Course
Resources :
Viruses
in Foods.
Goyal, S.G. (ed.) (2006). Springer Science + Business Media, LLC. Food and
Environmental Virology, Springer, ISSN: 1867-0334. Editor-in-Chief:
Nigel Cook
Manual of
Environmental Microbiology (2002) Editors: Christon J. Hurst, Ronald L.
Crawford, Guy R. Knudsen, Michael J. McInerney, Linda D. Stetzenbach, ASM
Press.
Course
Description
Introduction
to Food and Environmental Virology, Molecular Virology of Human and Animal
Viruses in Food, Viruses with Potential for Food-borne Transmission,
Conventional and Molecular Methods of Virus Detection in Foods, Survival
and Transport of Enteric Viruses in the Environment, Bacteriophages in
Food Virology, Epidemiology of Viral Food-borne Outbreaks, Prevention and
Control Strategies Against Food-borne Viruses.
Course
Objective
To
teach Food and Environmental Virology with the molecular biological
properties of related viruses.
To
give information on isolation and identification of viruses from foods and
environment.
To give
information on the importance of food and environmental virology on human
health, food industry and epidemiology and possible prevention and control
strategies to be employed against these viruses.
Lecture
Topics:
Introduction
to Food and Environmental Virology: Past, Present and Future
Molecular
Virology of Human and Animal Viruses in Food
Hepatitis
A Virus
Hepatitis
E Virus
Norovirus
and Sapovirus
Rotavirus
Astrovirus
Adenovirus
Enteroviruses
Other
Viruses with Potential for Food-borne Transmission
Conventional
and Molecular Methods of Virus Detection in Foods
Survival
and Transport of Enteric Viruses in the Environment
Bacterial
Indicators of Viruses
Bacteriophages
in Food Virology
Epidemiology
of Viral Food-borne Outbreaks
Environmental
Virology
Prevention
and Control Strategies Against Food-borne Viruses
Journals
containing food and environmental virology articles:
Grading
Written
first midterm exam 20%
Written
second midterm exam 20%
Project
work and presentation 30%
Final exam
30%