Hepatitis A Virus in Food Detection and Inactivation Methods

Hepatitis A Virus in Food Detection and Inactivation Methods / by Glòria Sánchez.

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...

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Bibliographic Details
Main Author: Sánchez, Glòria (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2013.
Edition:1st ed. 2013.
Series:SpringerBriefs in Food, Health, and Nutrition,
Springer eBook Collection.
Subjects:
Virology.
Food—Biotechnology.
Infectious diseases.
Public health.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 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.

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