Hepatitis A Virus in Food Detection and Inactivation Methods /
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 fre...
Tallennettuna:
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| Yhteisötekijä: | |
| Aineistotyyppi: | Elektroninen E-kirja |
| Kieli: | English |
| Julkaistu: |
New York, NY :
Springer New York : Imprint: Springer,
2013.
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| Painos: | 1st ed. 2013. |
| Sarja: | SpringerBriefs in Food, Health, and Nutrition,
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| Aiheet: | |
| Linkit: | https://doi.org/10.1007/978-1-4614-7104-2 |
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Sisällysluettelo:
- Introduction
- Classification
- Features of hepatitis A infection
- Epidemiology
- Regulations and Recommendations
- Vaccination.- Analytical methods for HAV detection in food.- HAV extraction from food
- Nucleic acid extraction and purification.- HAV detection in food by molecular techniques.- Quality controls
- Assessment of infectivity
- HAV survival and inactivation under different food processing conditions
- Stability of HAV in food products.- HAV inactivation under different food-processing technologies
- Conclusions and future directions.