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Titre :	Viruses in food and water : risk, surveillance and control Ajouter au panier
Auteur(s) :	Nigel Cook, Éditeur scientifique
Type de document :	Livre
Sujets :	MICROORGANISME ; VIRUS ; MALADIE ; PRODUIT ALIMENTAIRE ; ENVIRONNEMENT ; EAU ; AIR ; CONTROLE DE QUALITE ; CONTAMINATION ; SECURITE ; PRODUIT DE LA MER ; EAU USEE ; CLIMAT ; IDENTIFICATION ; ECHANTILLONNAGE ; SOL ; HYGIENE ; HACCP ; TRAITEMENT THERMIQUE ; CRUSTACE ; TRAITEMENT DES EAUX USEES
Résumé :	- 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 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[...] - 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 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.
Editeur(s) :	CAMBRIDGE : Woodhead Publishing Limited
Date de publication :	2013
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 249
Format :	1 vol. (XXVI-523 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	PART 1 AN INTRODUCTION TO FOOD AND ENVIRONMENTAL VIROLOGY 1 An introduction to food and waterborne viral disease Introduction to enteric viruses Food and water as vehicles of virus transmission Outbreaks of food- and waterborne viral illness Virus detection Control of virus contamination of food and water 2 Prevalence of viruses in food and the environment The prevalence of virus contamination in food and water Gaps in current k[...] PART 1 AN INTRODUCTION TO FOOD AND ENVIRONMENTAL VIROLOGY 1 An introduction to food and waterborne viral disease Introduction to enteric viruses Food and water as vehicles of virus transmission Outbreaks of food- and waterborne viral illness Virus detection Control of virus contamination of food and water 2 Prevalence of viruses in food and the environment The prevalence of virus contamination in food and water Gaps in current knowledge PART 2 DETECTION, SURVEILLANCE AND RISK ASSESSMENT OF VIRUSES IN FOOD AND WATER 3 Molecular detection of viruses in foods and food-processing environments Molecular detection of viruses in foods: the process Current issues in molecular detection of viruses in foods 4 Sampling strategies for virus detection in foods, food-processing environments, water and air Virus monitoring at different levels of the food supply chain The significance of water, air and surface sampling during food chain monitoring Sampling strategy in relation to food- and water-borne outbreaks Appendix: sampling from food, water and air 5 Molecular detection of viruses in water and sewage Sample treatment: adsorption-elution methods Sample treatment: ultrafiltration and ultracentrifugation Key assays for virus detection Advantages and disadvantages of polymerase chain reaction (PCR) and related methods Current applications and results 6 Quality control in the analytical laboratory: analysing food and waterborne viruses Controls for the sample treatment step Controls for the nucleic acid extraction step Controls for the amplification step Additional recommended controls Reference materials 7 Tracing the sources of outbreaks of food and waterborne viral disease and outbreak investigation using molecular methods Challenges in food and waterborne outbreak tracing and investigation Microbial source tracking Molecular–based source tracking Molecular tracing in outbreaks 8 Quantitative risk assessment for food and waterborne viruses Quantitative microbiological risk assessments (QMRAs) and their outcomes Data gaps and needs Future trends PART 3 VIRUS TRANSMISSION ROUTES AND CONTROL OF FOOD AND WATER CONTAMINATION 9 Natural persistence of food and waterborne viruses Methods for studying persistence General factors affecting the natural persistence of viruses Persistence in aquatic environments Persistence in soils Persistence on food related surfaces Persistence in food 10 Occurrence and transmission of food and waterborne viruses by fomites Introduction: the role of fomites in virus transmission Occurrence and survival of viruses on fomites Virus transferand modeling transmission Disinfection and other interventions to prevent fomite transmission 11 Viral contamination by food handlers and recommended procedural controls Role of food handlers in virus transmission Current knowledge and hygienic practices among food handlers Guidance documents on food hygiene Guidelines on the application of general principles of food hygiene to the ontrol ofviruses in food Designing HACCP with the viruses NoV and HAV in mind 12 Foodborne virus inactivation by thermal and non-thermal processes Thermal processes Non-thermal processes Appropriateness of surrogates 13 Preventing and controlling viral contamination of fresh produce Introduction: why food contamination occurs Contamination of produce Attachment, adsorption and internalization Prevention Recommendations Additional intervention strategies 14 Preventing and controlling viral contamination of shellfish Human enteric viruses in the environment Enteric viruses in sewage and shellfish Survival of enteric viruses in the environment Mitigation strategies and depuration Current regulations 15 Viral presence in waste water and sewage and control methods Introduction: virus occurrence in wastewater Natural treatment systems Disinfection of wastewaters PART 4 PARTICULAR PATHOGENS AND FUTURE DIRECTIONS 16 Advances in understanding of norovirus as a food and waterborne pathogen and progress with vaccine development Norovirus virology and clinical manifestations Susceptibility, immunity and diagnosis Epidemiology of norovirus gastroenteritis associated with food, water and the environment Prevention and control 17 Advances in understanding of hepatitis A virus as a food and waterborne pathogen and progress with vaccine development Introduction: hepatitis A infection Susceptibility in different sectors of the population Highly effective vaccines for hepatitis A prevention Risk assessment and risk management in water and food Unique properties of hepatitis A virus Quasispecies dynamics of evolution and virus fitness 18 Advances in understanding of rotaviruses as food and waterborne pathogens and progress with vaccine development Background Clinical manifestation Rotavirus detection in different samples Epidemic outbreaks Zoonotic transmission 19 Advances in understanding of hepatitis E virus as a food and waterborne pathogen and progress with vaccine development Viral proteins Hepatitis E virus replication, pathogenesis and clinical symptoms Susceptibility and effects in different sectors of the population Epidemiology of hepatitis E virus Hepatitis E virus stability and inactivation Diagnostic procedures Hepatitis E virus prevention and control 20 Epidemiology, control and prevention of emerging zoonotic viruses Emerging viruses:geographical factors Clinical manifestations of some emerging types Possible control measures 21 Impact of climate change and weather variability on viral pathogens in food and water Viruses of concern Impact of short-term climate changes Impact of long-term climate changes 22 Virus indicators for food and water Usage and definition of viral indicators Viruses proposed as indicators Viruses as microbial source tracking (MST) tools
Langue(s) :	Anglais
Identifiant :	978-0-85709-430-8
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166269

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Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU2.202 COO	Papier	Empruntable Disponible

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