Microassay for measuring thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meat

International Journal of Food Microbiology

Volumn 108, Issue 2, 2006, Pages 268-271

  Swayne, David E ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Avian influenza; Chicken; H5N1; Meat; Thermal inactivation

Indexed keywords

ACCURACY; ARTICLE; AVIAN INFLUENZA; AVIAN INFLUENZA VIRUS; CHICKEN; FOOD COLOR; HEATING; HIGH TEMPERATURE; INFLUENZA VIRUS; KOREA; MEAT; NONHUMAN; THERMAL ANALYSIS; UNITED STATES; VIRUS CONCENTRATION; VIRUS INACTIVATION; VIRUS INFECTION; VIRUS ISOLATION; VIRUS STRAIN; VIRUS TITRATION; VIRUS VIRULENCE;

ADMINISTRATION, INTRANASAL; ANIMALS; CHICKENS; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; HEAT; HUMANS; INFLUENZA A VIRUS, H5N1 SUBTYPE; INFLUENZA IN BIRDS; MEAT; SPECIFIC PATHOGEN-FREE ORGANISMS; VIRULENCE;

AVES; AVIAN INFLUENZA VIRUS; GALLUS GALLUS; ORTHOMYXOVIRIDAE;

EID: 33645881655     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.08.032     Document Type: Article

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