Food Viruses Handbook from C.H.I.P.S.

Viruses in Foods
edited by Sagar M. Goyal

Viruses in Foods is the first book to focus entirely on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods.

Methods for the detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food.

Viruses in Foods addresses these issues along with strategies for the prevention and control of viral contamination of food.


Food Virology: Past, Present and Future

Human and Animal Viruses in Food

  • Hepatitis A virus
  • Hepatitis E virus
  • Norovirus and sapovirus
  • rotavirus
  • Astrovirus
  • Adenovirus
  • Enteroviruses
  • Other viruses with potential for foodborne transmission

Molecular Virology of Enteric Viruses

  • Caliciviruses
  • rotaviruses
  • Astroviruses
  • Enteroviruses
  • Hepatitis A virus
  • Hepatitis E virus
  • Enteric adenoviruses
  • Other enteric viruses

Conventional Methods of Virus Detection in Foods

  • Methods for the detection of viruses in shellfish
  • Detection of viruses by conventional virus isolation
  • Detection of viruses by molecular diagnostic techniques
  • Methods for virus detection on environmental surfaces
  • Methods for virus detection in non-shellfish foods
  • Comparison of methods

Molecular Methods of Virus Detection in Foods

  • Nonamplification methods
  • Amplification methods
  • Specimen preparation
  • Quality control
  • Result interpretation
  • Application to foods

Survival and Transport of Enteric Viruses in the Environment

  • Viruses in the environment
  • Virus persistence in the environment

Bacterial Indicators of Viruses

  • Desirable characteristics of indicators
  • Bacteria used as indicators for viruses
  • Methods for detecting indicator bacteria
  • Correlation between indicator bacteria and pathogens in water and food
  • Differential survival of bacteria and viruses
  • Source tracking

Bacteriophages as Fecal Indicator Organisms

  • Indicator organisms
  • Coliphages
  • Detection of bacteriophages
  • Bacteriophages for tracking sources of contamination

Shellfish-Associated Viral Disease Outbreaks

  • Case studies
  • Outbreak prevention

Epidemiology of Viral Foodborne Outbreaks

  • Outbreak detection, investigation, and surveillance
  • Molecular epidemiology
  • Modes of transmission
  • Prevention and control
  • Public health importance

Role of Irrigation Water in Crop Contamination by Viruses

  • Water quality standards for irrigation water
  • Occurrence of viruses in irrigation water
  • Contamination of produce during irrigation
  • Survival of viruses on produce in the field

Chemical Disinfection Strategies Against Foodborne Viruses

  • Basic considerations
  • Test methodology to determine virucidal activity
  • Factors in testing for virucidal activity
  • Currently available tests
  • Practical aspects of testing microbicides
  • Microbicides in environmental control of foodborne viruses

Foodborne Viruses: Prevention and Control

  • Shellfish
  • Produce
  • Ready-to-eat foods


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Viruses in Foods
edited by Sagar M. Goyal
2006 • 345 pages • $198.00 + shipping
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