Influence of pH, salt, and temperature on pressure inactivation of hepatitis A virus

Author:

Kingsley David H.,Chen Haiqiang

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference35 articles.

1. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,2000

2. Heat inactivation of hepatitis A virus in dairy foods;Bidawid;Journal of Food Protection,2000

3. High-pressure inactivation of hepatitis A virus within oysters;Calci;Applied and Environmental Microbiology,2005

4. Hepatitis A outbreak associated with green onions at a restaurant — Monaca, Pennsylvania, 2003;CDC;Morbidity and Mortality Weekly Report,2003

5. Pressure inactivation kinetics of phage lambda cI 857;Chen;Journal of Food Protection,2004

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