Low pathogenic avian influenza viruses (H3N8, H5N6): In vitro influence of D,L-lactic acid and sodium chloride on infectivity and virus persistence in short fermented raw poultry sausage

Food and Environmental Virology

Volumn 2, Issue 2, 2010, Pages 74-82

  Straube, Juliane ^a   Manteufel, Jill ^a   Heinze, Janin ^a   Fehlhaber, Karsten ^a   Truyen, Uwe ^a   Albert, Thiemo ^a  

^a UNIVERSITY OF LEIPZIG   (Germany)

Author keywords

Avian influenza virus; Food safety; Persistence; Poultry; Short fermented raw sausage

Indexed keywords

LACTIC ACID; SODIUM CHLORIDE;

ARTICLE; AVIAN INFLUENZA VIRUS; FOOD STORAGE; FREEZING; IN VITRO STUDY; INFLUENZA VIRUS A H3N8; INFLUENZA VIRUS A H5N6; MEAT; NONHUMAN; PH; PRIORITY JOURNAL; SURVIVAL TIME; TEMPERATURE DEPENDENCE; TIME; VIRUS INACTIVATION; VIRUS INFECTIVITY; VIRUS PARTICLE; VIRUS STRAIN; VIRUS VIRULENCE; ZYGOTE;

AVES; AVIAN INFLUENZA VIRUS;

EID: 77953916864     PISSN: 18670334     EISSN: 18670342     Source Type: Journal    
DOI: 10.1007/s12560-010-9030-9     Document Type: Article

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