Table 13.3.

Survival of NoV and HAV in artificially inoculated foodstuffs during refrigeration storage

	Virus	Food product	Process	Log reduction	Reference
Refrigeration	NoV	Apple	7 days at 11 °C	0.2 (±0.76)	Mormann et al. (2010)
		Lettuce	5 days at 11 °C	0.1 (±0.15)	Mormann et al. (2010)
			10 days at 7 °C	1.78	Lamhoujeb et al. (2008)
		Mincemeat	2 days at 6 °C	0.0 (±0.61)	Mormann et al. (2010)
		Marinated mussels (pH 3.75)	28 days at 4 °C	0.0	Hewitt and Greening (2004)
		Raspberries	7 days at 4 °C	0.0	Verhaelen et al. (2012)
			7 days at 10 °C	0.3
		Strawberries	7 days at 4 °C	0.0	Verhaelen et al. (2012)
			7 days at 10 °C	0.3
		Turkey	10 days at 7 °C	0.0	Lamhoujeb et al. (2008)
	HAV	Bottled water	360 days at 4 °C	0.68	Biziagos et al. (1988)
		Carrot	4 days at 6 °C	Complete inactivation	Croci et al. (2002)
		Fennel	7 days at 6 °C	Complete inactivation	Croci et al. (2002)
		Green onions	29 days at 3 °C	1.17 (±0.10)	Sun et al. (2012)
			16 days at 10 °C	1.15 (±0.15)
		Lettuce	9 days at 6 °C	2.46 (±0.17)	Croci et al. (2002)
		Spinach	28 days at 5.4 °C	1	Shieh et al. (2009)
		Marinated mussels (pH 3.75)	28 days at 4 °C	1.7	Hewitt and Greening (2004)