Inactivation of human and murine norovirus by high-pressure processing

Foodborne Pathogens and Disease

Volumn 8, Issue 2, 2011, Pages 249-253

  Sánchez, Gloria ^a   Aznar, Rosa ^a,b   Martínez, Antonio ^a   Rodrigo, Dolores ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM CHLORIDE; TISSUE CULTURE MEDIUM; VIRUS RNA;

ARTICLE; CULTURE MEDIUM; HUMAN; HYDROSTATIC PRESSURE; HYPERBARISM; MURINE NOROVIRUS; NONHUMAN; NOROVIRUS; PRIORITY JOURNAL; REAL TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; TEMPERATURE; TISSUE CULTURE; VIRUS CULTURE; VIRUS GENOME; VIRUS INACTIVATION; VIRUS INFECTIVITY; VIRUS RESISTANCE; VIRUS SURVIVAL; VIRUS TITRATION;

ANIMALS; CALCIUM CHLORIDE; CALICIVIRIDAE INFECTIONS; CELL LINE, TRANSFORMED; FOOD HANDLING; FOOD MICROBIOLOGY; FOODBORNE DISEASES; HUMANS; HYDROSTATIC PRESSURE; MICE; MICROBIAL VIABILITY; NOROVIRUS; PRESSURE; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; RNA, VIRAL; TEMPERATURE; VIRUS INACTIVATION;

MURINE NOROVIRUS; NOROVIRUS;

EID: 79551612295     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2010.0667     Document Type: Article

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