ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Foot-and-mouth disease virus was examined for its stability during cooking in tissues from infected cattle. The 01 (CANEFA 2) serotype of foot-and-mouth disease virus survived in lymph node tissues after heating for 2 hr at 69°C, for 1 hr but not for 2 hr at 82°C, and for 15 min but not for 0.5 hr at 90°C. Incorporation of 1% NaCl into suspensions of infected lymph nodes enhanced viral survival after heating for 0.5 hr but not for 1 hr at 90°C. The virus did not survive in either ground beef or meatballs contaminated with infected lymph node tissue, when processed to internal temperatures of 93.3, 96.1 or 98.8°C using commercial thermal processing procedures. Accurate temperature measurements were achieved with a temperature sensitive indicator disc developed in this study.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10087.x
