Effect of temperature on the survival of porcine circovirus type 2b in fresh pork

Veterinary Journal

Volumn 197, Issue 3, 2013, Pages 898-899

  Abin, Martha C ^a   Mor, Sunil K ^a   Popowski, Jackie M ^a   Cox, Ryan B ^a   Goyal, Sagar M ^a   Patnayak, Devi P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Fresh pork; Immunofluorescence; Porcine circovirus; Temperature; Virus survival

Indexed keywords

ANIMAL TISSUE; ARTICLE; CIRCOVIRUS; CIRCOVIRUS 2B; CONTROLLED STUDY; INOCULATION; LONGISSIMUS DORSI MUSCLE; NONHUMAN; PORK; ROOM TEMPERATURE; SKELETAL MUSCLE; STORAGE TEMPERATURE; SWINE; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY; VIRAL CONTAMINATION; VIRUS SURVIVAL;

PORCINE CIRCOVIRUS; PORCINE CIRCOVIRUS TYPE 2-B; SUIDAE;

FRESH PORK; IMMUNOFLUORESCENCE; PORCINE CIRCOVIRUS; TEMPERATURE; VIRUS SURVIVAL;

ANIMALS; CIRCOVIRUS; FOOD MICROBIOLOGY; FOOD STORAGE; FREEZING; MEAT; REFRIGERATION; SWINE; TIME FACTORS;

EID: 84884983532     PISSN: 10900233     EISSN: 15322971     Source Type: Journal    
DOI: 10.1016/j.tvjl.2013.03.015     Document Type: Article

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