[{"intvolume":" 83","external_id":{"pmid":["31821018"],"isi":["000539418200006"]},"pmid":"1","volume":83,"publication_identifier":{"issn":["0362-028X"],"eissn":["1944-9097"]},"title":"Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide","issue":"1","publication":" Journal of food protection ","status":"public","abstract":[{"text":"Vapor phase hydrogen peroxide (H2O2) can be utilized to inactivate murine norovirus (MNV), a surrogate of human norovirus, on surface areas. However, vapor phase H2O2 inactivation of virus on fruits and vegetables has not been characterized. In this study, MNV was used to determine whether vaporized H2O2 inactivates virus on surfaces of various fruits and vegetables (apples, blueberries, cucumbers, and strawberries). The effect of vapor phase H2O2 decontamination was investigated with two application systems. Plaque assays were performed after virus recovery from untreated and treated fresh produce to compare the quantity of infective MNV. The Mann-Whitney U test was applied to the test results to evaluate the virus titer reductions of treated food samples, with significance set at P <= 0.05. The infective MNV populations were significantly reduced on smooth surfaces by 4.3 log PFU (apples, P < 0.00001) and 4 log PFU or below the detection limit (blueberries, P = 0.0074) by treatment with vapor phase H2O2 (60 min, maximum of 214 ppm of H2O2). Similar treatments of artificially contaminated cucumbers resulted in a virus titer reduction of 1.9 log PFU. Treatment of inoculated strawberries resulted in 0.1and 2.8-log reductions of MNV. However, MNV reduction rates on cucumbers (P = 0.3809) and strawberries (P = 0,7414) were not significant. Triangle tests and color measurements of untreated and treated apples, cucumbers, blueberries, and strawberries revealed no differences in color and consistency after H2O2 treatment. No increase of the H2O2 concentration in treated fruits and vegetables compared with untreated produce was observed. This study reveals for the first time the conditions under which vapor phase H2O2 inactivates MNV on selected fresh fruit and vegetable surfaces.","lang":"eng"}],"publication_status":"published","author":[{"full_name":"Becker, Barbara","first_name":"Barbara","last_name":"Becker","id":"12640"},{"id":"66516","orcid":"https://orcid.org/0009-0008-7644-0826","last_name":"Dabisch-Ruthe","full_name":"Dabisch-Ruthe, Mareike","first_name":"Mareike"},{"id":"45690","orcid":"0009-0005-4133-5442","last_name":"Pfannebecker","first_name":"Jens","full_name":"Pfannebecker, Jens"}],"publisher":"IAFP","citation":{"van":"Becker B, Dabisch-Ruthe M, Pfannebecker J. 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Pfannebecker, “Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide,” Journal of food protection , vol. 83, no. 1, pp. 45–51, 2020, doi: 10.4315/0362-028X.JFP-19-238.","chicago":"Becker, Barbara, Mareike Dabisch-Ruthe, and Jens Pfannebecker. “Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide.” Journal of Food Protection 83, no. 1 (2020): 45–51. https://doi.org/10.4315/0362-028X.JFP-19-238.","mla":"Becker, Barbara, et al. “Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide.” Journal of Food Protection , vol. 83, no. 1, 2020, pp. 45–51, https://doi.org/10.4315/0362-028X.JFP-19-238.","din1505-2-1":"Becker, Barbara ; Dabisch-Ruthe, Mareike ; Pfannebecker, Jens: Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide. In: Journal of food protection Bd. 83. 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Application of Cold Nebulized Hydrogen Peroxide for Inactivation of Murine Norovirus, Bacteria and Bacteria Spores on Surfaces in Food Production. 