Hepatitis A Virus in Food Detection and Inactivation Methods /

• Main Author: Sǹchez, Glṛia. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2013.
• Series: SpringerBriefs in Food, Health, and Nutrition
• Subjects: Medicine.; Medical virology.; Food science.; Public health.; Emerging infectious diseases.; Biomedicine.; Virology.; Food Science.; Infectious Diseases.; Public Health.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-7104-2

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...

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.