Viruses in Foods

ISBN-13: 9783319808758 / Angielski / Miękka / 2018 / 512 str.

Sagar M. Goyal; Jennifer L. Cannon

Spis treści

1. Food Virology: Advances and Needs

Charles P. Gerba

References

2. Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)

Gail E. Greening, Jennifer L. Cannon

1.0  Introduction

2.0  Hepatitis A virus

2.1  Distribution and transmission

2.2  Taxonomy and morphology

2.3  Growth and biological properties

2.4  Infection and disease

2.5  Foodborne disease

3.0  Hepatitis E virus

3.1  Distribution and transmission

3.2  Taxonomy and morphology

3.3  Growth and biological properties

3.4  Infection and disease

3.5  Foodborne disease

3.6  Zoonotic transmission

4.0  Norovirus 

4.1  Distribution and transmission

4.2  Taxonomy and morphology

4.3  Growth and biological properties

4.4  Infection and disease

4.5  Foodborne disease

4.6  Zoonotic transmission

5.0  Sapovirus

5.1  Distribution and transmission

5.2  Taxonomy and morphology

5.3  Growth and biological properties

5.4  Infection and disease

5.5  Foodborne disease

5.6  Zoonotic transmission

6.0  Rotavirus

6.1  Distribution and transmission

6.2  Taxonomy and morphology

6.3  Growth and biological properties

6.4  Infection and disease

6.5  Foodborne disease

6.6  Zoonotic transmission

7.0  Astrovirus

7.1  Distribution and transmission

7.2  Taxonomy and morphology

7.3  Growth and biological properties

7.4  Infection and disease

7.5  Foodborne disease

8.0  Other viruses with potential for foodborne transmission

8.1  Adenovirus

8.2  Enterovirus

8.3  Aichivirus

8.4  Parvovirus

8.5  Coronavirus

8.6  Torovirus

8.7  Picobirnavirus

8.8  Tick-borne encephalitis virus

8.9  Other foodborne routes of virus transmission

9.0   Summary and conclusions

10.0   References

3. The Molecular Virology of Enteric Viruses

Javier Buesa, Jesús Rodriguez-Díaz

1.0 Caliciviruses: Noroviruses and Sapoviruses

1.1. Structure and Composition 
1.2. Genomes and Proteins
1.3. Molecular Diversity of Noroviruses
1.4. Genetic Classification of Sapoviruses
1.5. Virus Replication
1.6. Virus-Cell Interactions

2.0 Rotaviruses

2.1. Virus Classification

2.2. Structure of the Virion

2.3. The Genome

2.4. Mechanisms of Evolution and Strain Diversity

2.5. Genome Replication

2.6. Cell infection

2.7. The NSP4 Enterotoxin

3.0 Astroviruses

3.1. Structure of the Virion

3.2. Genome and Proteins

4.0 Enteroviruses

4.1. Polioviruses

4.2. Kobuviruses

5.0 Hepatitis A Virus

5.1. The Genome

5.2. Proteins

5.3. Virus Replication

6.0 Hepatitis E Virus<

6.1. The Genome

6.2. Genetic Variants

6.3. Proteins

6.4. Replication

7.0 Enteric Adenovirus

8.0 Summary

9.0 References

4. Epidemiology of Food-borne Viruses

Aron J. Hall

1.0  Introduction

2.0  Disease Burden

2.1  Challenges and Methods to Estimating Burden

2.2  Burden in the United States

2.3  Global Burden

3.0  Outbreak Surveillance

3.1  Outbreak Detection Methods

3.2  Public Health Investigation

3.3  National Surveillance Systems

3.4  Descriptive Epidemiology

4.0  Summary and Conclusions

5.0  References

5. Epidemiology of Viral Foodborne Outbreaks: Role of Food Handlers, Irrigation Water, and Surfaces

Craig Hedberg

1.0 Introduction

2.0 Outbreak detection, investigation, and surveillance

3.0 Role of food handlers

4.0 Role of irrigation water

5.0 Role of surface contamination

6.0 Summary and conclusions7.0 References

6. Case Studies and Outbreaks – Fresh Produce

Efstathia Papafragkou, Kaoru Hida and Center for Food Safety and Applied Nutrition

