High pressure-induced inactivation of Qβ coliphage and c2 phage in oysters and in culture media

International Journal of Food Microbiology

Volumn 106, Issue 2, 2006, Pages 105-110

  Smiddy, Mary ^a   Kelly, Alan L ^a   Patterson, Margaret F ^b,c   Hill, Colin ^a,d  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^c QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

c2 phage; High pressure; Oysters; Q coliphage

Indexed keywords

ARTICLE; BACTERIOPHAGE; COLIPHAGE; CULTURE MEDIUM; FOOD CONTROL; HOST PARASITE INTERACTION; MICROBIAL ACTIVITY; NONHUMAN; OYSTER; PRESSURE; VIRUS CULTURE; VIRUS DETECTION; VIRUS INACTIVATION;

ALLOLEVIVIRUS; ANIMALS; BACTERIOPHAGES; CONSUMER PRODUCT SAFETY; CULTURE MEDIA; FOOD MICROBIOLOGY; HUMANS; OSTREIDAE; PRESSURE; SHELLFISH; TEMPERATURE; TIME FACTORS; WATER MICROBIOLOGY;

OSTREIDAE;

EID: 31044438350     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.05.015     Document Type: Article

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