Thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meat.
Thomas, Colleen
Thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meat. [electronic resource] - Journal of food protection Mar 2007 - 674-80 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
0362-028X
10.4315/0362-028x-70.3.674 doi
Animals
Chickens
Consumer Product Safety
Food Contamination
Food Handling--methods
Hot Temperature
Humans
Influenza A Virus, H5N1 Subtype--growth & development
Kinetics
Meat--virology
Models, Biological
Predictive Value of Tests
Time Factors
Virus Inactivation
Thermal inactivation of H5N1 high pathogenicity avian influenza virus in naturally infected chicken meat. [electronic resource] - Journal of food protection Mar 2007 - 674-80 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
0362-028X
10.4315/0362-028x-70.3.674 doi
Animals
Chickens
Consumer Product Safety
Food Contamination
Food Handling--methods
Hot Temperature
Humans
Influenza A Virus, H5N1 Subtype--growth & development
Kinetics
Meat--virology
Models, Biological
Predictive Value of Tests
Time Factors
Virus Inactivation