1.0.  Introduction

2.0.  Case studies and outbreaks

2.1  Norovirus outbreaks

2.2  Hepatitis A virus outbreaks

3.0.  Summary and conclusions

4.0.  References

7. Shellfish-Associated Enteric Virus Illness: Virus Localization, Disease Outbreaks and Prevention

Gary P. Richards

1.0.  Introduction

2.0.  Virus localization within shellfish

3.0.  Case studies

3.1.  Hepatitis A virus

3.2.  Noroviruses

3.3.  Hepatitis E virus

4.0.  Disease prevention

4.1.  Routine monitoring and regulations

4.2.  Enhanced monitoring and enforcement

4.3.  Improved sewage treatment 

4.4.  Analytical techniques

4.5.  Processing strategies

4.6.  Disease reporting and epidemiological follow-up

4.7.  Hygienic practices

5.0.  Summary 

6.0.  References

8. Outbreaks and case studies – Community and Food Handlers

Qing Wang, Sarah Markland, and Kalmia E. Kniel

1.0 Introduction

2.0 Human norovirus

2.1 Case study 1

2.2 Case study 2

2.3 Case study 3

2.4 Prevention and control

3.0 Rotavirus

3.1 Case study 1

3.2 Case study 2

3.3 Case study 3

3.4 Prevention and control

4.0 Hepatitis A Virus

4.1 Case study 1

4.2 Prevention and control

5.0 Aichivirus

6.0 Hepatitis E Virus

6.1 Case study 1

6.2 Case study 2

6.3 Prevention and control

7.0 Summary

8.0 References

9. Methods for Virus Recovery from Foods

Sagar M. Goyal and Hamada A. Aboubakr

1.0 INTRODUCTION

2.0 FOOD SAMPLING FOR VIRUS DETECTION

3.0 STRATEGIES FOR RECOVERY OF VIRUSES FROM FOODS

3.1 The approach of viral particle recovery

3.1.1 Elution of viral particles from food matrices

< 3.1.2 Clarification of the virus eluate

3.1.3 Concentration step

3.1.4 Secondary concentration step

3.2 The approach of direct recovery of viral RNA from food

4.0 QUALITY ASSURANCE OF VIRUS RECOVERY METHODS FROM FOOD

5.0 CONCLUSIONS6.0 REFERENCES

 

10. Methods for Virus Recovery in Water

Kristen E. Gibson and Mark A. Borchardt

1.0  Introduction

2.0  Virus recovery methods

2.1  VIRADEL 

2.2  Hollow Fiber Ultrafiltration 

2.3  Secondary Concentration

2.4  Method Selection: What is important?

3.0  Advantages of virus sampling

5.0  Summary and conclusions

6.0  References

11. Molecular Detection Methods of Foodborne Viruses

Preeti Chhabra & Jan Vinjé

1.0 Introduction

2.0 Non-amplification methods

2.1 Probe hybridization 

2.1.1 Biosensors

2.1.2 Nucleic acid aptamers

2.1.3 Carbohydrates (Histo-blood group antigens)

2.1.4 Quantum dots

2.1.5 Microarray

3.0 Target-specific amplification methods

3.1 Conventional polymerase chain reaction (PCR): RT-PCR, nested PCR, multiplex PCR

3.1.1 Post amplification analysis and interpretation of results of conventional PCRs

3.2 Real-time PCR

3.3. Controls: process controls and amplification controls

3.3.1 Process controls

3.3.2 Amplification controls

3.3.3 Interpretation of PCR and qPCR results based on control results

3.4 Application of conventional and real-time PCRs in detection of viruses in food matrix

3.5 Isothermal amplification methods

3.5.1 Nucleic acid sequence-based amplification (NASBA)

3.5.1.1 Molecular Beacon in NASBA

3.5.2 Loop mediated isothermal amplification (LAMP)

4.0 Conclusions

5.0 References

12. Methods for Estimating Virus Infectivity

Doris H. D’Souza

1.0 Introduction

2.0 RT-PCR for infectious virus detection

2.1 Enzymatic pretreatments for detection of damaged capsid/loss of infectivity

2.2 Labelling with biotin hydrazide for detection of oxidatively damaged viral capsids

2.3 Pretreatment with intercalating dyes followed by molecular assays for  infectivity determination

2.4 Porcine gastric mucin (PGM) as a method for selective binding of intact viral capsids

2.5 Other binding-based infectivity assays

2.6 Cell-culture combinations with molecular based detection (RT-PCR)

3.0 Use of cultivable surrogates for the determination of human norovirus (HuNoV) infectivity

3.1 Feline calicivirus as a cultivable HuNoV surrogate to determine infectivity

3.2   Murine norovirus as a cultivable surrogate for HuNoV 

3.3 Tulane virus as a cultivable surrogate to determine HuNoV infectivity

3.4 Porcine sapovirus as a cultivable HuNoV surrogate to determine infectivity

3.5 Virus-Like particles as surrogates

4.0 Animal models and human feeding studies 

4.1 Animal models

4.2 Feeding studies/Human challenge studies

5.0 Summary and conclusions

6.0 References

13. Survival of Enteric Viruses in the Environment and Food

G. Sánchez, A. Bosch

1.0 Introduction

2.0 Methods to study virus persistence in food and the environment

3.0 Virus persistence in the environment

3.1 Virus persistence in environmental waters 

3.2 Virus persistence in soil

3.3 Virus persistence in aerosols

3.4 Virus persistence on fomites

3.5 Virus persistence on hands

4.0 Stability of enteric viruses in food products

4.1 Stability of enteric viruses on chilled products 

4.2 Stability of enteric viruses under frozen storage 

4.3 Effects of relative humidity on enteric virus persistence

4.4 Stability of enteric viruses on dried food products

4.5 Stability of enteric viruses under modified atmosphere packaging

4.6 Effects of acidification on enteric virus survival

5.0 Conclusions

6.0 References

14. Using Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses

Syed A. Sattar, Sabah Bidawid

1.0  Introduction

2.0 Basic considerations

3.0 Test methodologies to determine virucidal activity

4.0 Factors in testing virucidal activity

4.1 Test viruses