ArticleFood and environmental virology2026
The Effect of Food Processing and Preservation on the Survivability of Group A Rotavirus (SA11) in Simulated and Real Food Models.
Article in Food and environmental virology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Authors and funding
7 authors.
Funding
Abstract
Rotavirus SA11 (RV SA11), a simian strain and member of group A, is widely used for RV research due to its attenuation and similarity to human strains. This study investigated the effects of food acidifying agents and common food processing and preservation conditions on the survivability of RV SA11. Acetic, citric, and lactic buffers (adjusted to pH 4.0) as simulated buffer systems and real food models, including traditional pickle, orange juice, and a fermented yogurt drink, were inoculated with RV SA11 at an initial titer of 7.22 log
Indexed as
Identifiers
42334788What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.