Thermal inactivation kinetics of hepatitis A virus in homogenized clam meat (Mercenaria mercenaria)

摘要

AimsEpidemiological evidence suggests that hepatitis A virus (HAV) is the most common pathogen transmitted by bivalve molluscs such as clams, cockles, mussels and oysters. This study aimed to generate thermal inactivation kinetics for HAV as a first step to design adequate thermal processes to control clam-associated HAV outbreaks.