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Preliminary Quantitative Risk Assessment of Norovirus in Shellfish in the Yellow Sea and Bohai Sea of China.
Foodborne Pathog Dis. 2021 Sep;18(9):668-674. doi: 10.1089/fpd.2021.0002. Epub 2021 Jun 30.
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Risk Assessment of Norovirus Illness from Consumption of Raw Oysters in the United States and in Canada.
Risk Anal. 2022 Feb;42(2):344-369. doi: 10.1111/risa.13755. Epub 2021 Jun 13.
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The European Union One Health 2019 Zoonoses Report.
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Is a Poor End-Product Criterion for Assessing the General Microbial Risk Posed From Consuming Norovirus Contaminated Shellfish.
Front Microbiol. 2021 Feb 19;12:608888. doi: 10.3389/fmicb.2021.608888. eCollection 2021.
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Quantitative levels of norovirus and hepatitis A virus in bivalve molluscs collected along the food chain in the Netherlands, 2013-2017.
Int J Food Microbiol. 2021 Apr 16;344:109089. doi: 10.1016/j.ijfoodmicro.2021.109089. Epub 2021 Feb 22.
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Evaluation of Norovirus Reduction in Environmentally Contaminated Pacific Oysters During Laboratory Controlled and Commercial Depuration.
Food Environ Virol. 2021 Jun;13(2):229-240. doi: 10.1007/s12560-021-09464-2. Epub 2021 Mar 2.
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Inactivation of Foodborne Viruses by High-Pressure Processing (HPP).
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Shellfish: Nutritive Value, Health Benefits, and Consumer Safety.
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Depuration and Relaying: A Review on Potential Removal of Norovirus from Oysters.
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