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Hepatitis A Virus in Food

Detection and Inactivation Methods

  • Book
  • © 2013

Overview

Authors:
  1. Glòria Sánchez

    1. IATA-CSIC, Novel Materials, Nanotechnology, Inst. of Agrochemistry & Food Technology, Valencia, Spain

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

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Table of contents (4 chapters)

  1. Front Matter

    Pages i-vii
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  2. Introduction

    • Gloria Sánchez
    Pages 1-8

  3. Analytical Methods for Detecting the Hepatitis A Virus in Food

    • Gloria Sánchez
    Pages 9-20

  4. HAV Survival and Inactivation Under Different Food Processing Conditions

    • Gloria Sánchez
    Pages 21-32

  5. Summary and Future Directions

    • Gloria Sánchez
    Pages 33-35

  6. Back Matter

    Pages 37-50
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Keywords

About this book

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. ​

Authors and Affiliations

  • IATA-CSIC, Novel Materials, Nanotechnology, Inst. of Agrochemistry & Food Technology, Valencia, Spain

    Glòria Sánchez

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