Survival of Viruses in “Prosciutto di Parma” (Parma Ham)
作者： P.D. McKercher , R.J. Yedloutschnig , J.J. Callis , R. Murphy , G.F. Panina
DOI: 10.1016/S0315-5463(87)71198-5
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摘要: Abstract Co-operative studies were undertaken at the Plum Island Animal Disease Center, Agricultural Research Service, United States Department of Agriculture; Istituto Zooprofiiattico Sperimentale, Brescia, Italy and Sassari, to determine if causative agents for such diseases as foot-and-mouth, African swine fever hog cholera inactivated by processing curing procedures used in preparing Parma hams. Hams prepared from pigs infected with each these when carcass contained greatest amount virus. Foot-and-mouth disease virus could not be recovered hams 108 days U.S. experiment 170 Italian experiment. was 399 300 The 313 189
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