Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings.

Wieringa-Jelsma, Tinka

Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings. [electronic resource] - International journal of food microbiology Aug 2011 - 128-34 p. digital

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

1879-3460

10.1016/j.ijfoodmicro.2011.05.010 doi


African Swine Fever Virus--drug effects
Animals
Cattle
Cell Line
Classical Swine Fever Virus--drug effects
Collagen
Enterovirus B, Human--drug effects
Food Contamination--prevention & control
Food Microbiology
Foot-and-Mouth Disease Virus--drug effects
Meat Products--virology
Phosphates--pharmacology
Sodium Chloride--pharmacology
Swine
Temperature
Virus Inactivation