Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water

International Journal of Food Microbiology

Volumn 152, Issue 1-2, 2012, Pages 35-39

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

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

^b UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

Foodborne viruses; HHP; Inactivation; Norovirus; Real time PCR

Indexed keywords

MINERAL WATER;

ARTICLE; CORRELATION ANALYSIS; FOOD CONTAMINATION; GENOMIC INSTABILITY; HYDROSTATIC PRESSURE; INFECTION RISK; NONHUMAN; NOROVIRUS; NOROVIRUS INFECTION; REAL TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STRAWBERRY; VIRUS GENOME; VIRUS INACTIVATION; VIRUS INFECTIVITY; VIRUS TRANSMISSION; WATER CONTAMINATION; ANIMAL; FOOD CONTROL; FRAGARIA; GENETICS; HUMAN; METHODOLOGY; MOUSE; PATHOGENICITY; VIROLOGY;

FRAGARIA X ANANASSA; MURINE NOROVIRUS; NOROVIRUS;

ANIMALS; FOOD MICROBIOLOGY; FRAGARIA; GENOME, VIRAL; HUMANS; HYDROSTATIC PRESSURE; MICE; MINERAL WATERS; NOROVIRUS; REAL-TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; VIROLOGY; VIRUS INACTIVATION;

EID: 84857125580     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.10.005     Document Type: Article

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