Share

PERSISTENCE OF THE NEWCASTLE DISEASE VIRUS IN MAYONNAISE STORED AT 4 DEG C AS A TEST MODEL FOR A SECONDARY (EXOGEN) CONTAMINATION OF FOODSTUFFS BY VIRUSES.

[In German. / En allemand.]

Author(s) : TRIEMER B., WEINHOLD E.

Type of article: Article

Summary

THE VIRUS WAS EXPERIMENTALLY INOCULATED TO MAYONNAISE WHICH WAS STORED AT 277 K (4 DEG C) AND OBSERVED DAILY. INFECTIVITY WAS NO LONGER OBSERVED AFTER 83 DAYS FOR MAYONNAISE WITH 50% FAT, AFTER 50 DAYS FOR MAYONNAISE WITH 80% FAT AND AFTER 23 DAYS FOR MAYONNAISE WITH 50% FAT AND ADDED WITH BENZOIC AND SORBIC ACIDS. -(Bull. bibliogr. CDIUPA, FR., 15, N.7, 1981/07, 157351.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-2038
  • Languages: German
  • Source: Arch. Lebensmittelhyg. - vol. 32 - n. 3
  • Publication date: 1981

Links


See other articles in this issue (1)
See the source

Indexing