Survival of hepatitis A virus in spinach during low temperature storage.

@article{Shieh2009SurvivalOH,
  title={Survival of hepatitis A virus in spinach during low temperature storage.},
  author={Y Carol Shieh and Diana S. Stewart and David T Laird},
  journal={Journal of food protection},
  year={2009},
  volume={72 11},
  pages={
          2390-3
        }
}
Spinach leaves are frequently consumed raw and have been involved with past foodborne outbreaks. In this study, we examined the survival of hepatitis A virus (HAV) on fresh spinach leaves in moisture- and gas-permeable packages that were stored at 5.4 +/- 1.2 degrees C for up to 42 days. Different eluents including phosphate-buffered saline (PBS), pH 7.5 (with and without 2% serum), and 3% beef extract (pH 7.5 and 8) were compared for how efficiently they recovered viruses from spinach by using… CONTINUE READING

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