Temperature is considered as the major factor determining virus inactivation in the
environment. Food industries, therefore, widely apply temperature as virus inactivating …

This critical review addresses the persistence of human norovirus (NoV) in water, shellfish,
and processed meats; on berries, herbs, vegetables, fruits, and salads; and on food contact …

Hepatitis E virus (HEV) infection of zoonotic origin is an emerging concern in industrialized
countries. In the past few years, several cases of zoonotic hepatitis E have been identified …

The correlation between the detection of murine norovirus 1 RNA by real-time reverse
transcription-PCR and the infectivity by plaque assay before and after heat exposure (80° C) …

Aims: To determine the suitability of murine norovirus (MNV) as a surrogate for human
norovirus (HuNoV) in heat inactivation studies. Methods and Results: MNV, hepatitis A virus …

Shellfish contamination by human noroviruses (HuNoVs) is a serious health and economic
problem. Recently an ISO procedure based on RT-qPCR for the quantitative detection of …

During December 2009, over 200 individuals reported gastrointestinal symptoms after
dining at a North Carolina restaurant. An outbreak investigation included a case-control …

Because of increasing demand for rapid results, molecular techniques are now applied for
the detection of microorganisms in foodstuffs. However, interpretation problems can arise for …

Virus inactivation mechanisms can be elucidated by methods that measure the loss of
specific virus functionality (eg, host attachment, genome internalization, and genome …

Foodborne viruses, in particular human norovirus and hepatitis A virus, are the most
common causes of food-associated infections and foodborne illness outbreaks around the …