Infectivity of H7 LP and HP influenza viruses at different temperatures and pH and persistence of H7 HP virus in poultry meat at refrigeration temperature

Virology

Volumn 433, Issue 2, 2012, Pages 522-527

  Beato, Maria Serena ^a   Mancin, Marzia ^b   Bertoli, Elena ^a   Buratin, Alessandra ^a   Terregino, Calogero ^a   Capua, Ilaria ^a  

^a OIE Collaborating Centre for Diseases at the Human Animal Interface and for Epidemiology   (Italy)

^b ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLE VENEZIE   (Italy)

Author keywords

Avian influenza; H7; Infectivity; Meat; PH; Temperature

Indexed keywords

ANIMAL TISSUE; ARTICLE; AVIAN INFLUENZA VIRUS; CHICKEN; CONTROLLED STUDY; DUCK; LOW TEMPERATURE; MEAT; NONHUMAN; PH; PRIORITY JOURNAL; TEMPERATURE; TURKEY (BIRD); VIRUS INFECTIVITY; VIRUS VIRULENCE;

ANIMALS; CHICKENS; DUCKS; FOOD MICROBIOLOGY; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; INFLUENZA A VIRUS; MEAT; POULTRY; TEMPERATURE; TIME FACTORS; TURKEYS; VIRULENCE;

AVES; ORTHOMYXOVIRIDAE;

EID: 84867205182     PISSN: 00426822     EISSN: 10960341     Source Type: Journal    
DOI: 10.1016/j.virol.2012.08.009     Document Type: Article

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