Hepatitis A Virus in Food
Detection and Inactivation Methods
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Author
Contributions
- SpringerLink (Online service) - Contributor
Publication
2013 - Springer New York, New York, NY, United States
Language
English
Word Count
12,500 words, Guess
Page Count
50 pages
Physical Format
Electronic resource
Identifiers
- Internet Archivehepatitisvirusfo00sanc
- ISBN-139781461471042
- ISBN-101461471044
- Better World Books9781461471042
- Open LibraryOL27043257M
Classifications
- DDC616.9101
- LCCQR355-502
- LCCR-RZ
Description
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 frequency. Therefore, in this review, state-of-the-art information on the molecular procedures for HAV detection in food, and the efficacy of common food manufacturing processes are compiled. The purpose of this Brief is to consolidate basic information on various aspects of HAV and to provide a guideline for its prevention and control across the food supply chain from pre-harvest to manufacturing.
Subjects
Series Statement
- SpringerBriefs in Food, Health, and Nutrition
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