Stability of hepatitis E virus at different pH values

Infection with the hepatitis E virus (HEV) can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3 is mainly transmitted by consumption of raw and fermented meat products prepared from infected pigs or wild boars. Lowering of pH during fermentation is one of the microbiological...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of food microbiology 2020-07, Vol.325, p.108625-108625, Article 108625
Hauptverfasser:	Wolff, A., Günther, T., Albert, T., Schilling-Loeffler, K., Gadicherla, A.K., Johne, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cell culture Chronic infection Curing Fermentation Food contamination Food processing Genotypes Hepatitis Hepatitis E virus Inactivation Infectivity Lactic acid Meat Meat products pH effects pH value Room temperature Sausages Stability Stability analysis Viruses
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!