Comparison of reduction in foodborne viral surrogates by high pressure homogenization

Journal of Food Protection

Volumn 74, Issue 11, 2011, Pages 1840-1846

  D'Souza, Doris H ^a   Su, Xiaowei ^a   Harte, Federico ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL COUNT; CALICIVIRUS INFECTION; COMPARATIVE STUDY; EPIDEMIC; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GASTROENTERITIS; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYDROSTATIC PRESSURE; METHODOLOGY; NOROVIRUS; PRODUCT SAFETY; TEMPERATURE; VIRUS INACTIVATION;

CALICIVIRIDAE INFECTIONS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISEASE OUTBREAKS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GASTROENTERITIS; HUMANS; HYDROSTATIC PRESSURE; NOROVIRUS; TEMPERATURE; VIRUS INACTIVATION;

FELINE CALICIVIRUS; MURINE NOROVIRUS 1;

EID: 80655123544     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-217     Document Type: Article

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