FRI FOOD SAFETY REVIEWS White Paper on Effectiveness of Existing Interventions on Virus Inactivation in Meat and Poultry Products
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چکیده
Characteristics of Viruses ..............................................................................................................2 Structure and life cycle...........................................................................................................2 General features of foodborne viruses....................................................................................3 Environmental resistance .......................................................................................................3 Transmission pathways ..........................................................................................................4 Human Viruses...............................................................................................................................4 Hepatitis A .............................................................................................................................4 Norovirus ...............................................................................................................................5 Other human enteric viruses...................................................................................................8 Animal Viruses ..............................................................................................................................8 Hepatitis E..............................................................................................................................9 High pathogenicity avian influenza......................................................................................10 Foot and mouth disease ........................................................................................................11 Other viruses reported as transmitted by food......................................................................12 Other viruses of potential concern........................................................................................13
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تاریخ انتشار 2010