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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),...
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| Опубликовано в: : | Foods |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7690672/ https://ncbi.nlm.nih.gov/pubmed/33113926 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111520 |
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