Modelling effect of physical and chemical parameters on heat inactivation kinetics of hepatitis A virus in a fruit model system.

@article{Deboosre2004ModellingEO,
  title={Modelling effect of physical and chemical parameters on heat inactivation kinetics of hepatitis A virus in a fruit model system.},
  author={Nathalie Deboos{\`e}re and Odile Legeay and Yvette Caudrelier and Marc Lange},
  journal={International journal of food microbiology},
  year={2004},
  volume={93 1},
  pages={73-85}
}
While thermal destruction of pathogenic bacteria has been thoroughly studied in food industry, heat inactivation of viruses in food has been poorly investigated. Experiments were carried out to characterize the effects of controlled physical and chemical characteristics of a food matrix upon heat resistance parameters (D and z values) of hepatitis A virus (HAV), taken as model because of its reported heat resistance. Sucrose content (28-52 degrees Brix), calcium concentration (90-1700 mg kg(-1… CONTINUE READING

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