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Effect of Processing on Recovery of Polio Virus From Inoculated Foods
Author(s) -
HEIDELBAUGH NORMAN D.,
GIRON DAVID J.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb10330.x
Subject(s) - pasteurization , food science , inoculation , chemistry , dehydration , virus , gamma irradiation , chromatography , biology , irradiation , virology , biochemistry , physics , nuclear physics , immunology
SUMMARY — The recovery of polio virus inoculated into a variety of foods was studied as a function of four food processing operations: freeze dehydration, “pasteurization” by exposure to Cobalt‐60 gamma irradiation, refrigerated storage at 4°C, and storage at 20°C. In general, a decrease in virus recovery was noted following each of the operations. Complete loss in recoverability was observed only in highly acid foods (below pH 2.9) stored at 20°C for 96 or 168 hr. Use of a DEAE Sephadex chromatographic column was found to have potential application for separation of virus foods.