High-Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats

Author:

Brown Paul,Cardone Franco,Meyer Richard,Pocchiari Maurizio

Publisher

Springer New York

Reference17 articles.

1. Bajovic B, Bolumar T, Heinz V (2012) Quality considerations with high pressure processing of fresh and value added meat products. Meat Sci 92:280–289

2. Brown P, Brandel J-P, Sato T (2012) Iatrogenic Creutzfeldt-Jakob disease: a final assessment. Emerg Infect Dis 18:901–907

3. Brown P, Meyer R, Cardone F, Pocchiari M (2003) Ultra-high-pressure inactivation of prion infectivity in processed meat: a practical method to prevent human infection. Proc Natl Acad Sci U S A 100:6093–6097

4. Cardone F, Abdel-Haq H, De Pascalis A, De Pascalis A: Berardi V, Sbriccoli M, Graziano S, Valanzano A, Brown P, Pocchiari M (2006a) High pressure/temperature inactivation of transmissible spongiform encephalopathy agents in biological products. In: Garaci E, D’Addazio C, Giuliano F (eds) Proceedings of ISS/NIH collaborative programme 2006 progress report meeting, Istituto Superiore de Sanità, Rome, pp 122–128, pubblicazioni@iss.it, Accessed 4–6 July 2006

5. Cardone F, Brown P, Meyer R, Pocchiari M (2006b) Inactivation of transmissible spongiform encephalopathy agents in food products by ultra-high pressure-temperature treatment. Biochim Biophys Acta 1764:558–562

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