Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage-Reference-Cited by-同舟云学术

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Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage

Published:2013-04-28 Issue:3 Volume:5 Page:135-143
ISSN:1867-0334
Container-title:Food and Environmental Virology
language:en
Short-container-title:Food Environ Virol

Author:

Jarke Christina,Petereit Anja,Fehlhaber Karsten,Braun Peggy G.,Truyen Uwe,Albert Thiemo

Publisher

Springer Science and Business Media LLC

Subject

Virology,Health, Toxicology and Mutagenesis,Food Science,Epidemiology

Link

http://link.springer.com/content/pdf/10.1007/s12560-013-9112-6.pdf

Reference62 articles.

1. Adams, A. M., Murrell, K. D., & Cross, J. H. (1997). Parasites of fish and risks to public health. Revue Scientifique et Technique de l Office International des Epizooties, 16(2), 652–660.

2. Albert, T., & Fehlhaber, K. (2007). Survival of noroviruses in food—a review. Archiv für Lebensmittelhygiene, 58(5/6), 77–82.

3. Atamer, Z., Dietrich, J., Neve, H., Heller, K. J., & Hinrichs, J. (2010). Influence of the suspension media on the thermal treatment of mesophilic lactococcal bacteriophages. International Dairy Journal, 20(6), 408–414.

4. Baert, L., Debevere, J., & Uyttendaele, M. (2009). The efficacy of preservation methods to inactivate foodborne viruses. International Journal of Food Microbiology, 131(2–3), 83–94.

5. Barnes, R., Vogel, H., & Gordon, I. (1969). Temperature of compensation: significance for virus in- activation. Proceedings of the National Academy of Sciences of the United States of America, 62(1), 263–270.

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