Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage

Category

Published in:

International journal of food microbiology
Vol. 429, articlenr.:111018

Volume:

429

Date Issued:

2025

DOI:

10.1016/j.ijfoodmicro.2024.111018

Language:

English

Type of Resource:

Text

Extent:

7 Seiten

Publisher:

Elsevier BV

Keywords:

HEV; Food matrix; Stability Persistence; Meat products; Infectivity

DDC subject of DNB:

610 Medical sciences, Medicine, Nutrition

Institution:

German Federal Institute for Risk Assessment, German Federal Institute for Risk Assessment, Department 4, Unit 46

Institution:

German Federal Institute for Risk Assessment, German Federal Institute for Risk Assessment, Department 4, Unit 41