Effect of temperature, pH, and NaCl on the inactivation kinetics of murine norovirus

Journal of Food Protection

Volumn 75, Issue 3, 2012, Pages 533-540

  Seo, Kyeongjin ^a   Lee, Jung Eun ^a   Lim, Mi Young ^a   Ko, Gwangpyo ^a  

^a Department of Environmental Health   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE;

ANIMAL; ARTICLE; COLIPHAGE; DOSE RESPONSE; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; KINETICS; MOUSE; NOROVIRUS; PH; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; VIRUS CULTURE; VIRUS INACTIVATION;

ANIMALS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; LEVIVIRUS; MICE; NOROVIRUS; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; SODIUM CHLORIDE; VIRAL PLAQUE ASSAY; VIRUS INACTIVATION;

MURINE NOROVIRUS; NOROVIRUS;

EID: 84858048692     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-199     Document Type: Article

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