Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies

In recent years, several foodborne viruses’ outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV),...

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Bibliographic Details
Main Authors: Andreana Pexara, Alexander Govaris
Format: Article
Published: MDPI AG 2020-10-01
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