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...
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Livre numérique |
| Sprache: | Anglais |
| Veröffentlicht: |
New York, NY :
Springer New York
2013.
Cham : Springer Nature |
| Schriftenreihe: | SpringerBriefs in Food, Health, and Nutrition
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| Online Zugang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Anmerkung: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Hepatitis A Virus in Food, Texte imprimé, 9781461471035 |
Inhaltsangabe:
- 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