Enteric pathogenic viruses are a major challenge in public health, as they represent a major concern with a severe global impact to the economy, commerce, and health systems. Consequently, their active monitoring can allow preventive surveillance and the discovery of new viruses, exemplifying an important epidemiological and health control tool. In an unprecedented way, this book addresses the general characteristics of enteric viruses and their environmental transmission, with a particular emphasis on their structures, stability, routes of transmission and the use of bioindicators for epidemiological monitoring and control. In addition, this book will also address the recent developments for viral concentration and detection in environmental and food samples and the challenges for the control of environmental and food viruses to reduce microbiological risk for final consumers.

This is the first book to focus entirely on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods. Although methods for bacterial detection in food are available, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This book addresses these issues along with strategies for the prevention and control of viral contamination of food.

Food-borne viruses are recognized as a major health concern, but their distribution, definition, and impact are poorly understood. The volume Food-Borne Viruses goes a long way in correcting that problem. Written by leading scientists in the field, it brings together the latest knowledge on these viral strains, their detection and control, and associated challenges.

Environmental Nutrition: Connecting Health and Nutrition with Environmentally Sustainable Diets explores the connection between diet, environmental sustainability and human health. Current food systems are a major contributor to our most pressing health and environmental issues, including climate change, water scarcity, food insecurity and chronic diseases. This book not only seeks to increase our understanding of the interrelatedness of these major global issues, but also aids in the creation of new solutions. Sections discuss the diet, the health and environment trilemma, food systems and their trends, environmental nutrition as an all-encompassing discipline, and the environmental nutrition model.

Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease.Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses.Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. - Explores methods of detection, surveilance and risk assessment of viruses in food and water - Considers virus transmission routes and control of food and water contamination - Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development

Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and severity of disease. Contamination of foods by enteric viruses, such as human norovirus and hepatitis A and E viruses, is a major concern to public health and food safety. Food Virology is a burgeoning field of emphasis for scientific research. Many developments in foodborne virus detection, prevention and control have been made in recent years and are the basis of this publication. This second edition of Viruses in Foods provides an up-to-date description of foodborne viruses of public health importance, including their epidemiology and methods for detection, prevention and control. It uniquely includes case reports of past outbreaks with implications for better control of future outbreaks, a section that can be considered a handbook for foodborne virus detection, and updated and expanded information on virus prevention and control, with chapters on natural virucidal compounds in foods and risk assessment of foodborne viruses.

Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.

The study of viruses is known as virology. It focuses on the structure, evolution and behavior of viruses. Studying them is vital, as they cause various infectious diseases like dengue, yellow fever, smallpox, etc. The classification of viruses is done on the basis of the host that they infect, like fungal viruses, bacteriophages, animal viruses, etc. This book attempts to assist those with a goal of delving into the field of virology. Coherent flow of topics, student-friendly language and extensive use of examples make this textbook an invaluable source of knowledge.

The second edition of Microbiology of Waterborne Diseases describes the diseases associated with water, their causative agents and the ways in which they gain access to water systems. The book is divided into sections covering bacteria, protozoa, and viruses. Other sections detail methods for detecting and identifying waterborne microorganisms, and the ways in which they are removed from water, including chlorine, ozone, and ultraviolet disinfection. The second edition of this handbook has been updated with information on biofilms and antimicrobial resistance. The impact of global warming and climate change phenomena on waterborne illnesses are also discussed. This book serves as an indispensable reference for public health microbiologists, water utility scientists, research water pollution microbiologists environmental health officers, consultants in communicable disease control and microbial water pollution students. Focuses on the microorganisms of most significance to public health, including E. coli, cryptosporidium, and enterovirus Highlights the basic microbiology, clinical features, survival in the environment, and gives a risk assessment for each pathogen Contains new material on antimicrobial resistance and biofilms Covers drinking water and both marine and freshwater recreational bathing waters

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry. - Addresses all levels of the food chain - Provides solutions for the food industry to estimate and reduce environmental impact - Assists members of the food industry in optimizing their current performance and reducing their environmental footprint