id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
cord-027473-8zerjwa0	Roos, Yrjö H.	Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives	2020-06-20		.txt	text/plain	9805	515	43	The large number of virus species, differences in spreading, likelihood of foodborne infections, unknown infective doses, and difficulties of infective virus quantification are often limiting experimental approaches to establish accurate data required for detailed understanding of virions' stability and inactivation kinetics in various foods. The stability of enteric viruses, human norovirus (HuNoV), and hepatitis A (HAV) virions in food materials and their resistance against inactivation in traditional food processing and preservation is well recognized. The small size, concentration, and a tiny infective dose of virions besides the need of host cells for reproduction of viral material result in challenges in studies analyzing virus survival and infectiousness in food, water, and the environment [60] . Here, we summarize studies reporting on virus survival and degradation kinetics with critical evaluation of the importance of known data to understanding losses of virus infectivity in normal circumstances, and particularly as affected by water from a food engineering and safety perspective.	./cache/cord-027473-8zerjwa0.txt	./txt/cord-027473-8zerjwa0.txt