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Effect of Thermal Processing on the Survival of Foot‐and‐Mouth Disease Virus in Ground Meat
Author(s) -
BLACKWELL J. H.,
RICKANSRUD D.,
McKERCHER P. D.,
McVICAR J. W.
Publication year - 1982
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.1365-2621.1982.tb10087.x
Subject(s) - foot and mouth disease virus , foot and mouth disease , lymph , lymph node , virus , serotype , biology , virology , food science , chemistry , medicine , pathology
Foot‐and‐mouth disease virus was examined for its stability during cooking in tissues from infected cattle. The 0 1 (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.