Stability of hepatitis E virus at different pH values-Reference-Cited by-同舟云学术

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Stability of hepatitis E virus at different pH values

Published:2020-07 Issue: Volume:325 Page:108625
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Wolff A.,Günther T.,Albert T.,Schilling-Loeffler K.,Gadicherla A.K.,Johne R.

Funder

Federal Food Safety and Veterinary Office

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference40 articles.

1. Hepatitis E virus: assessment of the epidemiological situation in humans in Europe, 2014/15;Adlhoch;J. Clin. Virol.,2016

2. Physicochemical stability profile of Tulane virus: a human norovirus surrogate;Arthur;J. Appl. Microbiol.,2015

3. The Country Experts. Hepatitis E virus infection in Europe: surveillance and descriptive epidemiology of confirmed cases, 2005 to 2015;Aspinall;Euro Surveill.,2017

4. Cannon, J.L., Papafragkou, E., Park, G.W., Osborne, J., Jaykus, L.A., Vinjé, J., 2006. Surrogates for the study of norovirus stability and inactivation in the environment: a comparison of murine norovirus and feline calicivirus. J. Food Prot. 69, 2761–2765. PubMed PMID: 17133824.

5. Characterization of the lipid envelope of exosome encapsulated HEV particles protected from the immune response;Chapuy-Regaud;Biochimie,2017

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2. Hepatitis E Virus RNA Detection in Liver and Muscle Tissues Sampled from Home Slaughtered Domestic Pigs in Central Italy;Food and Environmental Virology;2024-06-11

3. Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages;Italian Journal of Food Safety;2024-04-02

4. Changes in Hepatitis E Virus Contamination during the Production of Liver Sausage from Naturally Contaminated Pig Liver and the Potential of Individual Production Parameters to Reduce Hepatitis E Virus Contamination in the Processing Chain;Pathogens;2024-03-23

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