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Viruses in Food and Water

Viruses in Food and Water


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About the 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.
About the Author: Dr. Nigel Cook is a senior microbiologist with The Food and Environment Research Agency (FERA) in the UK.


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Product Details
  • ISBN-13: 9780857094308
  • Publisher: Woodhead Publishing
  • Publisher Imprint: Woodhead Publishing
  • Depth: 32
  • Height: 234 mm
  • No of Pages: 560
  • Series Title: Woodhead Publishing Food Science, Technology and Nutrition
  • Sub Title: Risks, Surveillance and Control
  • Width: 156 mm
  • ISBN-10: 0857094300
  • Publisher Date: 10 May 2013
  • Binding: Hardback
  • Edition: 1
  • Language: English
  • Returnable: N
  • Spine Width: 30 mm
  • Weight: 992 gr


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