Evaluation of high hydrostatic pressure inactivation of human norovirus on strawberries, blueberries, raspberries and in their purees

International Journal of Food Microbiology

Volumn 223, Issue , 2016, Pages 17-24

  Huang, Runze ^a   Ye, Mu ^a   Li, Xinhui ^a   Ji, Lin ^b   Karwe, Mukund ^b   Chen, Haiqiang ^b  

^a UNIVERSITY OF DELAWARE   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Berry; Berry puree; High hydrostatic pressure; Human norovirus

Indexed keywords

STOMACH MUCIN;

ARTICLE; BLUEBERRY; COLOR; CONTROLLED STUDY; ENVIRONMENT; FOOD PROCESSING; FOOD QUALITY; GENOTYPE; HYDROSTATIC PRESSURE; MAGNET; MAGNETIC BEAD; NONHUMAN; NOROVIRUS; PH; PUREE; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STRAWBERRY; TEMPERATURE; VIRUS DETECTION; VIRUS INACTIVATION; VIRUS STRAIN; VISCOSITY; ANIMAL; EVALUATION STUDY; FOOD CONTROL; FOODBORNE DISEASES; FRAGARIA; FREEZING; FRUIT; MICROBIAL VIABILITY; PHYSIOLOGY; PROCEDURES; RUBUS; VIROLOGY;

ANIMALS; BLUEBERRY PLANT; FOOD MICROBIOLOGY; FOODBORNE DISEASES; FRAGARIA; FREEZING; FRUIT; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; NOROVIRUS; RUBUS;

EID: 84957795116     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.02.002     Document Type: Article

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