Viruses in Food and Water, 1st Edition

  • Published By:
  • ISBN-10: 085709887X
  • ISBN-13: 9780857098870
  • DDC: 579.2
  • Grade Level Range: College Freshman - College Senior
  • 560 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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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.

Table of Contents

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
Contributor Contact Details.
Woodhead Publishing Series in Food Science, Technology and Nutrition.
1: An Introduction to Food and Environmental Virology.
2: An Introduction to Food- and Waterborne Viral Disease.
3: Prevalence of Viruses in Food and the Environment.
4: Detection, Surveillance and Risk Assessment of Viruses in Food and Water.
5: Molecular Detection of Viruses in Foods and Food-Processing Environments.
6: Sampling Strategies for Virus Detection in Foods, Food-Processing Environments, Water and Air.
7: Molecular Detection of Viruses in Water and Sewage.
8: Quality Control in the Analytical Laboratory: Analysing Food- and Waterborne Viruses.
9: Tracing the Sources of Outbreaks of Food- and Waterborne Viral Disease and Outbreak Investigation Using Molecular Methods.
10: Quantitative Risk Assessment for Food- and Waterborne Viruses.
11: Virus Transmission Routes and Control of Food and Water Contamination.
12: Natural Persistence of Food- and Waterborne Viruses.
13: Occurrence and Transmission of Food- and Waterborne Viruses by Fomites.
14: Viral Contamination by Food Handlers and Recommended Procedural Controls.
15: Foodborne Virus Inactivation by Thermal and Non-Thermal Processes.
16: Preventing and Controlling Viral Contamination of Fresh Produce.
17: Preventing and Controlling Viral Contamination of Shellfish.
18: Viral Presence in Waste Water and Sewage and Control Methods.
19: Particular Pathogens and Future Directions.
20: Advances in Understanding of Norovirus as a Food- and Waterborne Pathogen and Progress with Vaccine Development.
21: Advances in Understanding of Hepatitis a Virus as a Food- and Waterborne Pathogen and Progress with Vaccine Development.
22: Advances in Understanding of Rotaviruses as Food- and Waterborne Pathogens and Progress with Vaccine Development.
23: Advances in Understanding of Hepatitis E Virus as a Food- and Waterborne Pathogen.
24: Epidemiology, Control, and Prevention of Emerging Zoonotic Viruses.
25: Impact of Climate Change and Weather Variability on Viral Pathogens in Food and Water.
26: Virus Indicators for Food and Water.