Food-Borne Viruses

Progress and Challenges

Michael P Doyle, Marion P. G. Koopmans, Dean O Cliver, Albert Bosch (Autoren)

Buch | Hardcover

258 Seiten

2008
American Society for Microbiology (Verlag)
978-1-55581-464-9 (ISBN)

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Offers information on foodborne viruses. This book explains what lessons we can learn from the past about early detection and control of (emerging) viral infections. It looks at the role of viral changes through mutation and recombination on their biological properties and epidemiology. It features chapters written by various scientists.

Details the distribution, definition, and impact of food-borne viruses, illuminating this major health concern.

Summarizes the latest knowledge on these viral strains, their detection and control, and associated challenges, and points toward important new directions for future research.
Explores the effect of commonly detected food-borne viruses and new viruses, such as SARS virus, coronavirus, Nipah virus, and avian influenza virus, on food practices.
Essential reading for researchers and practitioners interested in any aspect of food-borne viral illness.

This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.

Table of Contents

1. Historic Overview of Food Virology, Dean O. Cliver

2. Food-Borne Viruses-State of the Art, Marc-Alain Widdowson and Jan Vinje

3. Enterically Transmitted Hepatitis, Rakesh Aggarwal

4. The Challenge of Estimating the Burden of an Underreported Disease, Sarah J. O'Brien

5. Emerging Food-Borne Viral Diseases, Erwin Duizer and Marion Koopmans

6. Viral Evolution and Its Relevance for Food-Borne Virus Epidemiology, Esteban Domingo and Harry Vennema

7. Rethinking Virus Detection in Food, Rosa M. Pinto and Albert Bosch

8. Binding and Inactivation of Viruses on and in Food, with a Focus on the Role of the Matrix, Francoise S. Le Guyader and Robert L. Atmar

9. Codex' Risk Analysis Framework To Reduce Virus in Food Risks, Jaap Jansen

10. Risk Assessment of Viruses in Food: Opportunities and Challenges, Arie H. Havelaar and Saskia A. Rutjes

Reihe/Serie	500 Tips
Verlagsort	Washington DC
Sprache	englisch
Gewicht	668 g
Themenwelt	Studium ► 2. Studienabschnitt (Klinik) ► Pharmakologie / Toxikologie
	Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie
	Naturwissenschaften ► Chemie
ISBN-10	1-55581-464-6 / 1555814646
ISBN-13	978-1-55581-464-9 / 9781555814649
Zustand	Neuware