Thermal Inactivation of Hepatitis E Virus in Pork Products Estimated with a Semiquantitative Infectivity Assay

Hepatitis E virus genotype 3 (HEV-3) is a food-borne pathogen causative of hepatitis E infections in humans. In Europe, HEV-3 is mainly transmitted through the consumption of raw or undercooked pork. In order to determine the effectiveness of control measures that can be taken in the industry or by...

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Detalles Bibliográficos
Autores principales: Stunnenberg, Melissa, van Huizen, Suzanne C., Swart, Arno, Lodder, Willemijn J., Boxman, Ingeborg L. A., Rutjes, Saskia A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609450/
https://www.ncbi.nlm.nih.gov/pubmed/37894109
http://dx.doi.org/10.3390/microorganisms11102451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609450/
https://www.ncbi.nlm.nih.gov/pubmed/37894109
http://dx.doi.org/10.3390/microorganisms11102451

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