Thermal inactivation of poliovirus type 1 in water, milk and yoghurt

International Journal of Food Microbiology

Volumn 74, Issue 1-2, 2002, Pages 73-78

  Strazynski, Marco ^a   Krämer, Johannes ^a   Becker, Barbara ^b  

^a UNIVERSITY OF BONN   (Germany)

^b SGS NATEC Institute   (Germany)

Author keywords

Cell culture; Heat treatment; Milk; Poliovirus; Yoghurt

Indexed keywords

WATER; YOGHURT;

ANIMAL CELL; ARTICLE; CELL CULTURE; CONTROLLED STUDY; FERMENTATION; FOOD CONTROL; FOOD STORAGE; FREEZING; HEAT TREATMENT; HIGH TEMPERATURE PROCEDURES; HUMIDITY; LOW TEMPERATURE PROCEDURES; MILK; NONHUMAN; PASTEURIZATION; POLIOMYELITIS VIRUS 1; VIRUS CULTURE; VIRUS INACTIVATION; VIRUS STRAIN; VIRUS TITRATION;

ANIMALS; FERMENTATION; FOOD HANDLING; FREEZING; HEAT; MILK; POLIOVIRUS; TIME FACTORS; WATER MICROBIOLOGY; YOGURT;

HUMAN POLIOVIRUS 1; POLIOVIRUS;

EID: 0037170780     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00708-5     Document Type: Article

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