Hepatitis A Virus in Food

Detection and Inactivation Methods

  • Glòria Sánchez

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-vii
  2. Gloria Sánchez
    Pages 1-8
  3. Gloria Sánchez
    Pages 33-35
  4. Back Matter
    Pages 37-50

About this book

Introduction

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. ​

Keywords

Hepatitis A detection prevention

Authors and affiliations

  • Glòria Sánchez
    • 1
  1. 1.IATA-CSIC, Novel Materials, NanotechnologyInst. of Agrochemistry & Food TechnologyValenciaSpain

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-7104-2
  • Copyright Information Gloria Sanchez 2013
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-7103-5
  • Online ISBN 978-1-4614-7104-2
  • About this book