Hepatitis A Virus in Food by Gloria Sánchez

Author:Gloria Sánchez
Language: eng
Format: epub
Publisher: Springer New York, New York, NY

Thermal treatments

Food matrix

Inactivation (log reduction)

References

Shellfish

95 °C for 1.5 min

Cockles

> 4

(Koopmans and Duizer 2004)

90 °C for 10 min

Manila clams

> 4

(Cappellozza et al. 2012)

Boiling water for 3 min

New Zealand greenshell mussels

> 4

(Hewitt and Greening 2006)

Steaming for 180 s (internal temperature of 63 °C)

New Zealand greenshell mussels

1.5

(Hewitt and Greening 2006)

90 °C for 1.5 min

Soft-shell clams

2.7

(Sow et al. 2011)

90 °C for 3 min

Soft-shell clams

> 4

(Sow et al. 2011)

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