.3 Current knowledge and hygiene practices among food handlers 11.4 Guidance documents on food hygiene 11.5 Guidelines on the application of general principles of food hygiene to the control of viruses in food 11.6 Designing Hazard Analysis and Critical Control Points (HACCP) with the viruses NoV and HAV in mind 11.7 Conclusion and future trends 11.8 Acknowledgement Chapter 12: Foodborne virus inactivation by thermal and non-thermal processes Abstract: 12.1 Introduction 12.2 Thermal processes 12.3 Non-thermal processes 12.4 Appropriateness of surrogates 12.5 Future trends 12.6 Sources of further information and advice Chapter 13: Preventing and controlling viral contamination of fresh produce Abstract: 13.1 Introduction: why food contamination occurs 13.2 Contamination of produce 13.3 Attachment, adsorption and internalization 13.4 Prevention 13.5 Recommendations 13.6 Additional intervention strategies 13.7 Future trends 13.8 Sources of further information and advice Chapter 14: Preventing and controlling viral contamination of shellfish Abstract: 14.1 Introduction 14.2 Human enteric viruses in the environment 14.3 Enteric viruses in sewage and shellfish 14.4 Survival of enteric viruses in the environment 14.5 Mitigation strategies and depuration 14.6 Current regulations 14.7 Conclusion Chapter 15: Viral presence in waste water and sewage and control methods Abstract: 15.1 Introduction: virus occurrence in wastewater 15.2 Natural treatment systems 15.3 Disinfection of wastewaters 15.4 Future trends Part IV: Particular pathogens and future directions Chapter 16: Advances in understanding of norovirus as a food- and waterborne pathogen and progress with vaccine development Abstract: 16.1 Introduction 16.2 Norovirus virology and clinical manifestations 16.3 Susceptibility, immunity and diagnosis 16.4 Epidemiology of norovirus gastroenteritis associated with food, water and the environment 16.5 Prevention and control 16.6 Conclusion Chapter 17: Advances in understanding of hepatitis A virus as a food- and waterborne pathogen and progress with vaccine development Abstract: 17.1 Introduction: hepatitis A infection 17.2 Susceptibility in different sectors of the population 17.3 Highly effective vaccines for hepatitis A prevention 17.4 Risk assessment and risk management in water and food 17.5 Unique properties of hepatitis A virus 17.6 Quasispecies dynamics of evolution and virus fitness 17.7 Conclusion Chapter 18: Advances in understanding of rotaviruses as food- and waterborne pathogens and progress with vaccine development Abstract: 18.1 Introduction 18.2 Background 18.3 Clinical manifestation 18.4 Rotavirus detection in different samples 18.5 Epidemic outbreaks 18.6 Zoonotic transmission 18.7 Future trends Chapter 19: Advances in understanding of hepatitis E virus as a food- and waterborne pathogen Abstract: 19.1 Introduction 19.2 Viral proteins 19.3 Hepatitis E virus replication, pathogenesis and clinical symptoms 19.4 Susceptibility and effects in different sectors of the population 19.5 Epidemiology of hepatitis E virus 19.6 Hepatitis E virus stability and inactivation 19.7 Diagnostic procedures 19.8 Hepatitis E virus prevention and control Chapter 20: Epidemiology, control, and prevention of emerging zoonotic viruses Abstract: 20.1 Introduction 20.2 Emerging viruses: geographical factors 20.3 Clinical manifestations of some emerging types 20.4 Possible control measures 20.5 Conclusion Chapter 21: Impact of climate change and weather variability on viral pathogens in food and water Abstract: 21.1 Introduction 21.2 Viruses of concern 21.3 Impact of short-term climate changes 21.4 Impact of long-term climate changes 21.5 Conclusion Chapter 22: Virus indicators for food and water Abstract: 22.1 Introduction 22.2 Usage and definition of viral indicators 22.3 Viruses proposed as indicators 22.4 Viruses as microbial source-tracking (MST) tools 22.5 Future trends Index
- ISBN: 978-0-08-101557-5
- Editorial: Woodhead Publishing
- Encuadernacion: Rústica
- Páginas: 560
- Fecha Publicación: 30/06/2016
- Nº Volúmenes: 1
- Idioma: Inglés