Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4367469 | International Journal of Food Microbiology | 2012 | 5 Pages |
Abstract
⺠MNV and MS2 are very stable on raw meat. ⺠Maximum reductions for MNV and MS2 were â¤Â 1.2 log PFU and GC/cm2 over 7 weeks at 2 °C. ⺠The viability of MS2 and MNV was not affected by the proteolytic enzymes of meat. ⺠MNV and MS2 are excellent surrogates for human viruses on meat.
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Authors
S.R. Brandsma, V. Muehlhauser, T.H. Jones,