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Relevant bibliographies by topics / Food borne viruses

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Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers

Academic literature on the topic 'Food borne viruses'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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Journal articles on the topic "Food borne viruses"

1

Halligan, Aynsley. "Food‐borne Viruses." Nutrition & Food Science 92, no. 4 (1992): 11–13. http://dx.doi.org/10.1108/eum0000000000961.

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Appleton, H. "Control of food-borne viruses." British Medical Bulletin 56, no. 1 (2000): 172–83. http://dx.doi.org/10.1258/0007142001902879.

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Myrmel, Mette. "Food-Borne Viruses: Progress and Challenges." Emerging Infectious Diseases 14, no. 11 (2008): 1826a—1826. http://dx.doi.org/10.3201/eid1411.080819.

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Stals, Ambroos, Leen Baert, Els Van Coillie, and Mieke Uyttendaele. "Extraction of food-borne viruses from food samples: A review." International Journal of Food Microbiology 153, no. 1-2 (2012): 1–9. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.10.014.

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Hedberg, C. W., and M. T. Osterholm. "Outbreaks of food-borne and waterborne viral gastroenteritis." Clinical Microbiology Reviews 6, no. 3 (1993): 199–210. http://dx.doi.org/10.1128/cmr.6.3.199.

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Norwalk virus infection is the epidemiologic prototype for outbreaks of food-borne and waterborne gastroenteritis. Around the world, Norwalk virus and Norwalk-like viruses appear to be major causes of food-borne and waterborne illness. Assessment of the overall significance of viral agents to the epidemiology of food-borne and waterborne illness is hampered by the lack of surveillance throughout much of the world. In areas where food-borne and waterborne illness surveillance is conducted, outbreaks of viral gastroenteritis are underreported because of the lack of availability of routine labora

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Li, Dan, Leen Baert, and Mieke Uyttendaele. "Inactivation of food-borne viruses using natural biochemical substances." Food Microbiology 35, no. 1 (2013): 1–9. http://dx.doi.org/10.1016/j.fm.2013.02.009.

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Jean, Julie, Doris H. D'Souza, and Lee-Ann Jaykus. "Multiplex Nucleic Acid Sequence-Based Amplification for Simultaneous Detection of Several Enteric Viruses in Model Ready-To-Eat Foods." Applied and Environmental Microbiology 70, no. 11 (2004): 6603–10. http://dx.doi.org/10.1128/aem.70.11.6603-6610.2004.

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ABSTRACT Human enteric viruses are currently recognized as one of the most important causes of food-borne disease. Implication of enteric viruses in food-borne outbreaks can be difficult to confirm due to the inadequacy of the detection methods available. In this study, a nucleic acid sequence-based amplification (NASBA) method was developed in a multiplex format for the specific, simultaneous, and rapid detection of epidemiologically relevant human enteric viruses. Three previously reported primer sets were used in a single reaction for the amplification of RNA target fragments of 474, 371, a

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Brown, James S. "Geographic correlation of multiple sclerosis with tick-borne diseases." Multiple Sclerosis Journal 1, no. 5 (1996): 257–61. http://dx.doi.org/10.1177/135245859600100501.

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An arboviral theory of multiple sclerosis (MS) is presented. Although high MS rates correlate with the distribution of certain populations, high rates also correlate with the distribution of Ixodes genus tick viruses. These ticks and viruses are globally distributed by polar-migrating seabirds which are important food sources for island and coastal communities with high MS. Investigation of tick-borne viruses, especially those found in seabirds, in MS is warranted.

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Radin, Dragoslava. "New trends in food- and waterborne viral outbreaks." Archives of Biological Sciences 66, no. 1 (2014): 1–9. http://dx.doi.org/10.2298/abs1401001r.

