Potential Risk of Norovirus Infection Due to the Consumption of “Ready to Eat” Food

Author:

Laura Serracca,Irene Rossini,Roberta Battistini,Maria Goria,Serena Sant,Gabriella De Montis,Carlo Ercolini

Publisher

Springer Science and Business Media LLC

Subject

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

Reference25 articles.

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2. Altschul, S. F., Gish, W., Miller, W., Myers, E. W., & Lipman, D. J. (1990). Basic local alignment search tool. Journal of Molecular Biology, 215(3), 403–410.

3. Bidawid, S., Farber, J. M., Sattar, S. A., & Hayward, S. (2000). Heat inactivation of Hepatitis A virus in diary foods. Journal of Food Protection, 63(4), 522–528.

4. Butot, S., Putallaz, T., Amoroso, R., & Sanchez, G. (2009). Inactivation of enteric viruses in minimally processed berries and herbs. Applied and Environmental Microbiology. doi: 10.1128/AEM00182-09 .

5. Carter, M.J. (2005). Enterically infecting viruses: pathogenicity, transmission and significance for food and waterborne infection. Journal of Applied Microbiology, doi: 10.1111/J.1365-2672.2005.02635x .

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