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商品描述
Enables readers to develop a practical understanding of food virology and its challenges
Introduction to Food Virology presents a clear overview of the main principles and features of the field and provides information on many major foodborne viruses. Each virus is outlined with simple descriptions of its structure, morphology, and genomic identity, with information on how it is transmitted, what disease symptoms it can cause, and methods for detection and control.
Written by a team of highly qualified international authors, Introduction to Food Virology includes information on:
- Potential emergence of new viral threats, highlighting the ongoing importance of food virology
- Enteric viruses, which have been known to cause occasional foodborne outbreaks, and viruses which may have the potential to become foodborne
- Duration of virus persistence in various foods and on various preparation surfaces
- How foodborne viruses may be eliminated or prevented from entering the food chain, with discussion of ongoing challenges
- International standards, with recommendations on how to optimally interpret the results of the current standard method
Free of excessive technical detail and written for both specialists and non-specialists alike, Introduction to Food Virology is a valuable resource for food safety managers, regulators, students, food service personnel, and others involved or interested in the microbial safety of the food supply chain and its impact on public health.
商品描述(中文翻譯)
使讀者能夠實際理解食品病毒學及其挑戰
食品病毒學導論 提供了該領域主要原則和特徵的清晰概述，並提供了許多主要食源性病毒的信息。每種病毒都以簡單的描述概述其結構、形態和基因組特徵，並提供有關其傳播方式、可能引起的疾病症狀以及檢測和控制方法的信息。
本書由一組高素質的國際作者撰寫，食品病毒學導論 包含以下信息：
- 新病毒威脅的潛在出現，突顯食品病毒學持續重要性
- 腸道病毒，已知會偶爾引起食源性疫情的病毒，以及可能有潛力成為食源性的病毒
- 病毒在各種食品和各種準備表面上的持續時間
- 如何消除或防止食源性病毒進入食品鏈，並討論持續面臨的挑戰
- 國際標準，並提供如何最佳解釋當前標準方法結果的建議
本書不包含過多的技術細節，適合專家和非專家閱讀，食品病毒學導論 是食品安全管理者、監管機構、學生、食品服務人員及其他參與或關心食品供應鏈微生物安全及其對公共健康影響的人的寶貴資源。
作者簡介
NIGEL COOK, Jorvik Food and Environmental Virology Ltd., York, UK. He has researched foodborne viruses - their transmission, detection, and control - for over 30 years. He has participated in several international expert committees, and standardisation activities, and holds a Guest Professorship at KU Leuven university, Belgium.
DAVID RODRÍGUEZ-LÁZARO, Full Professor of Microbiology, Head of the Microbiology Division and Director of the Research Centre for Emerging Pathogens and Public Health at the University of Burgos (Spain), with more than 25 years of experience in the establishment of reliable strategies for detection and control of important food-borne pathogens from environmental sources and various types of foodstuffs.
ARTUR RZEŻUTKA, is a senior scientist at the Department of Microbiology of Food and Feed of the National Veterinary Research Institute in Pulawy, Poland. He is registered specialist in food hygiene with a broad experience in applied research in the field of foodborne and zoonotic virus detection, veterinary virology and parasitology.
MARTIN D'AGOSTINO, Director, ViroSafety LTD, Stratford-upon-Avon, UK. Dr Martin D'Agostino is an independent consultant, with over 30 years' experience in the detection, transmission and control of foodborne viruses. He provides specialist training and consultancy to industry, government and academia, and has contributed to major research, guidance and standards supporting food safety worldwide.
作者簡介(中文翻譯)
NIGEL COOK, 英國約克的 Jorvik Food and Environmental Virology Ltd. 他在食源性病毒的傳播、檢測和控制方面研究了超過 30 年。他參與了幾個國際專家委員會和標準化活動，並在比利時的 KU Leuven 大學擔任客座教授。
DAVID RODRÍGUEZ-LÁZARO, 西班牙布爾戈斯大學微生物學全職教授、微生物學部門負責人及新興病原體與公共衛生研究中心主任，擁有超過 25 年的經驗，致力於建立可靠的檢測和控制重要食源性病原體的策略，這些病原體來自環境來源和各類食品。
ARTUR RZEŻUTKA, 是波蘭普瓦維國家獸醫研究所食品與飼料微生物學部的高級科學家。他是食品衛生的註冊專家，在食源性和人畜共通病毒檢測、獸醫病毒學和寄生蟲學的應用研究方面擁有廣泛的經驗。
MARTIN D'AGOSTINO, 英國斯特拉特福德的 ViroSafety LTD 總監。馬丁·達戈斯蒂諾博士是一位獨立顧問，擁有超過 30 年的食源性病毒檢測、傳播和控制經驗。他為行業、政府和學術界提供專業培訓和諮詢，並為支持全球食品安全的重大研究、指導和標準做出了貢獻。
