Viruses in Foods.
Contributor(s): Cannon, Jennifer L | Goyal, Sagar M.
Series: Food Microbiology and Food Safety. Publisher: Switzerland : Springer, 2016Edition: 2nd.Description: xiii, 512p ; illus. ; pbk.ISBN: 9783319808758.Subject(s): Home Economics | Life sciences | Food-Biotechnology | Microbiology | Food contamination | Foodborne diseases | VirusesDDC classification: 664.0015792Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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ATU St Angela's McKeown Library Main Lending Collection | 664.0015792 GOY (Browse shelf(Opens below)) | Available | T39672 |
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664.001579 JUN Microbial Control and Food Preservation. | 664.001579 MAT Food Microbiology: An Introduction. | 664.001579 ROL Essential microbiology and hygiene for food professionals / | 664.0015792 GOY Viruses in Foods. | 664.003 RID Food technology glossary / | 664.0068 STA From kitchen to consumer; the entrepreneur's guide to commercial food production. | 664.0068 STA From kitchen to consumer; the entrepreneur's guide to commercial food production. |
Includes bibliographical references and index.
Food Virology: Advances and Needs --H︣uman and Animal Viruses in Food (Including Taxonomy of Enteric Viruses) --T︣he Molecular Virology of Enteric Viruses --E︣pidemiology of Food-borne Viruses --E︣pidemiology of Viral Foodborne Outbreaks: Role of Food Handlers, Irrigation Water, and Surfaces --C︣ase Studies and Outbreaks? Fresh Produce --S︣hellfish-Associated Enteric Virus Illness: Virus Localization, Disease Outbreaks and Prevention --O︣utbreaks and case studies? Community and Food Handlers --M︣ethods for Virus Recovery from Foods --M︣ethods for Virus Recovery in Water --M︣olecular Detection Methods of Foodborne Viruses --M︣ethods for Estimating Virus Infectivity --S︣urvival of Enteric Viruses in the Environment and Food --U︣sing Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses --V︣irus Inactivation During Food Processing --N︣atural Virucidal Compounds in Foods --R︣isk Assessment for Foodborne Viruses --I︣ndex.
It is important to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This book addresses these issues along with strategies for the prevention and control of viral contamination of food.