Virus Genome Quantification Does not Predict Norovirus Infectivity After Application of Food Inactivation Processing Technologies

Food and Environmental Virology

Volumn 3, Issue 3-4, 2011, Pages 141-146

  Diez Valcarce, Marta ^a   Kovač, Katarina ^a,b   Raspor, Peter ^b   Rodríguez Lázaro, David ^a   Hernández, Marta ^a  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Enzymatic treatment; Inactivation technologies; Norovirus; RT real time PCR; Viral infectivity

Indexed keywords

ARTICLE; FOOD PROCESSING; HEAT TREATMENT; HYDROSTATIC PRESSURE; NONHUMAN; NOROVIRUS; OUTCOME ASSESSMENT; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; RNA EXTRACTION; ULTRAVIOLET IRRADIATION; VIRUS GENOME; VIRUS INACTIVATION; VIRUS INFECTIVITY; VIRUS PARTICLE;

MIRIDAE; NOROVIRUS;

EID: 81355123096     PISSN: 18670334     EISSN: 18670342     Source Type: Journal    
DOI: 10.1007/s12560-011-9070-9     Document Type: Article

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