ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The stability of foot-and-mouth disease (FMD) virus after thermal processing of formulated comminuted beef products, such as, Salisbury steak, beef loaf and cured beef prepared from FMD-infected cattle, was examined. Virus survival after product processing in flexible plastic tubes varied with the ingredient present in the product formulation. The virus was completely inactivated in those products containing inorganic salts (sodium chloride, tripolyphosphate or nitrite), farinaceous material or spices after thermal processing to a core temperature of 79.4°C. In those formulated products that contained either FMDV virus-positive milk or heart tissue from infected cattle, the virus survived the above processing conditions. However, the virus was inactivated in these same products after processing to a core temperature of 93°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb05140.x
Permalink