Values from Tables 2, 3, 4 and 5 from Bertrand et al. (2012), can be used to build prediction intervals for virus time-temperature inactivation.

Bertrand, I., Schijven, J., Sánchez, G., Wyn‐Jones, P., Ottoson, J., Morin, T., Muscillo, M., Verani, M., Nasser, A., de Roda Husman, A., Myrmel, M., Sellwood, J., Cook, N. and Gantzer, C. (2012), The impact of temperature on the inactivation of enteric viruses in food and water: a review. Journal of Applied Microbiology, 112: 1059-1074.

This resource view is not available at the moment. Click here for more information.

Download resource

Data Dictionary

Column Type Label Description
temp_range text
matrix text
a1 numeric
B2 numeric
ao numeric
Bs numeric
Bm numeric
B1 numeric
N numeric
species text

Additional Information

Field Value
Data last updated June 2, 2020
Metadata last updated June 2, 2020
Created June 2, 2020
Format text/csv
License Creative Commons Attribution Share-Alike
createdover 1 year ago
datastore activeTrue
has viewsTrue
last modifiedover 1 year ago
on same domainTrue
package id46821659-da83-4066-89e8-b257bda71afd
revision id9fd40d95-9acd-4396-ae8e-c3e83e31f89f
size4.4 KiB
url typeupload