Description
Book SynopsisViral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations. Foodborne viral pathogens are associated with gastroenteritis and hepatitis, causing widespread epidemics that affect all populations and demographics worldwide. Foodborne Viral Pathogens comprehensively covers the predominant etiological viral agents of foodborne disease, including norovirus, hepatitis A virus, hepatitis E virus, astrovirus, sapovirus and rotavirus, and several emerging viruses and prions. By improving food safety awareness and viral detection, and through promotion of global food safety standards, our ability to cope with and control foodborne disease will be enhanced.
Foodborne Viral Pathogens includes a detailed review of the molecular biology, potential vaccines, and available antiviral treatments of all major foodborne viral pathogens and prions. Writte
Table of Contents
NEW TECHNOLOGIES, RISK ASSESSMENT AND STRATEGIES FOR CONTROL OF VIRAL FOODBORNE ILLNESS. Introduction. Next Generation Sequencing, What Has It Told Us So Far? New Technologies for Viral Diagnosis and Detection, Using Enteroviruses as an Example. Measuring and Minimizing Health Impacts of Foodborne Viruses: A Targeting Tool for Risk Reduction. Strategies for Control of Food- and Waterborne Viruses. IMPORTANT AGENTS IN FOODBORNE VIRAL INFECTIONS. Norovirus and Sapovirus. Hepatitis A Virus. Hepatitis E Virus, an Etiological Agent of Foodborne and Waterborne Hepatitis. Astroviruses. Rotavirus. Emerging Foodborne Pathogenic Kobuvirus, Picobirnavirus, and Torovirus. Prions
