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),...

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書誌詳細

主要な著者:	Andreana Pexara, Alexander Govaris
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2020-10-01
シリーズ:	Foods
主題:	foodborne viruses high-pressure processing (HPP) cold plasma (CP) ultraviolet light (UV) irradiation pulsed electric field (PEF)
オンライン･アクセス:	https://www.mdpi.com/2304-8158/9/11/1520
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