Thermal inactivation of infectious hepatitis E virus in experimentally contaminated food

Applied and Environmental Microbiology

Volumn 78, Issue 15, 2012, Pages 5153-5159

  Barnaud, Elodie ^a,b,c   Rogée, Sophie ^a,b,c   Garry, Pascal ^d   Rose, Nicolas ^e   Pavio, Nicole ^a,b,c  

^a ANSES   (France)

^b INRA   (France)

^c ECOLE NATIONALE VÉTÉRINAIRE D ALFORT   (France)

^d IFIP Institut du Porc   (France)

^e FRENCH AGENCY FOR FOOD   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EXPERIMENTAL MODELS; HEPATITIS E VIRUS; IN-VIVO; INDUSTRIAL PROCESSING; INDUSTRIALIZED COUNTRIES; INFECTIOUS VIRUS; INTERNAL TEMPERATURE; PROCESSING METHOD; THERMAL INACTIVATION;

FOOD MICROBIOLOGY; MEATS; VIRUSES;

THERMAL PROCESSING (FOODS);

PRIMER DNA; VIRUS RNA;

DATA SET; FOOD CONSUMPTION; FOOD SAFETY; HEPATITIS; NUMERICAL MODEL; PIG; POLLUTION EFFECT; POLYMERASE CHAIN REACTION; TEMPERATURE EFFECT; VIRAL DISEASE;

ANIMAL; ARTICLE; BIOASSAY; FOOD CONTAMINATION; FOOD SAFETY; GENETICS; HEAT; HEPATITIS E VIRUS; LIVER; MEAT; METHODOLOGY; PHYSIOLOGY; PROPORTIONAL HAZARDS MODEL; REAL TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; SWINE; VIROLOGY; VIRUS INACTIVATION;

ANIMALS; BIOLOGICAL ASSAY; DNA PRIMERS; FOOD CONTAMINATION; FOOD SAFETY; HEPATITIS E VIRUS; HOT TEMPERATURE; LIVER; MEAT; PROPORTIONAL HAZARDS MODELS; REAL-TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; RNA, VIRAL; SUS SCROFA; VIRUS INACTIVATION;

HEPATITIS E VIRUS; SUIDAE;

EID: 84866161076     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00436-12     Document Type: Article

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