Bertrand.csv

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. https://doi.org/10.1111/j.1365-2672.2012.05267.x