date:May 03, 2013
ens, as well as bacterial pathogens.
Dr Pillai said non-thermal food processing technologies are needed to reduce these infection risks.
This is the first study that has attempted to quantify the reduction in infection risks of raw oysters contaminated with different levels of virus when pasteurised at FDA-approved doses, he said.
Dr Pillai said that the study showed if a serving size of 12 raw oysters were contaminated with approximately 100 hepatitis A and human noroviruses, an e-beam dose