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HAV Survival and Inactivation Under Different Food Processing Conditions

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Hepatitis A Virus in Food

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

In this chapter, the stability of HAV in food and its inactivation under the most common food processing conditions will be compiled.

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  1. IATA-CSIC, Novel Materials, Nanotechnology, Institute of Agrochemistry and Food Technology, Valencia, Spain

    Gloria Sánchez

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Sánchez, G. (2013). HAV Survival and Inactivation Under Different Food Processing Conditions. In: Hepatitis A Virus in Food. SpringerBriefs in Food, Health, and Nutrition. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7104-2_3

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