70th Annual Conference of the German Society of Hygiene and Microbiology. Conventus Congressmanagement & Marketing GmbH , 2018. https://doi.org/10.13140/RG.2.2.22949.41447.","ieee":"M. Dabisch-Ruthe, M. Weinstock, J. Pfannebecker, S. Meyer, M. Schwetka, and B. Becker, Application of cold nebulized hydrogen peroxide for inactivation of murine norovirus, bacteria and bacteria spores on surfaces in food production. Conventus Congressmanagement & Marketing GmbH , 2018. doi: 10.13140/RG.2.2.22949.41447.","van":"Dabisch-Ruthe M, Weinstock M, Pfannebecker J, Meyer S, Schwetka M, Becker B. Application of cold nebulized hydrogen peroxide for inactivation of murine norovirus, bacteria and bacteria spores on surfaces in food production. 70th Annual Conference of the German Society of Hygiene and Microbiology. 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Lebensmittelassoziierte Viren - Norovirus . 1st ed. Behr`s Verlag; 2016. 80 p. (Lebensmittelassoziierte Viren - Norovirus ).","chicago":"Becker, Barbara, and Jens Pfannebecker. Lebensmittelassoziierte Viren - Norovirus . 1st ed. Lebensmittelassoziierte Viren - Norovirus . Behr`s Verlag, 2016.","mla":"Becker, Barbara, and Jens Pfannebecker. Lebensmittelassoziierte Viren - Norovirus . 1st ed., Behr`s Verlag, 2016.","bjps":"Becker B and Pfannebecker J (2016) Lebensmittelassoziierte Viren - Norovirus , 1st ed. Behr`s Verlag.","ufg":"Becker, Barbara/Pfannebecker, Jens (2016): Lebensmittelassoziierte Viren - Norovirus (=Lebensmittelassoziierte Viren - Norovirus ), 1.","chicago-de":"Becker, Barbara und Jens Pfannebecker. 2016. Lebensmittelassoziierte Viren - Norovirus . 1. Aufl. Lebensmittelassoziierte Viren - Norovirus . Behr`s Verlag.","havard":"B. Becker, J. Pfannebecker, Lebensmittelassoziierte Viren - Norovirus , 1st ed., Behr`s Verlag, 2016.","short":"B. Becker, J. 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Becker, H. Nerenz, J.M. Quadflieg, A. Schrader, V. Becker, Phtoalexine als antimikrobielle Pflanzenwirkstoffe für die Kosmetik, SOFW-Journal : Home & Personal Care Ingredients & Formulations; Deutsche Ausgabe. 140 (2015) 10–17.","ufg":"Becker, Barbara u. a.: Phtoalexine als antimikrobielle Pflanzenwirkstoffe für die Kosmetik, in: SOFW-Journal : Home & personal care ingredients & formulations; Deutsche Ausgabe 140 (2015), H. 11, S. 10–17.","chicago-de":"Becker, Barbara, Heiko Nerenz, Jutta Maria Quadflieg, Andreas Schrader und Verena Becker. 2015. Phtoalexine als antimikrobielle Pflanzenwirkstoffe für die Kosmetik. SOFW-Journal : Home & personal care ingredients & formulations; Deutsche Ausgabe 140, Nr. 11: 10–17.","bjps":"Becker B et al. (2015) Phtoalexine Als Antimikrobielle Pflanzenwirkstoffe Für Die Kosmetik. SOFW-Journal : Home & personal care ingredients & formulations; Deutsche Ausgabe 140, 10–17.","ama":"Becker B, Nerenz H, Quadflieg JM, Schrader A, Becker V. 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Becker, “Phtoalexine als antimikrobielle Pflanzenwirkstoffe für die Kosmetik,” SOFW-Journal : Home & personal care ingredients & formulations; Deutsche Ausgabe, vol. 140, no. 11, pp. 10–17, 2015."},"type":"journal_article","year":"2015"},{"citation":{"din1505-2-1":"Becker, Barbara: useful for beverage spoilage microoganism. In: Brauwelt International (2014), Nr. 5","apa":"Becker, B. (2014). useful for beverage spoilage microoganism. Brauwelt International, pp. 252–256.","chicago":"Becker, Barbara. “Useful for Beverage Spoilage Microoganism.” Brauwelt International, 2014.","mla":"Becker, Barbara. “Useful for Beverage Spoilage Microoganism.” Brauwelt International, no. 5, 2014, pp. 252–56.","ieee":"B. Becker, “useful for beverage spoilage microoganism,” Brauwelt International, no. 5, pp. 252–256, 2014.","van":"Becker B. useful for beverage spoilage microoganism. Brauwelt International. 2014;252–6.","havard":"B. Becker, useful for beverage spoilage microoganism, Brauwelt International. 