Hepatitis A Virus in Food

Detection and Inactivation Methods

Nonfiction, Health & Well Being, Medical, Medical Science, Microbiology, Science & Nature, Technology, Food Industry & Science
Cover of the book Hepatitis A Virus in Food by Glòria Sánchez, Springer New York
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Author: Glòria Sánchez ISBN: 9781461471042
Publisher: Springer New York Publication: April 6, 2013
Imprint: Springer Language: English
Author: Glòria Sánchez
ISBN: 9781461471042
Publisher: Springer New York
Publication: April 6, 2013
Imprint: Springer
Language: English

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. ​

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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. ​

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