A predictive microbiology approach for thermal inactivation of Hepatitis A virus in acidified berries

Food Microbiology

Volumn 27, Issue 7, 2010, Pages 962-967

  Deboosere, Nathalie ^a   Pinon, Anthony ^a   Delobel, Alexandre ^a   Temmam, Sarah ^b   Morin, Thierry ^b   Merle, Ghislaine ^c   Blaise Boisseau, Sandra ^c   Perelle, Sylvie ^c   Vialette, Michèle ^a  

^a INSTITUT PASTEUR DE LILLE   (France)

^b ADRIA Normandie   (France)

^c Healthy Pigs Production and Experimentation Section   (France)

Author keywords

Hepatitis A virus; PH; Predictive model; Red berries; Thermal inactivation

Indexed keywords

SUCROSE;

ARTICLE; BIOLOGICAL MODEL; FOOD CONTAMINATION; FOOD CONTROL; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; HEPATITIS A VIRUS; KINETICS; MICROBIOLOGY; PH; PREDICTIVE VALUE;

FOOD CONTAMINATION; FOOD MICROBIOLOGY; FRUIT; HEPATITIS A VIRUS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, BIOLOGICAL; PREDICTIVE VALUE OF TESTS; SUCROSE;

HEPATITIS A VIRUS; RUBUS GLAUCUS;

EID: 77955281343     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.018     Document Type: Article

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