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Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies
In recent years, several foodborne viruses’ outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV),...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690672/ https://www.ncbi.nlm.nih.gov/pubmed/33113926 http://dx.doi.org/10.3390/foods9111520 |