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Viruses in food and water: Risks, surveillance and controlEdited by N Cook, FERA, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 249
- 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
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.
ISBN 0 85709 430 0
ISBN-13: 978 0 85709 430 8
May 2013
560 pages 234 x 156mm hardback
£170.00 / US$290.00 / €205.00
Usually dispatched within 24 hours
About the editor
Nigel Cook is a senior microbiologist at The Food and Environment Research Agency (FERA) in the UK.
Titles which may also be of interest:
Foodborne pathogens
Food consumption and disease risk
Modelling microorganisms in food
Understanding pathogen behaviour
Contents
PART 1 AN INTRODUCTION TO FOOD AND ENVIRONMENTAL VIROLOGY
PART 2 DETECTION, SURVEILLANCE AND RISK ASSESSMENT OF VIRUSES IN FOOD AND WATER
PART 3 VIRUS TRANSMISSION ROUTES AND CONTROL OF FOOD AND WATER CONTAMINATION
PART 4 PARTICULAR PATHOGENS AND FUTURE DIRECTIONS
PART 1 AN INTRODUCTION TO FOOD AND ENVIRONMENTAL VIROLOGY
An introduction to food and waterborne viral disease
N Cook, Food and Environment Research Agency, UK, and G Richards, Delaware State University, USA
- Introduction to enteric viruses
- Food and water as vehicles of virus transmission
- Outbreaks of food- and waterborne viral illness
- Virus detection
- Control of virus contamination of food and water
- References
Prevalence of viruses in food and the environment
T Petrovic, Scientific Veterinary Institute "Novi Sad", Serbia
- Introduction
- The prevalence of virus contamination in food and water
- Gaps in current knowledge
- Conclusion and future trends
- Acknowledgement
- References
PART 2 DETECTION, SURVEILLANCE AND RISK ASSESSMENT OF VIRUSES IN FOOD AND WATER
Molecular detection of viruses in foods and food-processing environments
D Rodriguez-Lazaro, University of Burgos, Spain, and K Kovacand and M Hernández, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Spain
- Introduction
- Molecular detection of viruses in foods: the process
- Current issues in molecular detection of viruses in foods
- Conclusion
- References
Sampling strategies for virus detection in foods, food-processing environments, water and air
A Rzeżutka, National Veterinary Research Institute, Poland and A Carducci, University of Pisa, Italy
- Introduction
- Virus monitoring at different levels of the food supply chain
- The significance of water, air and surface sampling during food chain monitoring
- Sampling strategy in relation to food- and water-borne outbreaks
- Conclusion
- Sources of further information and advice
- References
- Appendix: sampling from food, water and air
Molecular detection of viruses in water and sewage
G La Rosa and M Muscillo, Istituto Superiore di Sanità, Italy
- Introduction
- Sample treatment: adsorption-elution methods
- Sample treatment: ultrafiltration and ultracentrifugation
- Key assaysfor virus detection
- Advantages and disadvantages of polymerase chain reaction (PCR) and related methods
- Current applications and results
- References
Quality control in the analytical laboratory: analysing food and waterborne viruses
M D'Agostino, Food and Environment Research Agency (Fera), UK
- Introduction
- Controls for the sample treatment step
- Controls for the nucleic acid extraction step
- Controls for the amplification step
- Additional recommended controls
- Reference materials
- Conclusion
- References
Tracing the sources of outbreaks of food and waterborne viral disease and outbreak investigation using molecular methods
M Taylor, University of Pretoria, South Africa
- Introduction
- Challenges in food and waterborne outbreak tracing and investigation
- Microbial source tracking
- Molecular–based source tracking
- Molecular tracing in outbreaks
- Conclusion
- References
Quantitative risk assessment for food and waterborne viruses
A M de Roda Husman and M Bouwknegt, National Institute for Public Health and the Environment (RIVM), The Netherlands
- Introduction
- Quantitative microbiological risk assessments (QMRAs) and their outcomes
- Data gaps and needs
- Future trends
- Conclusion
- References
PART 3 VIRUS TRANSMISSION ROUTES AND CONTROL OF FOOD AND WATER CONTAMINATION
Natural persistence of food and waterborne viruses
P Vasickova and K Kovarcik, Veterinary Research Institute, Czech Republic
- Introduction
- Methods for studying persistence
- General factors affecting the natural persistence of viruses
- Persistence in aquatic environments
- Persistence in soils
- Persistence on food related surfaces
- Persistence in food
- Acknowledgement
- References
Occurrence and transmission of food and waterborne viruses by fomites
C Gerba, University of Arizona, USA
