ShareSurvival of viruses in raw sausages. Influence of ripening and storage temperature.
Author(s) : ALBERT T., STRAUBE J., MANTEUFEL J., et al.
Type of article: Article
Summary
In the present study the impact of raw sausage fermentation on virus infectivity was investigated. Examinations were carried out with the feline calicivirus KS 29 (FCV) as a surrogate for human noroviruses and the ECHO virus strain Farouk as an environmental stable surrogate for human enteroviruses.
Details
- Original title: Survival of viruses in raw sausages. Influence of ripening and storage temperature.
- Record ID : 30011467
- Languages: German
- Source: Fleischwirtschaft International - vol. 28 - n. 5
- Publication date: 2013
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