Inactivation of transmissible spongiform encephalopathy agents in food products by ultra high pressure-temperature treatment

Biochimica et Biophysica Acta - Proteins and Proteomics

Volumn 1764, Issue 3, 2006, Pages 558-562

  Cardone, Franco ^a   Brown, Paul ^b   Meyer, Richard ^b   Pocchiari, Maurizio ^a  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

^b NONE   (United States)

Author keywords

Food safety; High pressure temperature treatment; Inactivation method; Prion disease; Prion protein; Transmissible spongiform encephalopathy

Indexed keywords

ALKALI; BLEACHING AGENT; PRION PROTEIN;

ALKALINIZATION; ARTICLE; AUTOCLAVE; BOVINE SPONGIFORM ENCEPHALOPATHY; BRAIN INFECTION; BRAIN TISSUE; DISEASE TRANSMISSION; EXPOSURE; FEASIBILITY STUDY; FOOD CHAIN; FOOD CONTAMINATION; FOOD PROCESSING; FOOD QUALITY; HEALTH; HEAT TREATMENT; HYPERBARISM; INFECTION; LETHAL DOSE; MEAT; NERVOUS SYSTEM; NONHUMAN; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PATHOGENICITY; PRION DISEASE; PRIORITY JOURNAL; RISK FACTOR; RISK REDUCTION; SCRAPIE; SPIKE;

ANIMALS; BRAIN CHEMISTRY; CATTLE; CRICETINAE; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; MEAT PRODUCTS; MICE; PRESSURE; PRION DISEASES; PRIONS; TEMPERATURE;

BOS TAURUS;

EID: 33646016587     PISSN: 15709639     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bbapap.2006.01.022     Document Type: Article

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