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Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot‐and‐Mouth Disease Virus in Bovine Tissues

 

作者: J. LASTA,   J.H. BLACKWELL,   A. SADIR,   M. GALLINGER,   F. MARCOVECCIO,   M. ZAMORANO,   B. LUDDENAND,   R. RODRIGUEZ,  

 

期刊: Journal of Food Science  （WILEY Available online 1992）
卷期: Volume 57, issue 1  

页码: 36-39

 

ISSN:0022-1147

 

年代: 1992

 

DOI:10.1111/j.1365-2621.1992.tb05418.x

 

出版商: Blackwell Publishing Ltd

 

关键词: beef;foot‐and‐mouth;virus;heat;irradiation

 

数据来源: WILEY

 

摘要:

ABSTRACTVarious 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 irradia

 

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