Physicochemical Parameters Affecting Norovirus Adhesion to Ready-To-Eat Foods-Reference-Cited by-同舟云学术

Physicochemical Parameters Affecting Norovirus Adhesion to Ready-To-Eat Foods

Published:2021-11-10 Issue:23 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Trudel-Ferland Mathilde¹,Goetz Coralie¹,Girard Maryline¹,Curt Sèverine¹,Mafu Akier Assanta²,Fliss Ismail¹,Jean Julie¹^ORCID

Affiliation:

1. Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, Québec, Canada

2. Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, Québec, Canada

Abstract

Ready-to-eat (RTE) foods are major vehicles of transmission of foodborne viral pathogens, including NoV. The high incidence of gastroenteritis caused by viruses is due largely to their persistence in the environment and adhesion to different kinds of surfaces in the food industry, including the foods themselves.

Funder

Fonds de recherche du Québec – Nature et technologies

Gouvernement du Canada | Natural Sciences and Engineering Research Council of Canada

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.01396-21

Reference55 articles.

1. Binding and Inactivation of Viruses on and in Food, with a Focus on the Role of the Matrix

2. Survival and Transport of Enteric Viruses in the Environment