Virucidal Effectiveness of Flexible Pouch Processing of Meat Products Prepared from Foot-and-Mouth Disease-Affected Cattle |
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| Authors: | W. GARCIA-VIDAL J.H. BLACKWELL C.A. CORREA S. HUERTAS V. URRESTARAZU |
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| Affiliation: | Author Blackwell formerly with the Foreign Animal Disease Diagnostic Laboratory, APHIS, USDA, Greenport, NY is now with the Import Export &Emergency Planning Staff, APHIS, USDA, Hyattsville, MD 20782. Authors Garcia-Vidal, Huertas and Ur-restarazu are with the Facultad Vetrinaria, Instituto De Carne, Montevideo, Uruguay. Author Correa is with the Ministerio de Agricultura y Pesca. Republica de Uruguay. |
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| Abstract: | Thermal processing of ground beef, beef cubes or beef slices in commercially popular flexible pouches, effectively inactivated foot-and-mouth disease (FMD) virus that had resulted from infection of cattle. Cooking the meat products at 75°C for 20 min or 80°C for 15 min was virucidal; however, FMD virus survived in ground beef products processed for shorter time periods and/or at lower temperatures. The processing schema described were limited to 200g samples of these meat products. Postmortem decrease of pH due to electrical stimulation of carcasses inactivated the virus in skeletal muscle but not in lymph mode tissue. |
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