In vitro influence of d/l-lactic acid, sodium chloride and sodium nitrite on the infectivity of feline calicivirus and of ECHO virus as potential surrogates for foodborne viruses

International Journal of Food Microbiology

Volumn 151, Issue 1, 2011, Pages 93-97

  Straube, J ^a   Albert, T ^a   Manteufel, J ^a   Heinze, J ^a   Fehlhaber, K ^a   Truyen, U ^a  

^a UNIVERSITY OF LEIPZIG   (Germany)

Author keywords

D l lactic acid; Food preservation; Foodborne viruses; Sodium chloride; Sodium nitrite; Virus inactivation

Indexed keywords

LACTIC ACID; SODIUM CHLORIDE; SODIUM NITRITE;

ACIDIFICATION; ARTICLE; CONTROLLED STUDY; ECHO VIRUS; FREEZING; IN VITRO STUDY; LOW TEMPERATURE; NONHUMAN; TEMPERATURE DEPENDENCE; VESIVIRUS; VIRUS INACTIVATION; VIRUS INFECTIVITY; VIRUS LOAD;

ANTIVIRAL AGENTS; CALICIVIRUS, FELINE; ENTEROVIRUS; FOOD CONTAMINATION; FOOD HANDLING; LACTIC ACID; SODIUM CHLORIDE; SODIUM NITRITE; TEMPERATURE;

ECHOVIRUS; ENTEROVIRUS; FELINE CALICIVIRUS;

EID: 80053444891     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.08.010     Document Type: Article

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