Приказ основних података о документу

dc.creatorVelebit, Branko
dc.creatorRadin, Dragoslava
dc.creatorTeodorović, Vlado
dc.date.accessioned2020-06-03T14:00:25Z
dc.date.available2020-06-03T14:00:25Z
dc.date.issued2015
dc.identifier.issn2211-601X
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1273
dc.description.abstractThe most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding intestinal virus, or by saliva aerosols generated by shedding persons when coughing. Contamination of meat by animal viruses occurs when good hygienic and manufacturing practice fails. Once within food, viruses cannot replicate since they require living cells for this; hence food is not sensorily altered. Preventive measures in meat processing against pathogenic bacteria frequently have poor antiviral performance, while diagnostic techniques for viruses remain problematic.en
dc.publisherElsevier Science Bv, Amsterdam
dc.rightsopenAccess
dc.source58th International Meat Industry Conference (MEATCON2015)
dc.subjectNorovirusen
dc.subjecthepatitis A virusen
dc.subjecthepatitis E virusen
dc.subjectmeaten
dc.subjecttransmissionen
dc.titleTransmission of common foodborne viruses by meat productsen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractВелебит, Бранко; Теодоровић, Владо; Радин, Драгослава;
dc.citation.volume5
dc.citation.spage304
dc.citation.epage307
dc.citation.other5: 304-307
dc.identifier.wos000380429000079
dc.identifier.doi10.1016/j.profoo.2015.09.069
dc.identifier.fulltexthttps://vet-erinar.vet.bg.ac.rs/bitstream/id/247/1272.pdf
dc.type.versionpublishedVersion


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Приказ основних података о документу