Publication | Closed Access
Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot‐and‐Mouth Disease Virus in Bovine Tissues
14
Citations
6
References
1992
Year
PathologyFood PreservationVeterinary MicrobiologyFood Processing FacilitiesFood‐and‐mouth Disease VirusMeat QualityVirus TransmissionC SerotypesFood MicrobiologyBovine TissuesInfection ControlHealth SciencesVirucidal EffectsFoodborne PathogensVirologyFood QualityFood SafetyFoot‐and‐mouth Disease VirusAnimal ScienceFoodborne IllnessPathogenesisPh EffectsVeterinary ScienceMicrobiologyMedicineAnimal VirusMeat Science
ABSTRACT 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.
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