Anfruns-Estrada, EduardBottaro, MarilisaPintó Solé, Rosa MaríaGuix Arnau, SusanaBosch, Albert2020-06-022020-06-022020-06-02https://hdl.handle.net/2445/163704Data associated to the article published at Foods, 2019, vol. 8, num. 12, p. 637, https://doi.org/10.3390/foods8120637Podeu consultar l'article associat a: http://hdl.handle.net/2445/158144Viral titers were collected following a method based on the ISO 15216-1 (2017) protocol with some modifications, on experimentally inoculated ready-to-eat vegetables. See Materials and Methods section of the manuscript. Effect of the sanitizer wash on virus reduction was determined by calculating the log units (Nt/N0), where N0 is the titer of virus recovered on unwashed control samples and Nt is the titer of virus recovered on washed sample.application/vnd.ms-excelengcc-by (c) Anfruns-Estrada et al., 2020http://creativecommons.org/licenses/by/3.0/es/VirusEnciamAlimentsVirusesLettuceFoodinfo:eu-repo/semantics/datasetinfo:eu-repo/semantics/openAccess