High hydrostatic pressure inactivation of murine norovirus and human noroviruses on green onions and in salsa

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• 作者：Robert F. Sido¹ ; Runze Huang¹ ; Chuhan Liu ; Haiqiang Chen ; ^{haiqiang@udel.edu}
• 关键词：High hydrostatic pressure ; Norovirus ; Green onions ; Salsa
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：2 February 2017
• 年：2017
• 卷：242
• 期：Complete
• 页码：1-6
• 全文大小：388 K
• 卷排序：242

文摘

Presence of water drastically enhanced HHP inactivation of MNV-1 on green onions. Lowering initial sample temperature significantly enhanced HHP inactivation of MNV-1. HHP inactivation curves showed a linear relationship between log reduction of MNV-1 and time. HHP could inactivate > 3.0 log of HuNoV GII.4 on green onions (in the presence of water) and in salsa.