We thank Dr Kaupert. Comisión National de Energia Atomica (CNJZA), Argentina for logistical support, advice and encouragement; Dr E. Darda, (CNEA), for technical assistance and the Secretaria de Ciencia y Ténica, Argentina for funding the study.
Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot-and-Mouth Disease Virus in Bovine Tissues
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 36–39, January 1992
How to Cite
LASTA, J., BLACKWELL, J.H., SADIR, A., GALLINGER, M., MARCOVECCIO, F., ZAMORANO, M., LUDDENAND, B. and RODRIGUEZ, R. (1992), Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot-and-Mouth Disease Virus in Bovine Tissues. Journal of Food Science, 57: 36–39. doi: 10.1111/j.1365-2621.1992.tb05418.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 2/19/91; revised 6/14/91; accepted 8/15/91.
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.