TY  - GEN
TY  - GEN
T1  - Hepatitis A Virus in Food Detection and Inactivation Methods
T2  - SpringerBriefs in Food, Health, and Nutrition,
A1  - Sánchez, Glòria.
LA  - English
PP  - New York, NY
PB  - Springer New York : Imprint: Springer
YR  - 2013
ED  - 1st ed. 2013.
UL  - http://discoverylib.upm.edu.my/discovery/Record/978-1-4614-7104-2
AB  - Hepatitis A virus (HAV) is responsible for around half of the total number of hepatitis infections diagnosed worldwide. HAV infection is mainly propagated via the fecal-oral route, and as a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information on the molecular procedures for HAV detection in food, and the efficacy of common food manufacturing processes are compiled. The purpose of this Brief is to consolidate basic information on various aspects of HAV and to provide a guideline for its prevention and control across the food supply chain from pre-harvest to manufacturing.
OP  - 50
CN  - QR355-502
SN  - 9781461471042
KW  - Virology.
KW  - Food—Biotechnology.
KW  - Infectious diseases.
KW  - Public health.
KW  - Food Science.
KW  - Infectious Diseases.
KW  - Public Health.
ER  -