The impact of chlorine and heat on the infectivity and physicochemical properties of bacteriophage MS2

Author:

Brié Adrien12,Gantzer Christophe1,Boudaud Nicolas2,Bertrand Isabelle1ORCID

Affiliation:

1. Laboratoire de Chimie Physique et Microbiologie pour les Matériaux et l’Environnement (LCPME), UMR 7564 CNRS Université de Lorraine, Faculté de Pharmacie, 5 rue Albert Lebrun, BP 80403, 54001 Nancy, France

2. Food Safety Department, ACTALIA, 310 rue Popielujko, 50000 Saint Lô, France

Funder

Conseil Régional de Basse Normandie

Joint Technological Unit ACTIA VIRO control

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Ecology,Microbiology

Reference53 articles.

1. Structural and functional impacts of albumin axidation by hypochlorite: possible changes in drug binding characteristics upon myeloperoxidase-mediated oxidation in vivo;Ashrafi Kooshk;J Rep Pharm Sci,2012

2. The impact of temperature on the inactivation of enteric viruses in food and water: a review;Bertrand;J Appl Microbiol,2012

3. Removal of MS2, Qβ and GA bacteriophages during drinking water treatment at pilot scale;Boudaud;Water Res,2012

4. Thermal inactivation of foodborne enteric viruses and their viral surrogates in foods;Bozkurt;J Food Prot,2015

5. The structure of heated poliovirus particles;Breindl;J Gen Virol,1971

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