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Current trends in food- and waterborne viral diseases have been reviewed. Awareness and surveillance of viral food and waterborne pathogens is generally not sufficient, with emphasis placed on noroviruses, hepatitis A virus, rotaviruses and newly emerging viruses. In addition, previously unknown food-borne pathogens, many of which are zoonotic, are constantly emerging. Food can be contaminated with a virus either at the source via contaminated water, or at the point of service by infected food handlers. Viruses can spread by water, direct person-to-person contact, airborne droplets or vomit, a

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MURAO, Miyoko. "Food-borne Outbreaks of Gastroenteritis Caused by Small Round Structured Viruses." Journal of the Japanese Association for Infectious Diseases 65, no. 9 (1991): 1104–10. http://dx.doi.org/10.11150/kansenshogakuzasshi1970.65.1104.

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Dissertations / Theses on the topic "Food borne viruses"

1

Henshilwood, Kathleen. "The detection of food-borne viruses in bivalve molluscan shellfish." Thesis, University of Surrey, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367689.

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McIntyre, Lynn. "Application and evaluation of bacterial viruses in rapid methodologies for the detection of food-borne pathogens." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ33312.pdf.

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Carter, Kristina Kim. "A Comparison of Centrifugal Forces to Reduce the Inhibitory Effects of Food Matrixes on Reverse Transcriptase Polymerase Chain Reaction for the Detection of Food Borne Viruses." Scholar Commons, 2004. https://scholarcommons.usf.edu/etd/984.

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The CDC estimated that foodborne infections resulted in approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths per year in the United States (Mead, 1999). There are over 200 known diseases caused by viruses, bacteria, parasites, toxins, metals, or prions that can be transmitted through food. Of these illnesses caused by foodborne disease, the CDC estimates that 38.6 million cases are from identifiable pathogens and 30.9 million of these cases are caused by viruses. Hence, approximately 80% of foodborne illnesses of known etiology result from viral transmission (Mead, 19

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Straube, Juliane. "Studien zur Tenazität und Inaktivierung von ECHO-Viren und aviären Influenzaviren in Rohwürsten." Doctoral thesis, Universitätsbibliothek Leipzig, 2009. http://nbn-resolving.de/urn:nbn:de:bsz:15-20091222-070257-9.

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In den vergangenen Jahren wurde ein Anstieg der Anzahl infektiöser Gastroenteritiden beobachtet, welche durch Viren hervorgerufen wurden. In vielen Fällen ließen sich Infektionen auf den Verzehr kontaminierter Lebensmittel zurückführen. In diesem Zusammenhang wurde der Begriff der sogenannten „food borne viruses“ geprägt. Welche Bedeutung Rohwurstprodukten bei der Übertragung humanpathogener Viren zukommt, kann derzeit nur anhand weniger objektiver wissenschaftlicher Fakten eingeschätzt werden. Die vorliegende Arbeit beschäftigte sich mit Studien zu Tenazität und Inaktivierung von Viren in Roh

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Costantini, Veronica P. "Animal enteric viruses: gene expression, epidemiology and their role in shellfish and environmental contamination." The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1186687895.

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Fallahi, Marvast Sara. "Evaluation of Norovirus Persistence on Farm and Agriculturally-relevant Environments." Thesis, Université d'Ottawa / University of Ottawa, 2012. http://hdl.handle.net/10393/20727.

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Human norovirus (NoV) causes gastroenteritis worldwide and has been associated with a number of produce related outbreaks. The design of effective inactivation and prevention procedures requires an understanding of virus survival in environments applicable to the production and processing of fresh produce. To evaluate the extent of NoV risk from farm to fork, the survival of murine norovirus (MNV), a surrogate for human NoV, was studied on stainless steel disks, soil and in bottled water for 42 days and on lettuce for 15 days in the laboratory. Stability experiments were then conducted on farm

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McMenemy, Paul. "A mathematical framework for designing and evaluating control strategies for water- & food-borne pathogens : a norovirus case study." Thesis, University of Stirling, 2017. http://hdl.handle.net/1893/25453.

