Comparison of chlorine and peroxyacetic-based disinfectant to inactivate Feline calicivirus, Murine norovirus and Hepatitis A virus on lettuce

International Journal of Food Microbiology

Volumn 151, Issue 1, 2011, Pages 98-104

  Fraisse, Audrey ^a   Temmam, Sarah ^b   Deboosere, Nathalie ^c   Guillier, Laurent ^a   Delobel, Alexandre ^c   Maris, Pierre ^d   Vialette, Michèle ^c   Morin, Thierry ^b   Perelle, Sylvie ^a  

^a French Agency for Food   (France)

^b ADRIA Normandie   (France)

^c INSTITUT PASTEUR DE LILLE   (France)

^d FRENCH AGENCY FOR FOOD   (France)

Author keywords

Feline calicivirus; Hepatitis A virus; Lettuce; Murine norovirus; Sanitization

Indexed keywords

CHLORINE; PERACETIC ACID; VIRUS RNA;

ARTICLE; CONTROLLED STUDY; DISINFECTION; FOOD WASHING; HEPATITIS A VIRUS; LETTUCE; NONHUMAN; NOROVIRUS; NUCLEOTIDE SEQUENCE; PARTICLE SIZE; PLANT LEAF; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; SURFACE PROPERTY; ULTRASOUND; VESIVIRUS; VIRUS CULTURE; VIRUS DETECTION; VIRUS GENOME; VIRUS INACTIVATION; VIRUS LOAD; VIRUS SURVIVAL;

ANIMALS; CALICIVIRUS, FELINE; CELL LINE; CHLORINE; DISINFECTANTS; DISINFECTION; FOOD HANDLING; HEPATITIS A VIRUS; LETTUCE; NOROVIRUS; PERACETIC ACID; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; RNA, VIRAL; VIRUS INACTIVATION;

BACTERIA (MICROORGANISMS); FELINE CALICIVIRUS; HEPATITIS A VIRUS; LACTUCA; MURINE NOROVIRUS; NOROVIRUS;

EID: 80053458621     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.08.011     Document Type: Article

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