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Biological emerging risks in foods

Academic Press, an imprint of Elsevier 2018

Monografía

monografia Rebiun21240003 https://catalogo.rebiun.org/rebiun/record/Rebiun21240003 m o d cr cnu|||unuuu 180807s2018 mau ob 000 0 eng d 9780128139783 0128139781 9780128139776 0128139773 UPVA 997187039403706 CBUC 991013419451006708 CBUC 991010863614706709 UNAV MED 071000 bisacsh 615.9/54 23 Biological emerging risks in foods Recurso electrónico] edited by David C. Rodríguez-Lázaro First ed Cambridge, MA Academic Press, an imprint of Elsevier 2018 Cambridge, MA Cambridge, MA Academic Press, an imprint of Elsevier Text txt rdacontent computer c rdamedia. online resource cr rdacarrier. Science Direct e-books Advances in food and nutrition research 86 Incluye referencias bibliográficas Front Cover; Biological Emerging Risks in Foods; Copyright; Contents; Contributors; Preface; Chapter One: Emerging Biological Risks in a Global Context: An Introduction; 1. Zoonotic Transmission of Foodborne Pathogens: From the Environment to the Food and the Consumer; 2. The Particular Case of Enteric Viruses; 3. Concluding Remarks; References; Chapter Two: Norovirus: The Burden of the Unknown; 1. Introduction; 1.1. Classification and Structure; 1.2. Features of Norovirus Infection; 1.3. Route of Transmission; 1.4. Epidemiology; 1.5. Norovirus in Food 2. Advances in the Cultivation of Human Norovirus3. Norovirus Detection in Food; 3.1. Virus Extraction From Food; 3.2. Molecular Detection Methods; 4. Prevalence of Human Norovirus in Foods; 5. Approaches to Control Human Noroviruses in Food Products; 5.1. Norovirus Inactivation by Thermal Processing; 5.2. Norovirus Inactivation by Nonthermal Processing; 5.2.1. High-Pressure Processing (HPP); 5.2.2 High-Pressure Homogenization (HPH); 5.2.3. Atmospheric Pressure Plasma (APP); 5.2.4. High-Power Ultrasound (HPU); 5.2.5. Radiation; 5.3 Shellfish Depuration 5.4. Efficacy of Washing Procedures to Eliminate or Inactivate HNoVs on Food Products5.4.1. Chlorine and Chlorine Dioxide; 5.4.2. Electrostatic Sprays/Electrolyzed Water; 5.4.3. Ozone; 5.4.4. Acids/Alkali; 5.4.5. Natural Compounds; 5.5. Antiviral Polymers for Food Packaging; 6. Conclusions and Future Perspectives; References; Chapter Three: Hepatitis E Virus: A New Foodborne Zoonotic Concern; 1. Introduction; 2. Characteristics of HEV; 3. Pathogenesis; 4. Epidemiology; 5. Zoonotic Transmission of HEV; 6. Prevalence of HEV in Pork Products and Other Food Matrices; 7. Information Lacking 2.4. Trichinella spp.: Game Animals Replace Undercooked Pork as the Major Vehicle of Infection in Some Countries2.5. Anisakiasis-And the Global Spread of Sushi; 2.6. Opisthorchis spp.: Tourism, Travel, and More Raw Fish; 3. Interventions; 3.1. General Comments; 3.2. Parasite-Specific Interventions: E. multilocularis; 3.3. Parasite-Specific Interventions: Cryptosporidium spp.; 3.4. Parasite-Specific Interventions: T. cruzi; 3.5. Parasite-specific interventions: Trichinella spp. in game animals; 3.6. Parasite-Specific Interventions: Anisakidae Forma de acceso: World Wide Web Rodríguez Lázaro, David editor

Localizaciones: 7
Préstamo interbibliotecario

Formato:

Título:

Biological emerging risks in foods [ Recurso electrónico] / edited by David C. Rodríguez-Lázaro

Edición:

First ed

Editorial:

Cambridge, MA : Academic Press, an imprint of Elsevier, 2018

Mención de serie:

Science Direct e-books

Advances in food and nutrition research ; 86

Bibliografía:

Incluye referencias bibliográficas

Contenido:

Front Cover; Biological Emerging Risks in Foods; Copyright; Contents; Contributors; Preface; Chapter One: Emerging Biological Risks in a Global Context: An Introduction; 1. Zoonotic Transmission of Foodborne Pathogens: From the Environment to the Food and the Consumer; 2. The Particular Case of Enteric Viruses; 3. Concluding Remarks; References; Chapter Two: Norovirus: The Burden of the Unknown; 1. Introduction; 1.1. Classification and Structure; 1.2. Features of Norovirus Infection; 1.3. Route of Transmission; 1.4. Epidemiology; 1.5. Norovirus in Food

2. Advances in the Cultivation of Human Norovirus3. Norovirus Detection in Food; 3.1. Virus Extraction From Food; 3.2. Molecular Detection Methods; 4. Prevalence of Human Norovirus in Foods; 5. Approaches to Control Human Noroviruses in Food Products; 5.1. Norovirus Inactivation by Thermal Processing; 5.2. Norovirus Inactivation by Nonthermal Processing; 5.2.1. High-Pressure Processing (HPP); 5.2.2 High-Pressure Homogenization (HPH); 5.2.3. Atmospheric Pressure Plasma (APP); 5.2.4. High-Power Ultrasound (HPU); 5.2.5. Radiation; 5.3 Shellfish Depuration

5.4. Efficacy of Washing Procedures to Eliminate or Inactivate HNoVs on Food Products5.4.1. Chlorine and Chlorine Dioxide; 5.4.2. Electrostatic Sprays/Electrolyzed Water; 5.4.3. Ozone; 5.4.4. Acids/Alkali; 5.4.5. Natural Compounds; 5.5. Antiviral Polymers for Food Packaging; 6. Conclusions and Future Perspectives; References; Chapter Three: Hepatitis E Virus: A New Foodborne Zoonotic Concern; 1. Introduction; 2. Characteristics of HEV; 3. Pathogenesis; 4. Epidemiology; 5. Zoonotic Transmission of HEV; 6. Prevalence of HEV in Pork Products and Other Food Matrices; 7. Information Lacking

2.4. Trichinella spp.: Game Animals Replace Undercooked Pork as the Major Vehicle of Infection in Some Countries2.5. Anisakiasis-And the Global Spread of Sushi; 2.6. Opisthorchis spp.: Tourism, Travel, and More Raw Fish; 3. Interventions; 3.1. General Comments; 3.2. Parasite-Specific Interventions: E. multilocularis; 3.3. Parasite-Specific Interventions: Cryptosporidium spp.; 3.4. Parasite-Specific Interventions: T. cruzi; 3.5. Parasite-specific interventions: Trichinella spp. in game animals; 3.6. Parasite-Specific Interventions: Anisakidae

Detalles del sistema:

Forma de acceso: World Wide Web

ISBN:

9780128139783

0128139781

9780128139776

0128139773

Autores: