TY  - BOOK
AU  - Sánchez,Glòria
ED  - SpringerLink (Online service)
TI  - Hepatitis A Virus in Food: Detection and Inactivation Methods 
T2  - SpringerBriefs in Food, Health, and Nutrition
SN  - 9781461471042
AV  - QR355-502 
U1  - 616.9101 23
PY  - 2013///
CY  - New York, NY
PB  - Springer New York, Imprint: Springer
KW  - Medicine
KW  - Virology
KW  - Food
KW  - Biotechnology
KW  - Public health
KW  - Infectious diseases
KW  - Biomedicine
KW  - Food Science
KW  - Infectious Diseases
KW  - Public Health
N1  - 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
N2  - 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
UR  - http://dx.doi.org/10.1007/978-1-4614-7104-2
ER  -