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Scientific status summary.

Author(s) : CLIVER D. O.

Type of article: Article

Summary

The viruses most often foodborne are the hepatitis A virus and the Norwalk-like gastroenteritis viruses. Detection methods for these viruses in foods are very difficult and costly; the methods are not routine. Indicators that would rapidly and reliably suggest the presence of viral contamination of foods are still being sought. Contamination can be prevented by keeping feces out of food or by treating vehicles such as water to inactivate viruses that might be carried to a food. Viruses cannot multipy in food.

Details

  • Original title: Scientific status summary.
  • Record ID : 1998-0893
  • Languages: English
  • Source: J. Food Technol. - vol. 51 - n. 4
  • Publication date: 1997/04
  • Document available for consultation in the library of the IIR headquarters only.

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