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Total Caloric Input of a Thermal Process as an Index of Lethality for Foot‐and‐Mouth Disease Virus
Author(s) -
BLACKWELL J.H.,
NOLAN E.J.,
RICKANSRUD D.A.
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.tb10205.x
Subject(s) - infectivity , foot and mouth disease virus , virus , foot and mouth disease , lethality , core (optical fiber) , thermal , chemistry , core temperature , virology , materials science , biology , medicine , composite material , toxicology , physics , thermodynamics
ABSTRACT Because significant quantities of foot‐and‐mouth disease virus undetectable by cell culture infectivity assay can persist in infected tissues throughout thermal processing, classical methods for measuring virus inactivation are difficult to achieve. This study was undertaken to observe the lethality of a given process rather than determining a constant for process time for a given lethality. Thermal diffusivities (α) and one‐dimensional heat flux (Q) were determined for three thermal processes used in processing of beef and pork products. Foot‐and‐mouth disease virus survived in ground beef cooked in flexible nylon thermal processing tubes to core temperatures of 63°C (892 kcal/ m 2 ) in 1.2 hr and 71.2°C (1004 kcal/m 2 ) in 1.45 hr; however, the virus did not survive after processing to a core temperature of 79.4°C (1363 kcal/m 2 ) in 2.0 hr.