Inactivation and degradation of O Taiwan97 foot-and-mouth disease virus in pork sausage processing

Food Microbiology

Volumn 21, Issue 6, 2004, Pages 737-742

  Chou, C C ^a   Yang, S E ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Chilling; Foot and mouth disease; Pork sausage; RT PCR; Survival

Indexed keywords

FOOT-AND-MOUTH DISEASE VIRUS; SUS SCROFA;

EID: 4143147616     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2004.02.002     Document Type: Article

References (24)

1. Baxt B. Effect of lysomotropic compounds on early events in foot-and-mouth disease virus replication. Virus Res. 7:1987;257-271
2. Bergmann I.E., Malirat V., Auge de Mello P., Gomes I. Detection of foot-and-mouth disease viral sequences in various fluids and tissues during persistence of the virus in cattle. Am. J. Vet. Res. 57:1996;134-137
3. Blackwell J.H., Nolan E.J., Rickansrud D.A. Total caloric input of a thermal process as an index of lethality for foot-and-mouth disease virus. J. Food Sci. 53:1988;185-190
4. Burrows R., Mann J.A., Garland A.J.M., Greig A., Goodridge D. The pathogenesis of natural and simulated natural foot-and-mouth disease infection in cattle. J. Comp. Pathol. 91:1981;599-609
5. Cottral G.E., Cox B.F., Baldwin D.E. The survival of foot-and-mouth disease virus in cured and uncured meat. Am. J. Vet. Res. 21:1960;288-297
6. Curry S., Abrams C.C., Fry E., Crowther J.C., Belsham G.J., Stuart D.I., King A.M.Q. Viral RNA modulates the acid sensitivity of foot-and-mouth disease virus capsids. J. Virol. 69:1995;430-438
7. Garcia-Vidal W., Blackwell J.H., Correa C.A., Huertas S., Urrestarazu.V. Virucidal effectiveness of flexible pouch processing of meat products prepared from foot-and-mouth disease-affected cattle. J. Food Sci. 53:1988;1650-1652
8. Huang C.C., Jong M.H., Lin S.Y. Characteristics of foot and mouth disease virus in taiwan. J. Vet. Med. Sci. 62:2000;677-679
9. Knight, C.A., 1975. Action of Chemical and Physical Agents on Viruses. Chemistry of Viruses, 2nd Edition. Springer, New York, pp. 180-238.
10. Lasta J., Blackwell J.H., Sadir A., Gallinger M., Marcoveccio F., Zamorano M., Ludden B., Rodriguez R. Combined treatments of heat, irradiation, and pH effects on infectivity of foot-and-mouth disease virus in bovine tissues. J. Food Sci. 57:1992;36-39
11. Masana M.O., Fondevila N.A., Gallinger M.M., Lasta J.A., Rodriguez H.R., Gonzalez B. Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus. J. Food Prot. 58:1995;165-169
12. Mebus C.A., House C., Gonzalvo Ruiz F., Pineda J.M., Tapiador J., Pire J.J., Bergada J., Yedloutschnig R.J., Sahu S., Becerra V., Sanchez-Vizcaino J.M. Survival of foot-and-mouth disease, African swine fever, and hog cholera virus in Spanish serrano cured hams and Iberian cured hams, shoulders and joints. Food Microbiol. 10:1993;133-143
13. OIE, 2000. Import Risk Analysis. International Animal Health Code, 9th Edition. Office International des Epizooties, Paris, France.
14. Pagliaro A.F., Masana M.O., Sanjurjo E.D., Fondevila N.A., Rodriguez H.R. Foot-and-mouth disease virus inactivation in miniburgers by a continuous dry-moist heat cooking system. J. Food Prot. 59:1995;181-184
15. Panina G.F., Civardi A., Massirio I., Scatozza F., Baldini P., Palmia F. Survival of foot-and-mouth disease in sausage meat products (Italian salami). Int. J. Food Microbiol. 8:1989;141-148
16. Pointon A.M., Hamilton D., Kolega V., Hathaway S. Risk assessment of organoleptic postmortem inspection procedures for pigs. Vet. Rec. 146:2000;124-131
17. Saunders, W. B., 1986. Anatomy, Composition and Quality. Meat Hygiene, 8th Edition. British Library Cataloguing in Publication Data, London, pp. 57-60.
18. Sellers R.F. Quantitative aspects of the spread of foot-and-mouth disease. Vet. Bull. 41:1971;431-439
19. Stanic M. A simplification of the estimation of the 50 percent endpoints according to the Reed and Muench method. Pathol. Microbiol. 26:1963;298-302
20. Strumillo, C., Kudra, T., 1986. Heat and Mass Transfer in Drying Processes. Drying: Principles, Applications and Design. Gordon and Breach Science Publishers, New York, pp. 37-64.
21. Tsai C.P., Pan C.H., Liu M.Y., Lin Y.L., Chen C.M., Huang T.S., Cheng I.C., Jong M.H., Yang P.C. Molecular epidemiological studies on foot-and-mouth disease type o Taiwan viruses from the 1997 epidemic. Vet. Microbiol. 74:2000;207-216
22. Vangrysperre W., De Clereq K. Rapid and sensitive polymerase chain reaction based detection and typing of foot-and-mouth disease virus in clinical samples and cell culture isolates, combined with a simultaneous differentiation with other genomically and/or symptomatically related viruses. Arch. Virol. 141:1996;331-344
23. Wilson, N.R.P., Dyett E. J., Hughes, R.B., Jones, C.R.V., 1981. Handling of Meat. Meat and Meat Hygiene. Applied Science Publishers, London, pp. 57-59.
24. Yang P.C., Chu R.M., Chung W.B., Sung H.T. Epidemiological characteristics and financial costs of the 1997 foot-and-mouth disease epidemic in Taiwan. Vet. Rec. 145:1999;731-734