PMAxx-RT-qPCR to Determine Human Norovirus Inactivation Following High-Pressure Processing of Oysters - Rachmadi, Andri Taruna; Gyawali, Pradip; Summers, Graeme; Jabed, Anower; Fletcher, Graham C.; Hewitt, Joanne (Food and environmental virology, 2024)
Keywords: Animals; Azides - chemistry; Bioaccumulation; Biomedical and Life Sciences; Biomedicine; Bivalvia; Caliciviridae Infections - virology; capsid; Chemistry/Food Science; confidence interval; Deactivation; DNA; dyes; Food Contamination - analysis; Food Handling - methods; Food Science; Gastroenteritis; genome; High pressure; Humans; Hydrostatic Pressure; Inactivation; Infectivity; Integrity; Mollusks; Norovirus; Norovirus - classification; Norovirus - genetics; Norovirus - growth & development; Norovirus - isolation & purification; Norovirus - physiology; Ostreidae - virology; Oysters; pathogenicity; propidium; Propidium - analogs & derivatives; Propidium - chemistry; Real-Time Polymerase Chain Reaction - methods; Reverse transcription; risk; Risk assessment; Shellfish; Shellfish - virology; viral gastroenteritis; Virology; Virus Inactivation; Viruses; Shellfish safety; Norovirus inactivation; RT-qPCR; High pressure processing; PMAxx