Thermal stability of structurally different viruses with proven or potential relevance to food safety

Journal of Applied Microbiology

Volumn 112, Issue 5, 2012, Pages 1050-1057

  Tuladhar, E ^a,b   Bouwknegt, M ^a   Zwietering, M H ^b   Koopmans, M ^a,c   Duizer, E ^a  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c ERASMUS MEDICAL CENTER   (Netherlands)

Author keywords

Foodborne virus; Influenza A virus; Norovirus; Parechovirus; Suspension test; Thermal inactivation

Indexed keywords

FOOD MICROBIOLOGY; FOOD SAFETY; THERMODYNAMIC STABILITY;

BEST FIT; FOOD-SAFETY; FOODBORNE VIRUS; INFLUENZA A VIRUS; NOROVIRUSES; PARECHOVIRUS; POLIO VIRUS; SUSPENSION TEST; THERMAL INACTIVATION; WEIBULL MODELS;

VIRUSES;

COMPARATIVE STUDY; FOOD SAFETY; INFECTIVITY; REACTION KINETICS; TEMPERATURE TOLERANCE; VIRUS; WEIBULL THEORY;

ADENOVIRUS 5; ARTICLE; FOOD PROCESSING; FOOD SAFETY; HUMAN; HUMAN NOROVIRUS GII.4; INFLUENZA VIRUS A H1N1; MURINE NOROVIRUS; NONHUMAN; NOROVIRUS; PARECHOVIRUS; PARECHOVIRUS 1; POLIOMYELITIS VIRUS; POLIOVIRUS SABIN1; REACTION TIME; THERMOSTABILITY; VIRUS CULTURE; VIRUS INACTIVATION; VIRUS INFECTIVITY; VIRUS STRAIN; VIRUS VIABILITY;

ADENOVIRIDAE; INFLUENZA A VIRUS; MURINAE; NOROVIRUS; ORTHOMYXOVIRIDAE; PARECHOVIRUS; POLIOVIRUS;

EID: 84859567639     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2012.05282.x     Document Type: Article

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