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Article

Evaluation of heat treatment for inactivation of norovirus genogroup II in foods.

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] - 1 Sept 2022

Luz Isabelle S, Miagostovich Marize P

Abstract excerpt

The effective food processing technology is a key step in eliminating human noroviruses in foods mainly due to their stability in diverse environmental conditions. The aim of this study was to evaluate the effect of rising temperatures for inactivation of norovirus genogroup (G) II and murine norovirus 1 in samples of tomato sauce (72-74 °C for 1 min) and ground meat (100 °C for 30 min). Spiking experiments were...

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Identifiers

PMID: 35312990
DOI: 10.1007/s42770-022-00731-3
PMCID: PMC9433490

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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