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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.
Contents
Contributor contact detailsWoodhead Publishing Series in Food Science, Technology and NutritionPart I: An introduction to food and environmental virologyChapter 1: An introduction to food- and waterborne viral diseaseAbstract:1.1 Introduction to enteric viruses1.2 Food and water as vehicles of virus transmission1.3 Outbreaks of food- and waterborne viral illness1.4 Virus detection1.5 Control of virus contamination of food and waterChapter 2: Prevalence of viruses in food and the environmentAbstract:2.1 Introduction2.2 The prevalence of virus contamination in food and water2.3 Gaps in current knowledge2.4 Conclusion and future trends2.5 AcknowledgementsPart II: Detection, surveillance and risk assessment of viruses in food and waterChapter 3: Molecular detection of viruses in foods and food-processing environmentsAbstract:3.1 Introduction3.2 Molecular detection of viruses in foods: the process3.3 Current issues in molecular detection of viruses in foods3.4 ConclusionChapter 4: Sampling strategies for virus detection in foods, food-processing environments, water and airAbstract:4.1 Introduction4.2 Virus monitoring at different levels of the food supply chain4.3 The significance of water, air and surface sampling during food chain monitoring4.4 Sampling strategy in relation to food- and waterborne outbreaks4.5 Conclusion4.6 Sources of further information and advice4.8 Appendix: sampling from food and airChapter 5: Molecular detection of viruses in water and sewageAbstract:5.1 Introduction5.2 Sample treatment: adsorption-elution methods5.3 Sample treatment: ultrafiltration and ultracentrifugation5.4 Key assays for virus detection5.5 Advantages and disadvantages of polymerase chain reaction (PCR) and related methods5.6 Current applications and resultsChapter 6: Quality control in the analytical laboratory: analysing food- and waterborne virusesAbstract:6.1 Introduction6.2 Controls for the sample treatment step6.3 Controls for the nucleic acid extraction step6.4 Controls for the amplification step6.5 Additional recommended controls6.6 Reference materials6.7 ConclusionChapter 7: Tracing the sources of outbreaks of food- and waterborne viral disease and outbreak investigation using molecular methodsAbstract:7.1 Introduction7.2 Challenges in food- and waterborne outbreak tracing and investigation7.3 Microbial source tracking7.4 Molecular-based source tracking7.5 Molecular tracing in outbreaks7.6 ConclusionChapter 8: Quantitative risk assessment for food- and waterborne virusesAbstract:8.1 Introduction8.2 Quantitative microbiological risk assessments (QMRAs) and their outcomes8.3 Data gaps and needs8.4 Future trends8.5 ConclusionPart III: Virus transmission routes and control of food and water contaminationChapter 9: Natural persistence of food- and waterborne virusesAbstract:9.1 Introduction9.2 Methods for studying persistence9.3 General factors affecting the natural persistence of viruses9.4 Persistence in aquatic environments9.5 Persistence in soils9.6 Persistence on food-related surfaces9.7 Persistence in food9.8 AcknowledgementChapter 10: Occurrence and transmission of food- and waterborne viruses by fomitesAbstract:10.1 Introduction: the role of fomites in virus transmission10.2 Occurrence and survival of viruses on fomites10.3 Virus transfer and modeling transmission10.4 Disinfection and other interventions to prevent fomite transmission10.5 Future trendsChapter 11: Viral contamination by food handlers and recommended procedural controlsAbstract:11.1 Introduction11.2 Role of food handlers in virus transmission11.3 Current knowledge and hygiene practices among food handlers11.4 Guidance documents on food hygiene11.5 Guidelines on the application of general principles of food hygiene to the control of viruses in food11.6 Designing Hazard Analysis and Critical Control Points (HACCP) with the viruses NoV and HAV in mind11.7 Conclusion and future trends11.8 AcknowledgementChapter 12: Foodborne virus inactivation by thermal and non-thermal processesAbstract:12.1 Introduction12.2 Thermal processes12.3 Non-thermal processes12.4 Appropriateness of surrogates12.5 Future trends12.6 Sources of further information and adviceChapter 13: Preventing and controlling viral contamination of fresh produceAbstract:13.1 Introduction: why food contamination occurs13.2 Contamination of produce13.3 Attachment, adsorption and internalization13.4 Prevention13.5 Recommendations13.6 Additional intervention strategies13.7 Future trends13.8 Sources of further information and adviceChapter 14: Preventing and controlling viral contamination of shellfishAbstract:14.1 Introduction14.2 Human enteric viruses in the environment14.3 Enteric viruses in sewage and shellfish14.4 Survival of enteric viruses in the environment14.5 Mitigation strategies and depuration14.6 Current regulations14.7 ConclusionChapter 15: Viral presence in waste water and sewage and control methodsAbstract:15.1 Introduction: virus occurrence in wastewater15.2 Natural treatment systems15.3 Disinfection of wastewaters15.4 Future trendsPart IV: Particular pathogens and future directionsChapter 16: Advances in understanding of norovirus as a food- and waterborne pathogen and progress with vaccine developmentAbstract:16.1 Introduction16.2 Norovirus virology and clinical manifestations16.3 Susceptibility, immunity and diagnosis16.4 Epidemiology of norovirus gastroenteritis associated with food, water and the environment16.5 Prevention and control16.6 ConclusionChapter 17: Advances in understanding of hepatitis A virus as a food- and waterborne pathogen and progress with vaccine developmentAbstract:17.1 Introduction: hepatitis A infection17.2 Susceptibility in different sectors of the population17.3 Highly effective vaccines for hepatitis A prevention17.4 Risk assessment and risk management in water and food17.5 Unique properties of hepatitis A virus17.6 Quasispecies dynamics of evolution and virus fitness17.7 ConclusionChapter 18: Advances in understanding of rotaviruses as food- and waterborne pathogens and progress with vaccine developmentAbstract:18.1 Introduction18.2 Background18.3 Clinical manifestation18.4 Rotavirus detection in different samples18.5 Epidemic outbreaks18.6 Zoonotic transmission18.7 Future trendsChapter 19: Advances in understanding of hepatitis E virus as a food- and waterborne pathogenAbstract:19.1 Introduction19.2 Viral proteins19.3 Hepatitis E virus replication, pathogenesis and clinical symptoms19.4 Susceptibility and effects in different sectors of the population19.5 Epidemiology of hepatitis E virus19.6 Hepatitis E virus stability and inactivation19.7 Diagnostic procedures19.8 Hepatitis E virus prevention and controlChapter 20: Epidemiology, control, and prevention of emerging zoonotic virusesAbstract:20.1 Introduction20.2 Emerging viruses: geographical factors20.3 Clinical manifestations of some emerging types20.4 Possible control measures20.5 ConclusionChapter 21: Impact of climate change and weather variability on viral pathogens in food and waterAbstract:21.1 Introduction21.2 Viruses of concern21.3 Impact of short-term climate changes21.4 Impact of long-term climate changes21.5 ConclusionChapter 22: Virus indicators for food and waterAbstract:22.1 Introduction22.2 Usage and definition of viral indicators22.3 Viruses proposed as indicators22.4 Viruses as microbial source-tracking (MST) tools22.5 Future trendsIndex
