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  2. Which Berries Are Most Likely To Carry Viruses? A Food ... - AOL

    www.aol.com/berries-most-likely-carry-viruses...

    The Food and Drug Administration announced it was overhauling its berry safety strategy. Here's what to know, plus which are most likely to be contaminated. ... “Freezing preserves these viruses ...

  3. Pathogenic microorganisms in frozen environments - Wikipedia

    en.wikipedia.org/wiki/Pathogenic_microorganisms...

    Jean-Michel Claverie, who led the most successful attempts to revive such "zombie viruses", believes that the public health threat from them is underestimated, and that while his research focused on amoeba-infecting viruses, this decision was in part motivated by the desire to avoid viral spillover as well as convenience, and "one can ...

  4. Freezing - Wikipedia

    en.wikipedia.org/wiki/Freezing

    Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...

  5. Sterilization (microbiology) - Wikipedia

    en.wikipedia.org/wiki/Sterilization_(microbiology)

    Microorganisms growing on an agar plate. Sterilization (British English: sterilisation) refers to any process that removes, kills, or deactivates all forms of life (particularly microorganisms such as fungi, bacteria, spores, and unicellular eukaryotic organisms) and other biological agents (such as prions or viruses) present in fluid or on a specific surface or object. [1]

  6. A guide to freezing food safely - AOL

    www.aol.com/news/guide-freezing-food-safely...

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  7. 10 of the most common food-safety myths, debunked - AOL

    www.aol.com/lifestyle/2015-09-10-10-of-the-most...

    The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe, FoodSafety.gov's Storage Times chart . 8) Once food has been cooked, all the bacteria ...

  8. Virus inactivation - Wikipedia

    en.wikipedia.org/wiki/Virus_inactivation

    Viral inactivation is to stop the viruses in a given sample from contaminating the desired product either by removing viruses completely or rendering them non-infectious. . These techniques are used widely in the food and blood plasma [1] industries, as those products can be harmed by the presence of viral particl

  9. Half alive, half dead and very small: What makes viruses so ...

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    Viruses are among the biggest threats to humanity, with the current pandemic showing how these pathogens can shut down countries, halt entire industries and cause untold human suffering as they ...