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Schneider, U. Müller, B. Becker, P. Wilhelm, Brauwelt 150 (2010) 540–544.","ama":"Schwarzer K, Schneider J, Müller U, Becker B, Wilhelm P. Lemgoer Datenbank für D- und z-Werte: Anwendung für getränkeschädliche Mikroorganismen. Brauwelt. 2010;150(18):540-544.","chicago":"Schwarzer, Knut, Jan Schneider, Ulrich Müller, Barbara Becker, and Patrick Wilhelm. “Lemgoer Datenbank Für D- Und z-Werte: Anwendung Für Getränkeschädliche Mikroorganismen.” Brauwelt 150, no. 18 (2010): 540–44.","mla":"Schwarzer, Knut, et al. “Lemgoer Datenbank Für D- Und z-Werte: Anwendung Für Getränkeschädliche Mikroorganismen.” Brauwelt, vol. 150, no. 18, 2010, pp. 540–44.","ieee":"K. Schwarzer, J. Schneider, U. Müller, B. Becker, and P. Wilhelm, “Lemgoer Datenbank für D- und z-Werte: Anwendung für getränkeschädliche Mikroorganismen,” Brauwelt, vol. 150, no. 18, pp. 540–544, 2010.","van":"Schwarzer K, Schneider J, Müller U, Becker B, Wilhelm P. 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Zur Vermehrung benötigen Viren physiologisch intakte Wirtszellen, da sie im Rahmen ihrer Vermehrung auf deren Proteinsynthesemechanismen und die energieliefernden Stoffwechselprozesse zugreifen. Nach Infektion der Wirtszelle modifizieren sie die zellulären Prozesse in Hinblick auf einen optimalen Ablauf ihrer Replikation. Viren sind intrazelluläre Parasiten. Eine Virusvermehrung im Lebensmittel ist nicht möglich. Einige Viren können jedoch in Lebensmitteln überdauern und durch Lebensmittel übertragen werden. Zahlreiche Berichte belegen, dass viruskontaminierte Lebensmittel zu Krankheitsausbrüchen führten. Daraus ergeben sich Anforderungen an die Lebensmitteltechnologie, Lebensmittelhygiene und -untersuchung."}],"author":[{"first_name":"Barbara","full_name":"Becker, Barbara","last_name":"Becker","id":"12640"}],"publisher":"Springer Verlag","publication":"Molekularbiologische Methoden in der Lebensmittelanalytik","status":"public","title":"Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren","publication_identifier":{"eisbn":["978-3-642-10716-0"],"isbn":["978-3-642-10715-3"]},"language":[{"iso":"ger"}],"_id":"5339","place":"Berlin","page":"107-120","doi":"10.1007/978-3-642-10716-0_8","user_id":"83781","date_updated":"2024-05-21T07:09:01Z","department":[{"_id":"DEP4023"},{"_id":"DEP4026"}],"date_created":"2021-03-29T08:48:20Z","citation":{"ama":"Becker B. Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In: Busch U, ed. Molekularbiologische Methoden in der Lebensmittelanalytik. Springer Verlag; 2010:107-120. doi:10.1007/978-3-642-10716-0_8","short":"B. Becker, in: U. Busch (Ed.), Molekularbiologische Methoden in der Lebensmittelanalytik, Springer Verlag, Berlin, 2010, pp. 107–120.","havard":"B. Becker, Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren, in: U. Busch (Ed.), Molekularbiologische Methoden in der Lebensmittelanalytik, Springer Verlag, Berlin, 2010: pp. 107–120.","ufg":"Becker, Barbara: Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren, in: Busch, Ulrich (Hg.): Molekularbiologische Methoden in der Lebensmittelanalytik, Berlin 2010, S. 107–120.","bjps":"Becker B (2010) Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In Busch U (ed.), Molekularbiologische Methoden in der Lebensmittelanalytik. Berlin: Springer Verlag, pp. 107–120.","chicago-de":"Becker, Barbara. 2010. Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In: Molekularbiologische Methoden in der Lebensmittelanalytik, hg. von Ulrich Busch, 107–120. Berlin: Springer Verlag. doi:10.1007/978-3-642-10716-0_8, .","chicago":"Becker, Barbara. “Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren.” In Molekularbiologische Methoden in der Lebensmittelanalytik, edited by Ulrich Busch, 107–20. Berlin: Springer Verlag, 2010. https://doi.org/10.1007/978-3-642-10716-0_8.","mla":"Becker, Barbara. “Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren.” Molekularbiologische Methoden in der Lebensmittelanalytik, edited by Ulrich Busch, Springer Verlag, 2010, pp. 107–20, https://doi.org/10.1007/978-3-642-10716-0_8.","ieee":"B. Becker, “Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren,” in Molekularbiologische Methoden in der Lebensmittelanalytik, U. Busch, Ed. Berlin: Springer Verlag, 2010, pp. 107–120. doi: 10.1007/978-3-642-10716-0_8.","van":"Becker B. Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In: Busch U, editor. Molekularbiologische Methoden in der Lebensmittelanalytik. Berlin: Springer Verlag; 2010. p. 107–20.","din1505-2-1":"Becker, Barbara: Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In: Busch, U. (Hrsg.): Molekularbiologische Methoden in der Lebensmittelanalytik. Berlin : Springer Verlag, 2010, S. 107–120","apa":"Becker, B. (2010). Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In U. Busch (Ed.), Molekularbiologische Methoden in der Lebensmittelanalytik (pp. 107–120). Springer Verlag. https://doi.org/10.1007/978-3-642-10716-0_8"},"type":"book_chapter","year":"2010","editor":[{"first_name":"Ulrich","full_name":"Busch, Ulrich","last_name":"Busch"}]},{"status":"public","author":[{"id":"13329","last_name":"Schwarzer","full_name":"Schwarzer, Knut","first_name":"Knut"},{"id":"12640","last_name":"Becker","first_name":"Barbara","full_name":"Becker, Barbara"},{"id":"13209","orcid":"0000-0001-6401-8873","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan"},{"id":"12119","first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller"}],"language":[{"iso":"eng"}],"_id":"6128","year":"2009","citation":{"van":"Schwarzer K, Becker B, Schneider J, Müller U. Die Lemgo D- and z-value Datebase for Food (LDzBase): Ein Werkzeug zur Einführung von minimal processing in der Entkeimung. In 2009.","ieee":"K. Schwarzer, B. Becker, J. Schneider, and U. 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(2009): Von der Döner - Prüfung zum Döner - Heariing, in: Fleischwirtschaft (7) (2009), S. 61–65.","chicago-de":"Becker, Barbara, Goetz Hildebrandt, Irfan Erol, Josef Kleer und Aranya Sira Manopas. 2009. Von der Döner - Prüfung zum Döner - Heariing. Fleischwirtschaft .","bjps":"Becker B et al. (2009) Von Der Döner - Prüfung Zum Döner - Heariing. Fleischwirtschaft , 61–65.","havard":"B. Becker, G. Hildebrandt, I. Erol, J. Kleer, A.S. Manopas, Von der Döner - Prüfung zum Döner - Heariing, Fleischwirtschaft . (2009) 61–65.","short":"B. Becker, G. Hildebrandt, I. Erol, J. Kleer, A.S. Manopas, Fleischwirtschaft (2009) 61–65.","ama":"Becker B, Hildebrandt G, Erol I, Kleer J, Manopas AS. Von der Döner - Prüfung zum Döner - Heariing. Fleischwirtschaft . 2009:61-65.","apa":"Becker, B., Hildebrandt, G., Erol, I., Kleer, J., & Manopas, A. S. (2009). Von der Döner - Prüfung zum Döner - Heariing. Fleischwirtschaft , pp. 61–65.","din1505-2-1":"Becker, Barbara ; Hildebrandt, Goetz ; Erol, Irfan ; Kleer, Josef ; Manopas, Aranya Sira: Von der Döner - Prüfung zum Döner - Heariing. In: Fleischwirtschaft (2009), Nr. 7","ieee":"B. Becker, G. Hildebrandt, I. Erol, J. Kleer, and A. S. Manopas, “Von der Döner - Prüfung zum Döner - Heariing,” Fleischwirtschaft , no. 7, pp. 61–65, 2009.","van":"Becker B, Hildebrandt G, Erol I, Kleer J, Manopas AS. Von der Döner - Prüfung zum Döner - Heariing. Fleischwirtschaft . 2009;61–5.","mla":"Becker, Barbara, et al. “Von Der Döner - Prüfung Zum Döner - Heariing.” Fleischwirtschaft , no. 7, 2009, pp. 61–65.","chicago":"Becker, Barbara, Goetz Hildebrandt, Irfan Erol, Josef Kleer, and Aranya Sira Manopas. “Von Der Döner - Prüfung Zum Döner - Heariing.” Fleischwirtschaft , 2009."