Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis)-Reference-Cited by-同舟云学术

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Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis)

Published:2014-09-26 Issue:3 Volume:50 Page:717-722
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Park Shin Young¹,Ha Sang-Do¹

Affiliation:

1. School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri Daeduck-Myun Ansung Kyunggido 456-756 Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference40 articles.

1. Viruses in mussels: public health implications and depuration;Abad;Journal Food Protection,1997

2. Multi-state outbreaks of acute gastroenteritis traced to fecal-contaminated oysters harvested in Louisiana;Berg;Journal of Infectious Diseases,2000

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

4. Inactivation of hepatitis A virus in heat-treated mussels;Croci;Journal of Applied Microbiology,1999

5. Determination of enteroviruses, hepatitis A virus, bacteriophages and Escherichia coli in Adriatic Sea mussels;Croci;Journal of Applied Microbiology,2000

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3. Final Consumer Options to Control and Prevent Foodborne Norovirus Infections;Viruses;2019-04-09

4. Carrier and Liquid Heat Inactivation of Poliovirus and Adenovirus;Disinfection;2018-11-14

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