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Table of Contents
Overview
Checkout the complete overview of the book Viruses in Foods (Food Microbiology and Food Safety) PDF:
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.
Features of Viruses in Foods (Food Microbiology and Food Safety) PDF
Here’s a quick overview of the essential features of this book:
This book addresses these issues along with strategies for the prevention and control of viral contamination of food.
Table of Contents
Below is the full table of contents offered inside Viruses in Foods (Food Microbiology and Food Safety) PDF:
1. Food Virology: Past, Present, and Future
2. Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)
3. Molecular Virology of Enteric Viruses (with Emphasis on Caliciviruses)
4. Conventional Methods of Virus Detection in Foods
5. Molecular Methods of Virus Detection in Foods
6. Survival and Transport of Enteric Viruses in the Environment
7. Bacterial Indicators of Viruses
8. Bacteriophages as Fecal Indicator Organisms
9. Shellfish-Associated Viral Disease Outbreaks
10. Epidemiology of Viral Food-borne Outbreaks
11. Role of Irrigation Water in Crop Contamination by Viruses
12. Chemical Disinfection Strategies Against Food-borne
13. Food-borne Viruses: Prevention and Control
Index
Viruses in Foods (Food Microbiology and Food Safety) PDF Free Download
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FILE SIZE: 2.3 MB
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