Chlorine disinfection of produce to inactivate hepatitis A virus and coliphage MS2.

@article{Casteel2008ChlorineDO,
  title={Chlorine disinfection of produce to inactivate hepatitis A virus and coliphage MS2.},
  author={Michael J. Casteel and Charles E. Schmidt and Mark D. Sobsey},
  journal={International journal of food microbiology},
  year={2008},
  volume={125 3},
  pages={267-73}
}
Disinfection of produce is principally used to inactivate spoilage microbes and may also reduce the risk of consumer exposure to enteric pathogens. However, the rate and extent of enteric virus inactivation by free chlorine on produce has not been adequately characterized. Experiments were performed to determine the kinetics of free chlorine inactivation of hepatitis A virus (HAV) and the indicator virus coliphage MS2 on strawberries (SBs), cherry tomatoes (CTs), and head lettuce (HL). The… CONTINUE READING

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