- Introduction: the role of fomites in virus transmission
- Occurrence and survival of viruses on fomites
- Virus transferand modeling transmission
- Disinfection and other interventions to prevent fomite transmission
- Future trends
- References
Viral contamination by food handlers and recommended procedural controls
I Boxman, Food and Consumer Product Safety Authority (NVWA), The Netherlands
- Introduction
- Role of food handlers in virus transmission
- Current knowledge and hygienic practices among food handlers
- Guidance documents on food hygiene
- Guidelines on the application of general principles of food hygiene to the ontrol ofviruses in food
- Designing HACCP with the viruses NoV and HAV in mind
- Conclusion and future trends
- Acknowledgement
- References
Foodborne virus inactivation by thermal and non-thermal processes
L Baert, Ghent University, Belgium
- Introduction
- Thermal processes
- Non-thermal processes
- Appropriateness of surrogates
- Future trends
- Sources of further information and advice
- References
Preventing and controlling viral contamination of fresh produce
S Bidawid, Health Canada, Canada
- Introduction: why food contamination occurs
- Contamination of produce
- Attachment, adsorption and internalization
- Prevention
- Recommendations
- Additional intervention strategies
- Future trends
- Sources of further information and advice
- References
Preventing and controlling viral contamination of shellfish
J W Woods and W Burkhardt, US Food and Drug Administration, USA
- Introduction
- Human enteric viruses in the environment
- Enteric viruses in sewage and shellfish
- Survival of enteric viruses in the environment
- Mitigation strategies and depuration
- Current regulations
- Conclusion
- References
Viral presence in waste water and sewage and control methods
C Gerba, M Kitajima and B Iker, University of Arizona, USA
- Introduction: virus occurrence in wastewater
- Natural treatment systems
- Disinfection of wastewaters
- Future trends
- References
PART 4 PARTICULAR PATHOGENS AND FUTURE DIRECTIONS
Advances in understanding of norovirus as a food and waterborne pathogen and progress with vaccine development
D Allen, M Iturriza-Gómara and D Brown, Health Protection Agency, UK
- Introduction
- Norovirus virology and clinical manifestations
- Susceptibility, immunity and diagnosis
- Epidemiology of norovirus gastroenteritis associated with food, water and the environment
- Prevention and control
- Conclusion
- References
Advances in understanding of hepatitis A virus as a food and waterborne pathogen and progress with vaccine development
R M Pintó and A Bosch, University of Barcelona, Spain
- Introduction: hepatitis A infection
- Susceptibility in different sectors of the population
- Highly effective vaccines for hepatitis A prevention
- Risk assessment and risk management in water and food
- Unique properties of hepatitis A virus
- Quasispecies dynamics of evolution and virus fitness
- Conclusion
- References
Advances in understanding of rotaviruses as food and waterborne pathogens and progress with vaccine development
F M Ruggeri and L Fiore, Istituto Superiore di Sanità, Italy
- Introduction
- Background
- Clinical manifestation
- Rotavirus detection in different samples
- Epidemic outbreaks
- Zoonotic transmission
- Future trends
- References
Advances in understanding of hepatitis E virus as a food and waterborne pathogen and progress with vaccine development
W van der Poel and A Berto, Wageningen University and Research Centre, The Netherlands
- Introduction
- Viral proteins
- Hepatitis E virus replication, pathogenesis and clinical symptoms
- Susceptibility and effects in different sectors of the population
- Epidemiology of hepatitis E virus
- Hepatitis E virus stability and inactivation
- Diagnostic procedures
- Hepatitis E virus prevention and control
- References
Epidemiology, control and prevention of emerging zoonotic viruses
R Santos and S Monteiro, Instituto Superior Técnico, Portugal
- Introduction
- Emerging viruses:geographical factors
- Clinical manifestations of some emerging types
- Possible control measures
- Conclusion
- References
Possible impacts of climate change on viral pathogens in food and water, and other emerging issues
C-H von Bonsdorff and L Maunula, University of Helsinki, Finland
- Introduction
- Viruses of concern
- Impact of short-term climate changes
- Impact of long-term climate changes
- Conclusion
- References
Virus indicators for food and water
R Girones and S Bofill-Mas, Univeristy of Barcelona, Spain
- Introduction
- Usage and definition of viral indicators
- Viruses proposed as indicators
- Viruses as microbial source tracking (MST) tools
- Future trends
- References