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.

Key Features

  • 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

Readership

Food and water virologists, microbiologists, epidemiologists, professionals in the fields of public health, food production and control and environmental hygiene; Public health and food microbiology laboratories; Graduate students in applied biological science, agricultural science, food science and microbiology; Regulatory agencies involved in the microbiological control of food and water

Table of Contents

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

Details

No. of pages:
560
Language:
English
Copyright:
© 2013
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857098870
Print ISBN:
9780857094308
Print ISBN:
9780081015575

About the editor

N Cook

Nigel Cook is a senior microbiologist at The Food and Environment Research Agency (FERA) in the UK.

Affiliations and Expertise

FERA, UK

Reviews

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.