Viruses in Foods

Human enteric viruses are the leading causes of foodborne outbreaks. Human caliciviruses such as Norwalk virus (NV) and Norwalk-like viruses (NLV) are estimated to cause as many as 60% of all foodborne outbreaks. The significance of viruses in food contamination stems from the fact that the infectious dose of these viruses is fairly low and that they can survive in contaminated food for prolonged periods of time. There are two major sources of viral contamination of food: fecally contaminated water (irrigation water, shellfish growing water) that comes in contact with food and poor personal hygiene practiced by infected food handlers. Uncooked, ready-to-eat foods (fresh produce, shellfish) are more likely to be virally contaminated. Although f ecal indicator bacteria are useful in indicating bacterial contamination of food and water, they are not inadequate in determining the virological safety of food and water. Although methods for bacterial detection in food are available and routinely used, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food.This book addresses these issues along with strategies for the prevention and control of viral contamination of food.

Autorentext
Sagar M. Goyal, DVM, PhD Professor of Virology, Veterinary Diagnostic Laboratory and Dept. of Veterinary Population Medicine, University of Minnesota, Saint Paul, MN, USA.

Klappentext

This is the first book to focus entirely on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods. Although methods for bacterial detection in food are available, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This book addresses these issues along with strategies for the prevention and control of viral contamination of food.

Zusammenfassung
This is the first book entirely focused on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in foods. This book also examines strategies for the prevention and control of viral contamination of food.

Inhalt

Food Virology: Past, Present and Future.- Human and animal viruses in food.- Molecular virology of enteric viruses.- Methods of virus detection in foods.- Molecular Methods of Virus Detection.- Survival and transport of enteric viruses in the environment.- Bcterial indicators of viruses.- Bacteriophages as fecal indicator organisms.- Shellfish-associated viral disease outbreaks.- Epidemiology of viral foodborne outbreaks.- Role of Irrigation water in Crop Contamination by Viruses.- Chemical disinfection strategies against foodborne viruses.- Foodborne Viruses: Prevention and Control.- Index.