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Research Project:
Evaluation of Virus Inactivation by Hydrostatic Pressure
Location: Microbial Food Safety Research Unit
Project Number: 1935-42000-059-02
Project Type:
Nonfunded Cooperative Agreement
Start Date: May 01, 2004
End Date: Apr 30, 2009
Objective:
The objective is to evaluate the utility of high pressure processing for inactivation of food-borne viruses within shellfish and other foods while retaining uncooked character and flavor.
Approach:
Virus and virus contaminated food samples will be prepared and sealed in the ARS laboratory. Samples will be pressure-treated using Dallas Hoover's high pressure unit. After pressurization, samples will be assayed by and within the ARS lab.
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Last Modified: 05/08/2009
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