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Norovirus (NoV) is a significant cause of gastroenteritis globally, and the consumption of oysters is frequently linked to outbreaks. Depuration is the principle means employed to reduce levels of potentially harmful agents or toxins in shellfish. The aim of this thesis is to construct mathematical models which can describe the depuration dynamics of water-borne pathogens, and specifically examine the dynamics of NoV during depuration for a population shellfish. Legislation is currently under consideration within the EU by the Directorate-General for Health and Consumers (DG SANCO) to limit th

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Books on the topic "Food borne viruses"

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Koopmans, Marion P. G., Dean O. Cliver, Albert Bosch, and Michael P. Doyle, eds. Food-Borne Viruses. ASM Press, 2008. http://dx.doi.org/10.1128/9781555815738.

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O, Myŏng-ju. Sikpʻum chung sikchungdok pairŏsŭ kŏmchʻulpŏp yŏnʼgu =: A study on detection method of food-borne virus. Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.

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3

G, Koopmans M. P., Cliver Dean O, and Bosch Albert, eds. Food-borne viruses: Progress and challenges. ASM Press, 2008.

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4

(Editor), Karen Bellenir, and Peter D. Dresser (Editor), eds. Food and Animal Borne Diseases Sourcebook: Basic Information About Diseases That Can Be Spread to Humans Through the Ingestion of Contaminated Food or ... Infected Animals (Health Reference Series). Omnigraphics, 1995.

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5

Karen, Bellenir, and Dresser Peter D, eds. Food and animal borne diseases sourcebook: Basic information about diseases that can be spread to humans through the ingestion of contaminated food or water or by contact with infected animals and insects ... Omnigraphics, 1995.

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6

Lipman, Jeffrey, and Robert J. Boots. Diagnosis, assessment, and management of tetanus, rabies, and botulism. Oxford University Press, 2016. http://dx.doi.org/10.1093/med/9780199600830.003.0245.

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Tetanus, rabies and botulism are all infections characterized by the production of a neurotoxin, and generally do not give rise to a systemic inflammatory response. Typically tetanus result from the infection of wounds by the ubiquitious soil-borne bacteria Clostridium tetanii, botulism is most commonly due to toxin produced in food contaminated with Clostridium botulinum. Rabies usually results from an animal bite infected with the rabies virus of the Lyssavirus group. Neurological involvement by all three infections is characterized by paralysis and autonomic instability with tetanus also be

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Book chapters on the topic "Food borne viruses"

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Cliver, Dean O. "Historic Overview of Food Virology." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch1.

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2

Duizer, Erwin, and Marion Koopmans. "Emerging Food-Borne Viral Diseases." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch5.

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3

Pintó, Rosa M., and Albert Bosch. "Rethinking Virus Detection in Food." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch7.

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4

Havelaar, Arie H., and Saskia A. Rutjes. "Risk Assessment of Viruses in Food: Opportunities and Challenges." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch10.

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5

Widdowson, Marc-Alain, and Jan Vinjé. "Food-Borne Viruses-State of the Art." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch2.

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Aggarwal, Rakesh, and Sita Naik. "Enterically Transmitted Hepatitis." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch3.

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7

O'Brien, Sarah J. "The Challenge of Estimating the Burden of an Underreported Disease." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch4.

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Domingo, Esteban, and Harry Vennema. "Viral Evolution and Its Relevance for Food-Borne Virus Epidemiology." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch6.

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Le Guyader, Françoise S., and Robert L. Atmar. "Binding and Inactivation of Viruses on and in Food, with a Focus on the Role of the Matrix." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch8.

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Jansen, Jaap. "Use of the Codex Risk Analysis Framework To Reduce Risks Associated with Viruses in Food." In Food-Borne Viruses. ASM Press, 2014. http://dx.doi.org/10.1128/9781555815738.ch9.

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Conference papers on the topic "Food borne viruses"

1

Tirado, E., F. Zagmutt, J. Guitian, and A. Mateus. "Assessment of the risk of Hepatitis E virus occurrence in pork carcasses at slaughter in the UK." In Fourth International Symposium on the Epidemiology and Control of Salmonella and Other Food Borne Pathogens in Pork. Iowa State University, Digital Press, 2015. http://dx.doi.org/10.31274/safepork-180809-246.

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