Strategies to enhance high pressure inactivation of murine norovirus in strawberry puree and on strawberries

International Journal of Food Microbiology

Volumn 185, Issue , 2014, Pages 1-6

  Huang, Runze ^a   Li, Xinhui ^a   Huang, Yaoxin ^a   Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

High hydrostatic pressure; Human norovirus; Murine norovirus; Strawberry; Strawberry puree

Indexed keywords

WATER;

AGRICULTURAL INOCULATION; ARTICLE; BLUEBERRY; CONTROLLED STUDY; FRUIT STORAGE; HUMAN; HYDROSTATIC PRESSURE; NONHUMAN; NOROVIRUS; STRAWBERRY; TEMPERATURE; VIRUS CULTURE; VIRUS INACTIVATION; VIRUS PARTICLE; VIRUS SURVIVAL;

HIGH HYDROSTATIC PRESSURE; HUMAN NOROVIRUS; MURINE NOROVIRUS; STRAWBERRY; STRAWBERRY PUREE;

CALICIVIRIDAE INFECTIONS; FOOD MICROBIOLOGY; FOOD STORAGE; FRAGARIA; FREEZING; HUMANS; HYDROSTATIC PRESSURE; NOROVIRUS; VIRUS INACTIVATION;

EID: 84902199428     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.05.007     Document Type: Article

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