Hepatitis A virus (HAV) is a food-borne enteric virus responsible for outbreaks of hepatitis
associated with consumption of raw vegetables. Soft fruits, such as red berries, exposed to …

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 …

Leafy vegetables have been recognized as important vehicles for the transmission of
foodborne viral pathogens. To control hepatitis A viral foodborne illness outbreaks …

Preserving fruits and vegetables by dehydration is common; however, information is limited
concerning viral survival on the produce during the process. This work demonstrated the …

Experiments were performed to determine the thermal resistance of hepatitis A virus (HAV)
in three types of dairy products containing increased amounts of fat content (skim milk …

Aims Epidemiological evidence suggests that hepatitis A virus (HAV) is the most common
pathogen transmitted by bivalve molluscs such as clams, cockles, mussels and oysters. This …

Hepatitis A virus (HAV) is a food-borne enteric virus responsible for outbreaks of hepatitis
associated with shellfish consumption. The objectives of this study were to determine the …

Viral foodborne illness continues to be a health-concern globally, with numerous fruit and
juice outbreaks of Hepatitis A virus (HAV) reported worldwide. Aichi virus (AiV) is an …

Pre-or postharvest contamination of green onions by hepatitis A virus (HAV) has been linked
to large numbers of food-borne illnesses. Understanding HAV survival in onions would …

Although information is limited, it is evident that prolonged persistence of infectious Hepatitis
A virus (HAV) is a factor in the transmission of the virus via fresh produce. Consequently …