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Viruses in Foods

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Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both ... Weiterlesen
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Beschreibung

Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and severity of disease. Contamination of foods by enteric viruses, such as human norovirus and hepatitis A and E viruses, is a major concern to public health and food safety. Food Virology is a burgeoning field of emphasis for scientific research. Many developments in foodborne virus detection, prevention and control have been made in recent years and are the basis of this publication.

This second edition of Viruses in Foods provides an up-to-date description of foodborne viruses of public health importance, including their epidemiology and methods for detection, prevention and control. It uniquely includes case reports of past outbreaks with implications for better control of future outbreaks, a section that can be considered a handbook for foodborne virus detection, and updated and expanded information on virus prevention and control, with chapters on natural virucidal compounds in foods and risk assessment of foodborne viruses.



Sagar M. Goyal is a Professor of Virology in the Veterinary Population Medicine Department at the University of Minnesota's College of Veterinary Medicine.

Jennifer L. Cannon is an Associate Professor of Food Virology at the University of Georgia's Center for Food Safety and in the Department of Food Science and Technology.  



Autorentext

Sagar M. Goyal is a Professor of Virology in the Veterinary Population Medicine Department at the University of Minnesota's College of Veterinary Medicine.
Jennifer L. Cannon is an Associate Professor of Food Virology at the University of Georgia's Center for Food Safety and in the Department of Food Science and Technology.



Klappentext

Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and severity of disease. Contamination of foods by enteric viruses, such as human norovirus and hepatitis A and E viruses, is a major concern to public health and food safety. Food Virology is a burgeoning field of emphasis for scientific research. Many developments in foodborne virus detection, prevention and control have been made in recent years and are the basis of this publication.

This second edition of Viruses in Foods provides an up-to-date description of foodborne viruses of public health importance, including their epidemiology and methods for detection, prevention and control. It uniquely includes case reports of past outbreaks with implications for better control of future outbreaks, a section that can be considered a handbook for foodborne virus detection, and updated and expanded information on virus prevention and control, with chapters on natural virucidal compounds in foods and risk assessment of foodborne viruses.



Zusammenfassung

Foodborne viruses are an important group of pathogens recognizedto cause significant disease globally, in terms of both number ofillnesses and severity of disease. Contamination of foods by enteric viruses, such ashuman norovirus and hepatitis A and E viruses, is a major concern to publichealth and food safety. Food Virology is a burgeoning field of emphasis for scientificresearch. Many developments in foodborne virus detection, prevention and control havebeen made in recent years and are the basis of this publication.

This second edition of Viruses in Foods provides anup-to-date description of foodborne viruses of public health importance, including theirepidemiology and methods for detection, prevention and control. It uniquely includes casereports of past outbreaks with implications for better control of future outbreaks, asection that can be considered a handbook for foodborne virus detection, and updated andexpanded information on virus prevention and control, with chapters on naturalvirucidal compounds in foods and risk assessment of foodborne viruses.



Inhalt
1. Food Virology: Advances and Needs
Charles P. Gerba

References

2. Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)
Gail E. Greening, Jennifer L. Cannon
1.0  Introduction
2.0  Hepatitis A virus
2.1  Distribution and transmission
2.2  Taxonomy and morphology
2.3  Growth and biological properties
2.4  Infection and disease
2.5  Foodborne disease
3.0  Hepatitis E virus
3.1  Distribution and transmission
3.2  Taxonomy and morphology
3.3  Growth and biological properties
3.4  Infection and disease
3.5  Foodborne disease
3.6  Zoonotic transmission
4.0  Norovirus 
4.1  Distribution and transmission
4.2  Taxonomy and morphology
4.3  Growth and biological properties
4.4  Infection and disease
4.5  Foodborne disease
4.6  Zoonotic transmission
5.0  Sapovirus
5.1  Distribution and transmission
5.2  Taxonomy and morphology
5.3  Growth and biological properties
5.4  Infection and disease
5.5  Foodborne disease
5.6  Zoonotic transmission
6.0  Rotavirus
6.1  Distribution and transmission
6.2  Taxonomy and morphology
6.3  Growth and biological properties
6.4  Infection and disease
6.5  Foodborne disease
6.6  Zoonotic transmission
7.0  Astrovirus
7.1  Distribution and transmission
7.2  Taxonomy and morphology
7.3  Growth and biological properties
7.4  Infection and disease
7.5  Foodborne disease
8.0  Other viruses with potential for foodborne transmission
8.1  Adenovirus
8.2  Enterovirus
8.3  Aichivirus
8.4  Parvovirus
8.5  Coronavirus
8.6  Torovirus
8.7  Picobirnavirus
8.8  Tick-borne encephalitis virus
8.9  Other foodborne routes of virus transmission
9.0  Summary and conclusions
10.0  References

3. The Molecular Virology of Enteric Viruses
Javier Buesa, Jesús Rodriguez-Díaz

1.0 Caliciviruses: Noroviruses and Sapoviruses
1.1. Structure and Composition 
1.2. Genomes and Proteins
1.3. Molecular Diversity of Noroviruses
1.4. Genetic Classification of Sapoviruses
1.5. Virus Replication
1.6. Virus-Cell Interactions
2.0 Rotaviruses
2.1. Virus Classification
2.2. Structure of the Virion
2.3. The Genome
2.4. Mechanisms of Evolution and Strain Diversity
2.5. Genome Replication
2.6. Cell infection
2.7. The NSP4 Enterotoxin
3.0 Astroviruses
3.1. Structure of the Virion
3.2. Genome and Proteins
4.0 Enteroviruses
4.1. Polioviruses
4.2. Kobuviruses
5.0 Hepatitis A Virus
5.1. The Genome
5.2. Proteins
5.3. ...

Produktinformationen

Titel: Viruses in Foods
Editor:
EAN: 9783319307237
ISBN: 978-3-319-30723-7
Digitaler Kopierschutz: Wasserzeichen
Format: E-Book (pdf)
Herausgeber: Springer
Genre: Naturwissenschaften, Medizin, Informatik, Technik
Anzahl Seiten: 512
Veröffentlichung: 25.08.2016
Jahr: 2016
Auflage: 2nd ed. 2016
Untertitel: Englisch
Dateigrösse: 5.8 MB