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Chemical Disinfection Strategies Against Food-borne Viruses

  • Sattar S
  • Bidawid S
Springer US, (2006), 265-287
DOI: 10.1007/0-387-29251-9_12
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Abstract

… of formulations for … a handwash or handrub formulation for a suitable contact time. It also allows for the determination of reduction in virus infectivity after exposure to the test formulation …

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Sattar, S. A., & Bidawid, S. (2006). Chemical Disinfection Strategies Against Food-borne Viruses. In Viruses in Foods (pp. 265–287). Springer US. https://doi.org/10.1007/0-387-29251-9_12

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