Resistance of hepatitis A virus in mussels subjected to different domestic cookings

International Journal of Food Microbiology

Volumn 105, Issue 2, 2005, Pages 139-144

  Croci, Luciana ^a   De Medici, Dario ^a   Di Pasquale, Simona ^a   Toti, Laura ^a  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

Author keywords

HAV; Mussels; Thermal inactivation

Indexed keywords

ARTICLE; CELL CULTURE; COOKING; HEPATITIS A; HEPATITIS A VIRUS; MUSSEL; NONHUMAN; REAL TIME POLYMERASE CHAIN REACTION; SAMPLE; TEMPERATURE SENSITIVITY; VIRUS INFECTION; VIRUS RESISTANCE; WASTE MANAGEMENT;

ANIMALS; BIVALVIA; CONSUMER PRODUCT SAFETY; COOKERY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HEAT; HEPATITIS A; HEPATITIS A VIRUS; HUMANS; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; SHELLFISH; TIME FACTORS;

HEPATITIS A VIRUS; LYCOPERSICON ESCULENTUM;

EID: 27744563962     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.04.008     Document Type: Article

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