Description
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.- 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
Table of 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.
