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Impact of pH and protein hydrophobicity on norovirus inactivation by heat-denatured lysozyme
Norovirus, the leading cause of non-bacterial food poisoning, is responsible for several outbreaks associated with bivalves and ready-to-eat food products worldwide. As norovirus is resistant to alcohol, which is commonly used in food manufacturing processes, sodium hypochlorite is used for its inac...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7437907/ https://www.ncbi.nlm.nih.gov/pubmed/32813716 http://dx.doi.org/10.1371/journal.pone.0237888 |