Total Caloric Input of a Thermal Process as an Index of Lethality for Foot‐and‐Mouth Disease Virus

摘要: Because significant quantities of foot-and-mouth disease virus undetectable by cell culture infectivity assay can persist in infected tissues throughout thermal processing, classical methods for measuring inactivation are difficult to achieve. This study was undertaken observe the lethality a given process rather than determining constant time lethality. Thermal diffusivities (α) and one-dimensional heat flux (Q) were determined three processes used processing beef pork products. Foot-and-mouth survived ground cooked flexible nylon tubes core temperatures 63°C (892 kcal/ m2) 1.2 hr 71.2°C (1004 kcal/m2) 1.45 hr; however, did not survive after temperature 79.4°C (1363 2.0 hr.