Determination of which virus to use as a process control when testing for the presence of hepatitis A virus and norovirus in food and water

International Journal of Food Microbiology

Volumn 202, Issue , 2015, Pages 57-65

  Hennechart Collette, Catherine ^a   Martin Latil, Sandra ^a   Guillier, Laurent ^a   Perelle, Sylvie ^a  

^a UNIVERSITÉ PARIS EST   (France)

Author keywords

Food; Hepatitis A virus; Norovirus; Viral process control

Indexed keywords

VIRUS RNA; WATER;

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; HEPATITIS A VIRUS; LETTUCE; LIMIT OF DETECTION; MENGO VIRUS; MURINE NOROVIRUS TYPE 1; NONHUMAN; NOROVIRUS; PHYSICAL CHEMISTRY; PROCESS CONTROL; RNA EXTRACTION; TOMATO; VIRUS DETECTION; VIRUS GENOME; WATER ANALYSIS; FOOD; FOOD CONTROL; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; REPRODUCIBILITY; VIROLOGY;

HEPATITIS A VIRUS; LACTUCA; LYCOPERSICON ESCULENTUM; MENGO VIRUS; MURINE NOROVIRUS; NOROVIRUS; PISTIA STRATIOTES;

FOOD; FOOD MICROBIOLOGY; HEPATITIS A VIRUS; LETTUCE; LYCOPERSICON ESCULENTUM; MENGOVIRUS; NOROVIRUS; REPRODUCIBILITY OF RESULTS; WATER MICROBIOLOGY;

EID: 84924538105     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.02.029     Document Type: Article

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