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Heat stability of foodborne viruses – Findings, methodological challenges and current developments

25 Jan 2024

Abstract excerpt

Heat treatment of food represents an important measure to prevent pathogen transmission. Thus far, evaluation of heat treatment processes is mainly based on data from bacteria. However, foodborne viruses have gained increasing attention during the last decades. Here, the published literature on heat stability and inactivation of human norovirus (NoV), hepatitis A virus (HAV) and hepatitis E virus (HEV) was...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 38290272
DOI: 10.1016/j.ijfoodmicro.2024.110582

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