Foodborne Viral Pathogens

Foodborne Viral Pathogens
Peter A. White, Natalie E. Netzler
& Grant S. Hansman
Release at: 2017
Pages: 277
First Edition
File Size: 6 MB
File Type: pdf
Language: English

Description of Foodborne Viral Pathogens

Foodborne diseases pose a significant threat to global public health. Viruses are now recognized as the predominant cause of foodborne illnesses worldwide. Enteric and hepatic viruses are frequently transmitted through contaminated food and water and are responsible for causing widespread disease epidemics. In particular, norovirus and hepatitis A virus are highly infectious and frequently identified as the etiological cause of foodborne gastroenteritis and hepatitis outbreaks, respectively.

Food safety awareness has grown considerably over the last decade; however, foodborne viruses still claim hundreds of thousands of lives each year. These deaths predominantly occur within vulnerable populations, including infants, young children, the elderly, and the immunocompromised, particularly within developing nations. Even within higher-income nations, the seasonal importation of food from around the globe introduces new challenges for food safety. Microbiological monitoring of food is currently focused primarily on bacterial contamination, rather than on viruses. 

Foodborne viruses are resistant to environmental degradation and have adapted to survive traversal of the digestive tract. Any attempt to destroy microbes within food matrices using various treatments has little or no effect on the viruses present and they often remain infectious. Despite this bleak picture, extensive research is being carried out into the major etiological viral agents of foodborne illnesses and significant breakthroughs are being attained. By raising awareness and promoting hygienic food processing, preparation, and handling practices, global food safety standards can be improved, which will save lives.

Content of Foodborne Viral Pathogens

Section I new technologies, Risk Assessment, and Strategies for control of Viral Foodborne illness

Chapter 1 Introduction 3
Natalie E. Netzler and Peter A. White

Chapter 2 Next-Generation Sequencing, What Has It Told Us So Far? .5
Rowena Bull and Fabio Luciani

Chapter 3 New Technologies for Viral Diagnosis and Detection, Using Enteroviruses as
an Example. 17
Jason Roberts, Bruce Thorley, Scott Bowden, and Peter A. Revill

Chapter 4 Measuring and Minimizing Health Impacts of Foodborne Viruses:
A Targeting Tool for Risk Reduction. 33
Kristina D. Mena

Chapter 5 Strategies for Control of Food- and Waterborne Viruses.49
Erin DiCaprio, Fangfei Lou, Ashley Predmore, and Jianrong Li

Section II important Agents in Foodborne Viral infections

Chapter 6 Norovirus and Sapovirus 83
Kun Lee Lim, Natalie E. Netzler, Grant S. Hansman, Jason M. Mackenzie,
and Peter A. White

Chapter 7 Hepatitis A Virus  123
Michael J. Casteel

Chapter 8 Hepatitis E Virus, an Etiological Agent of Foodborne and Waterborne Hepatitis139
Natalie E. Netzler, Andrew G. Kelly, and Peter A. White

Chapter 9 Astroviruses. 163
Eszter Kovács, Simona De Grazia, Vito Martella, and Krisztián Bányai
Chapter 10 Rotavirus  179
Celeste Donato, Daniel Cowley, and Carl Kirkwood

Chapter 11 Emerging Foodborne Pathogenic Kobuvirus, Picobirnavirus, and Torovirus. 219
Pattara Khamrin, Niwat Maneekarn, Shoko Okitsu, and Hiroshi Ushijima

Chapter 12 Prions  237
Akikazu Sakudo and Takashi Onodera

Index  257

Similar Books