Thermal inactivation of H5N2 high-pathogenicity avian influenza virus in dried egg white with 7.5% moisture.

Thomas, Colleen

Thermal inactivation of H5N2 high-pathogenicity avian influenza virus in dried egg white with 7.5% moisture. [electronic resource] - Journal of food protection Sep 2009 - 1997-2000 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0362-028X

10.4315/0362-028x-72.9.1997 doi


Consumer Product Safety
Egg White--virology
Food Contamination--analysis
Food Preservation--methods
Hot Temperature
Humans
Influenza A Virus, H5N2 Subtype--growth & development
Linear Models
Time Factors
Virus Inactivation