},"type":"newspaper_article","date_created":"2020-05-18T09:40:45Z","department":[{"_id":"DEP4010"}],"date_updated":"2023-03-15T13:49:39Z","user_id":"74222","publication_date":"19.03.2019","title":"Von der Döner - Prüfung zum Döner - Heariing","page":"61-65","status":"public","issue":"7","publication":"Fleischwirtschaft ","author":[{"last_name":"Becker","full_name":"Becker, Barbara","first_name":"Barbara","id":"12640"},{"last_name":"Hildebrandt","full_name":"Hildebrandt, Goetz","first_name":"Goetz"},{"last_name":"Erol","full_name":"Erol, Irfan ","first_name":"Irfan "},{"first_name":"Josef","full_name":"Kleer, Josef","last_name":"Kleer"},{"full_name":"Manopas, Aranya Sira","first_name":"Aranya Sira","last_name":"Manopas"}],"_id":"2361","language":[{"iso":"eng"}]},{"publisher":"American Society for Microbiology","author":[{"full_name":"Mormann, Sascha","first_name":"Sascha","last_name":"Mormann"},{"id":"66516","orcid":"https://orcid.org/0009-0008-7644-0826","last_name":"Dabisch-Ruthe","first_name":"Mareike","full_name":"Dabisch-Ruthe, Mareike"},{"last_name":"Becker","full_name":"Becker, Barbara","first_name":"Barbara","id":"12640"}],"abstract":[{"text":"Contaminated food is a significant vehicle for human norovirus transmission. The present study determined the effect of physicochemical treatments on the tenacity of infective human norovirus genogroup II in selected foods. Artificially contaminated produce was subjected to a number of processes used by the food industry for preservation and by the consumer for storage and preparation. Virus recovery was carried out by using ultrafiltration and was monitored by using bacteriophage MS2 as an internal process control. Norovirus was quantified by using monoplex one-step TaqMan real-time reverse transcription (RT)-PCR and an external standard curve based on recombinant RNA standards. An RNase pretreatment step was used to avoid false-positive PCR results caused by accessible RNA, which allowed detection of intact virus particles. Significant reductions in titers were obtained with heat treatments usually applied by consumers for food preparation (baking, cooking, roasting). Generally, processes used for preservation and storage, such as cooling, freezing, acidification (≥pH 4.5), and moderate heat treatments (pasteurization), appear to be insufficient to inactivate norovirus within a food matrix or on the surface of food. Besides data for persistence in processed food, comparable data for individual matrix-specific protective effects, recovery rates, and inhibitory effects on the PCRs were obtained in this study. The established procedure might be used for other noncultivable enteric RNA viruses that are connected to food-borne diseases. The data obtained in this study may also help optimize the process for inactivation of norovirus in food by adjusting food processing technologies and may promote the development of risk assessment systems in order to improve consumer protection.","lang":"eng"}],"publication_status":"published","status":"public","issue":"2","publication":" Applied and environmental microbiology / American Society for Microbiology","title":"Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods","publication_identifier":{"eissn":["1098-5336"],"issn":["0099-2240 "]},"intvolume":" 76","volume":76,"quality_controlled":"1","place":"Washington, DC [u.a.]","language":[{"iso":"eng"}],"_id":"12982","page":"536-545","date_created":"2025-06-17T06:26:59Z","department":[{"_id":"DEP4010"}],"date_updated":"2025-06-17T13:49:35Z","user_id":"83781","doi":"10.1128/aem.01797-09","year":"2009","type":"scientific_journal_article","citation":{"apa":"Mormann, S., Dabisch-Ruthe, M., & Becker, B. (2009). Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and Environmental Microbiology / American Society for Microbiology, 76(2), 536–545. https://doi.org/10.1128/aem.01797-09","bjps":"Mormann S, Dabisch-Ruthe M and Becker B (2009) Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and environmental microbiology / American Society for Microbiology 76, 536–545.","ufg":"Mormann, Sascha/Dabisch-Ruthe, Mareike/Becker, Barbara: Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods, in: Applied and environmental microbiology / American Society for Microbiology 76 (2009), H. 2, S. 536–545.","chicago-de":"Mormann, Sascha, Mareike Dabisch-Ruthe und Barbara Becker. 