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Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot‐and‐Mouth Disease Virus in Bovine Tissues
Author(s) -
LASTA J.,
BLACKWELL J.H.,
SADIR A.,
GALLINGER M.,
MARCOVECCIO F.,
ZAMORANO M.,
LUDDENAND B.,
RODRIGUEZ R.
Publication year - 1992
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.1365-2621.1992.tb05418.x
Subject(s) - infectivity , foot and mouth disease virus , irradiation , virus , serotype , curing (chemistry) , chemistry , food science , gamma irradiation , virology , biology , physics , nuclear physics , polymer chemistry
Various traditional methods for processing meat products were examined for their virucidal effects on the A, O, and C serotypes of food‐and‐mouth disease virus. Aging, curing, heating at 78°C for 20 min or irradiation (1.5 Mrad, 2.5 Mrad) that did not alter the sensory characteristics of the product were used singly or in combination. The only processing treatment that was virucidal was the combination of heat and gamma irradiation.