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

摘要

ABSTRACTBecause 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 virus inactivation are difficult to achieve. This study was undertaken to observe the lethality of a given process rather than determining a constant for process time for a given lethality. Thermal diffusivities (α) and one‐dimensional heat flux (Q) were determined for three thermal processes used in processing of beef and pork products. Foot‐and‐mouth disease virus survived in ground beef cooked in flexible nylon thermal processing tubes to core temperatures of 63°C (892 kcal/ m2) in 1.2 hr and 71.2°C (1004 kcal/m2) in 1.45 hr; however, the virus did not survive after processing to a core temperature of 79.4°C (1363 kcal/