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Virucidal Effectiveness of Flexible Pouch Processing of Meat Products Prepared from Foot‐and‐Mouth Disease‐Affected Cattle
Author(s) -
GARCIAVIDAL W.,
BLACKWELL J.H.,
CORREA C.A.,
HUERTAS S.,
URRESTARAZU V.
Publication year - 1988
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.1365-2621.1988.tb07806.x
Subject(s) - food science , lymph , foot and mouth disease , foot and mouth disease virus , processed meat , biology , virus , chemistry , medicine , virology , pathology
Thermal processing of ground beef, beef cubes or beef slices in commercially popular flexible pouches, effectively inactivated foot‐and‐mouth disease (FMD) virus that had resulted from infection of cattle. Cooking the meat products at 75°C for 20 min or 80°C for 15 min was virucidal; however, FMD virus survived in ground beef products processed for shorter time periods and/or at lower temperatures. The processing schema described were limited to 200g samples of these meat products. Postmortem decrease of pH due to electrical stimulation of carcasses inactivated the virus in skeletal muscle but not in lymph mode tissue.