2009. Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and environmental microbiology / American Society for Microbiology 76, Nr. 2: 536–545. doi:10.1128/aem.01797-09, .","din1505-2-1":"Mormann, Sascha ; Dabisch-Ruthe, Mareike ; Becker, Barbara: Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. In: Applied and environmental microbiology / American Society for Microbiology Bd. 76. Washington, DC [u.a.], American Society for Microbiology (2009), Nr. 2, S. 536–545","havard":"S. Mormann, M. Dabisch-Ruthe, B. Becker, Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods, Applied and Environmental Microbiology / American Society for Microbiology. 76 (2009) 536–545.","short":"S. Mormann, M. Dabisch-Ruthe, B. Becker, Applied and Environmental Microbiology / American Society for Microbiology 76 (2009) 536–545.","ieee":"S. Mormann, M. Dabisch-Ruthe, and B. Becker, “Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods,” Applied and environmental microbiology / American Society for Microbiology, vol. 76, no. 2, pp. 536–545, 2009, doi: 10.1128/aem.01797-09.","van":"Mormann S, Dabisch-Ruthe M, Becker B. Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and environmental microbiology / American Society for Microbiology. 2009;76(2):536–45.","ama":"Mormann S, Dabisch-Ruthe M, Becker B. Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and environmental microbiology / American Society for Microbiology. 2009;76(2):536-545. doi:10.1128/aem.01797-09","mla":"Mormann, Sascha, et al. “Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods.” Applied and Environmental Microbiology / American Society for Microbiology, vol. 76, no. 2, 2009, pp. 536–45, https://doi.org/10.1128/aem.01797-09.","chicago":"Mormann, Sascha, Mareike Dabisch-Ruthe, and Barbara Becker. “Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods.” Applied and Environmental Microbiology / American Society for Microbiology 76, no. 2 (2009): 536–45. https://doi.org/10.1128/aem.01797-09."}},{"status":"public","author":[{"id":"12640","full_name":"Becker, Barbara","first_name":"Barbara","last_name":"Becker"}],"_id":"2359","language":[{"iso":"eng"}],"year":2004,"conference":{"start_date":"14.07.2004","name":"Schnellmethoden und Automatisierung in der Lebensmitel Mikrobiologie","end_date":"16.07.2004"},"type":"conference","citation":{"short":"B. Becker, in: 2004.","ieee":"B. Becker, “Lebensmittelassoziierte Viren - aktuelle Apekte,” presented at the Schnellmethoden und Automatisierung in der Lebensmitel Mikrobiologie, 2004.","van":"Becker B. Lebensmittelassoziierte Viren - aktuelle Apekte. In 2004.","ama":"Becker B. Lebensmittelassoziierte Viren - aktuelle Apekte. In: ; 2004.","chicago":"Becker, Barbara. “Lebensmittelassoziierte Viren - Aktuelle Apekte,” 2004.","mla":"Becker, Barbara. Lebensmittelassoziierte Viren - Aktuelle Apekte. 2004.","apa":"Becker, B. (2004). Lebensmittelassoziierte Viren - aktuelle Apekte. Presented at the Schnellmethoden und Automatisierung in der Lebensmitel Mikrobiologie.","ufg":"Becker, Barbara (2004): Lebensmittelassoziierte Viren - aktuelle Apekte, in: .","chicago-de":"Becker, Barbara. 2004. Lebensmittelassoziierte Viren - aktuelle Apekte. In: .","bjps":"Becker B (2004) Lebensmittelassoziierte Viren - Aktuelle Apekte.","din1505-2-1":"Becker, Barbara: Lebensmittelassoziierte Viren - aktuelle Apekte. In: , 2004","havard":"B. Becker, Lebensmittelassoziierte Viren - aktuelle Apekte, in: 2004."},"user_id":"74222","date_updated":"2023-03-15T13:49:39Z","department":[{"_id":"DEP4010"}],"date_created":"2020-05-18T09:33:00Z","title":"Lebensmittelassoziierte Viren - aktuelle Apekte"}]