Influence of pH, salt, and temperature on pressure inactivation of hepatitis A virus

International Journal of Food Microbiology

Volumn 130, Issue 1, 2009, Pages 61-64

  Kingsley, David H ^a   Chen, Haiqiang ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF DELAWARE   (United States)

Author keywords

Hepatitis A virus; High pressure processing; Inactivation of viruses; Oysters; pH; Salt

Indexed keywords

ANIMALS; FOOD MICROBIOLOGY; HEPATITIS A VIRUS; HYDROGEN-ION CONCENTRATION; OSTREIDAE; PRESSURE; SODIUM CHLORIDE; TEMPERATURE;

HEPATITIS A VIRUS; OSTREIDAE;

EID: 59949105083     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.004     Document Type: Article

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