Inactivation of a human norovirus surrogate by high-pressure processing: Effectiveness, mechanism, and potential application in the fresh produce industry

Applied and Environmental Microbiology

Volumn 77, Issue 5, 2011, Pages 1862-1871

  Lou, Fangfei ^a   Neetoo, Hudaa ^b   Chen, Haiqiang ^b   Li, Jianrong ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b UNIVERSITY OF DELAWARE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIC PH; AQUEOUS MEDIUM; CAPSID PROTEINS; FOOD MATRIXES; FOOD QUALITY; FRESH PRODUCE; FROZEN STORAGE; GENOMIC RNA; NEUTRAL PH; POSTHARVEST; POTENTIAL APPLICATIONS; PRESSURE LEVEL; PRIMARY MECHANISM; RELATED PRODUCTS; SENSORIAL QUALITIES; VARIABLE EFFECTS; VIRAL CAPSIDS; VIRUS INACTIVATION;

FOOD STORAGE; RNA; VIRUSES;

PRESSURE EFFECTS;

FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FRUIT; HIGH PRESSURE; PH; PRESSURE EFFECT; PROTEIN; RISK ASSESSMENT; SURVIVAL; VIRUS;

ARTICLE; DISINFECTION; FOOD CONTROL; FOOD INDUSTRY; HUMAN; HYDROSTATIC PRESSURE; METHODOLOGY; MICROBIAL VIABILITY; NOROVIRUS; PH; PHYSIOLOGY; TEMPERATURE; VIRUS CULTURE;

DISINFECTION; FOOD INDUSTRY; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; NOROVIRUS; PLAQUE ASSAY; TEMPERATURE;

MIRIDAE; MURINE NOROVIRUS; NOROVIRUS;

EID: 79953168793     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01918-10     Document Type: Article

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