Survival of Selected Viruses on Processed Pork Products
Abstract
Contamination of food with viruses of human health significance is primarily due to human carriers. While cooking or fermenting and drying will inactivate viruses, products can be contaminated post-processing. The data show that the changes produced in pork products by processing will have little effect in decreasing viral numbers if post-processing contamination occurs.
Keywords: ASL R1414
How to Cite:
Proescholdt, T., Pirtle, E. C. & Beran, G. W., (1997) “Survival of Selected Viruses on Processed Pork Products”, Iowa State University Animal Industry Report 1(1).
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