November 27, 2020

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Viruses in Food and Drinking Water

Viruses in Food and Drinking Water
Author : Roland Lindqvist
Publisher : Nordic Council of Ministers
Release Date : 1997
Category : Drinking water
Total pages :56
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Viruses in Food and Water

Viruses in Food and Water
Author : N Cook
Publisher : Elsevier
Release Date : 2013-05-10
Category : Technology & Engineering
Total pages :560
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Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses. Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. Explores methods of detection, surveilance and risk assessment of viruses in food and water Considers virus transmission routes and control of food and water contamination Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development

Third Nordic Workshop on Viruses in Food and Water

Third Nordic Workshop on Viruses in Food and Water
Author : Mette Myrmel,Espen Rimstad
Publisher : Nordic Council of Ministers
Release Date : 2001
Category : Foodborne diseases
Total pages :51
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Viruses in Foods

Viruses in Foods
Author : Sagar Goyal
Publisher : Springer Science & Business Media
Release Date : 2007-01-15
Category : Technology & Engineering
Total pages :345
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This 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. Although methods for bacterial detection in food are available, methods for 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. This book addresses these issues along with strategies for the prevention and control of viral contamination of food.

Viruses in Food and Water

Viruses in Food and Water
Author : N Cook
Publisher : Elsevier
Release Date : 2013-05-10
Category : Technology & Engineering
Total pages :560
GET BOOK

Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses. Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. Explores methods of detection, surveilance and risk assessment of viruses in food and water Considers virus transmission routes and control of food and water contamination Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development

Food-borne Viruses

Food-borne Viruses
Author : M. P. G. Koopmans,Dean O. Cliver,Albert Bosch
Publisher : Emerging Issues in Food Safety
Release Date : 2008
Category : Medical
Total pages :245
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Food-borne viruses are recognized as a major health concern, but their distribution, definition, and impact are poorly understood. The volume Food-Borne Viruses goes a long way in correcting that problem. Written by leading scientists in the field, it brings together the latest knowledge on these viral strains, their detection and control, and associated challenges.

II Nordic Workshop on Viruses in Water and Food

II Nordic Workshop on Viruses in Water and Food
Author : Marja Kukkula
Publisher : Nordic Council of Ministers
Release Date : 1998
Category : Foodborne diseases
Total pages :46
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Viruses in Foods

Viruses in Foods
Author : Sagar Goyal
Publisher : Springer Science & Business Media
Release Date : 2007-01-15
Category : Technology & Engineering
Total pages :345
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This 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. Although methods for bacterial detection in food are available, methods for 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. This book addresses these issues along with strategies for the prevention and control of viral contamination of food.

Viruses in Foods

Viruses in Foods
Author : Sagar M. Goyal,Jennifer L. Cannon
Publisher : Springer
Release Date : 2016-08-25
Category : Science
Total pages :512
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Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and severity of disease. Contamination of foods by enteric viruses, such as human norovirus and hepatitis A and E viruses, is a major concern to public health and food safety. Food Virology is a burgeoning field of emphasis for scientific research. Many developments in foodborne virus detection, prevention and control have been made in recent years and are the basis of this publication. This second edition of Viruses in Foods provides an up-to-date description of foodborne viruses of public health importance, including their epidemiology and methods for detection, prevention and control. It uniquely includes case reports of past outbreaks with implications for better control of future outbreaks, a section that can be considered a handbook for foodborne virus detection, and updated and expanded information on virus prevention and control, with chapters on natural virucidal compounds in foods and risk assessment of foodborne viruses.

Indicators of Viruses in Water and Food

Indicators of Viruses in Water and Food
Author : Anonim
Publisher : Unknown
Release Date : 1978
Category : Communicable diseases
Total pages :13
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Fourth Nordic Workshop on Food and Waterborne Viruses

Fourth Nordic Workshop on Food and Waterborne Viruses
Author : Anonim
Publisher : Nordic Council of Ministers
Release Date : 2007-03-31
Category : Medical
Total pages :46
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Foodborne Viruses

Foodborne Viruses
Author : Marion Koopmans,Erwin Duizer
Publisher : International Life Science Inst
Release Date : 2003-12-31
Category : Medical
Total pages :32
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Soap and Water & Common Sense

Soap and Water & Common Sense
Author : Dr. Bonnie Henry
Publisher : House of Anansi
Release Date : 2009-09-01
Category : Health & Fitness
Total pages :288
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The definitive guide to fighting coronaviruses, colds, flus, pandemics, and deadly diseases, from one of North America’s leading public health authorities, now updated with a new introduction on protecting yourself and others from COVID-19. Dr. Bonnie Henry, a leading epidemiologist (microbe hunter) and public health doctor at the forefront of the fight against the worldwide COVID-19 coronavirus outbreak, has spent the better part of the last three decades chasing bugs all over the world — from Ebola in Uganda to polio in Pakistan, SARS in Toronto, and the H1N1 influenza outbreak across North America. Now she offers three simple rules to live by: wash your hands, cover your mouth when you cough, and stay at home when you have a fever. From viruses to bacteria to parasites and fungi, Dr. Henry takes us on a tour through the halls of Microbes Inc., providing up-to-date and accurate information on everything from the bugs we breathe, to the bugs we eat and drink, the bugs in our backyard, and beyond. Urgent and informative, Soap and Water & Common Sense is the definitive guide to staying healthy in a germ-filled world.

Drinking Water Microbiology

Drinking Water Microbiology
Author : Gordon A. McFeters
Publisher : Springer Science & Business Media
Release Date : 2013-03-07
Category : Technology & Engineering
Total pages :502
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The microbiology of drinking water remains an important worldwide concern despite modem progress in science and engineering. Countries that are more technologically advanced have experienced a significant reduction in water borne morbidity within the last 100 years: This reduction has been achieved through the application of effective technologies for the treatment, disinfec tion, and distribution of potable water. However, morbidity resulting from the ingestion of contaminated water persists globally, and the available ep idemiological evidence (Waterborne Diseases in the United States, G. F. Craun, ed. , 1986, CRC Press) demonstrates a dramatic increase in the number of waterborne outbreaks and individual cases within the United States since the mid-1960s. In addition, it should also be noted that the incidence of water borne outbreaks of unknown etiology and those caused by "new" pathogens, such as Campylobaeter sp. , is also increasing in the United States. Although it might be debated whether these increases are real or an artifact resulting from more efficient reporting, it is clear that waterborne morbidity cannot be ignored in the industrialized world. More significantly, it represents one of the most important causes of illness within developing countries. Approxi mately one-half the world's population experiences diseases that are the direct consequence of drinking polluted water. Such illnesses are the primary cause of infant mortality in many Third World countries.

Significance, Prevention and Control of Food Related Diseases

Significance, Prevention and Control of Food Related Diseases
Author : Hussaini Makun
Publisher : BoD – Books on Demand
Release Date : 2016-04-13
Category : Technology & Engineering
Total pages :314
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Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. Policy makers and food regulatory officers will also find it useful in the course of their duties.