Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot‐and‐Mouth Disease Virus in Bovine Tissues

Lasta, Jorge Augusto; Blackwell, John; Sadir, A.M.; Gallinger, Maria M.; Marcoveccio, F J; Zamorano, Mabel de Moura Barros; Luddenand, B.; Rodríguez, Rafael Gómez

doi:10.1111/j.1365-2621.1992.tb05418.x

Cited by 13 publications

(5 citation statements)

References 5 publications

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“…(1988) described virus being inactivated in commercial retort pouches at 75°C for 20 min. In contrast to this study, Lasta et al. (1992) found infectious virus after heating meat and lymph nodes directly in water at 78°C for 20 min.…”

Section: Resultscontrasting

confidence: 99%

“…Garcia-Vidal et al (1988) described virus being inactivated in commercial retort pouches at 75°C for 20 min. In contrast to this study, Lasta et al (1992) found infectious virus after heating meat and lymph nodes directly in water at 78°C for 20 min. The authors concluded that packaging was an important factor, and stated that Garcia-Vidal's use of commercial retort pouches played a role in virus inactivation.…”

Section: Non-dairy Bovine Productscontrasting

confidence: 99%

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Foot-and-Mouth Disease Virus Concentrations in Products of Animal Origin

Ryan

Mackay

Donaldson³

2008

Transboundary and Emerging Diseases

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Foot-and-mouth disease (FMD) is a highly contagious disease of cloven-hoofed animals which can have devastating economic consequences. Maintaining an FMD-free status is a priority for non-endemic countries, which restrict importation of animals and animal products from countries in which the disease is present or sporadic, thus presenting a considerable barrier to international trade. This review examines the concentration of FMD virus in animal tissues during the viraemic stage of disease and in animal products derived from infected animals.

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Section: Resultscontrasting

confidence: 99%

Section: Non-dairy Bovine Productscontrasting

confidence: 99%

Foot-and-Mouth Disease Virus Concentrations in Products of Animal Origin

Ryan

Mackay

Donaldson³

2008

Transboundary and Emerging Diseases

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“…This virus is notorious for its exceptional stability in a harsh environment, since FMDV is resistant to UV, chemicals, and heat (14,27,38). The essential heat resistance of many food-borne and waterborne picornaviruses, such as hepatitis A virus and poliovirus (PV) (36), are derived from the capsid.…”

Section: Discussionmentioning

confidence: 99%

Thermal Inactivation of Foot-and-Mouth Disease Viruses in Suspension

Kamolsiripichaiporn

Subharat

Udon

et al. 2007

Appl Environ Microbiol

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The heat resistance of foot-and-mouth disease virus (FMDV) strains isolated from outbreaks inFoot-and-mouth disease virus (FMDV) is classified within the genus Aphthovirus, family Picornaviridae. FMDV is a nonenveloped, icosahedral symmetric, and single-stranded RNA virus; therefore, it is somewhat resistant to harsh environments, e.g., UV radiation, low water activities, and heat (3). FMDV causes foot-and-mouth disease (FMD) and is highly contagious to cloven-hoofed animals. The common mode of transmission of FMDV is direct contact; however, oral-route transmission via indirect contact has frequently caused epidemics in pigs (2). FMD is the first disease on the OIE List A and also was the first disease for which the OIE established an official list of free countries and zones. FMD has a great potential for causing severe economic loss for many countries (2). In order to export meat from an FMD-infected country to an FMD-free country, meat is subjected to heat treatment to reach an internal core temperature of at least 70°C for a minimum of 30 min or to any equivalent treatment which has been demonstrated to inactivate the FMD virus (38).The efficiency of thermal inactivation is a function of time and temperature. Thermal destruction hypothetically follows first order kinetics. The decimal reduction time (D value, DRT, or D T ) is the time at a specified temperature required to reduce the number of microorganisms by a factor of 10 (23, 24, 44, 45). The D value is the negative reciprocal of the slope of the inactivation curve, where the inactivation of microorganisms is a logarithmic function of time. The z value is defined as the temperature change required to reduce D value by a factor of 10 (23, 24, 44, 45). Likewise, the z value can be calculated by the negative reciprocal of the slope of the decimal reduction curve where D values of different temperatures are plotted on a semilogarithmic scale against temperatures. The z value is specific for a given strain of microorganism in a given medium or product, but the z value does not differ across media as widely as does the D value. This association of D value and temperature in a DRT curve is helpful to calculate the D value of temperatures that were not included in the experiment. Many studies have demonstrated the heat resistance of FMDV (10, 12, 14-16, 30-32, 34). However, these studies involved only a few temperatures, different media, and strains that were not epidemic in Thailand. Therefore, these data are not appropriate bases for bilateral trade negotiations involving Thai animal products. The objective of the present study was to determine the heat resistance of FMDV strains isolated from outbreaks in Thailand, in terms of D value and z value in phosphate-buffered saline (PBS) at 50, 60, 70, 80, 90, and 100°C. MATERIALS AND METHODSVirus and cell culture. FMDV serotypes O (strains O189 and OPN), A (strains A118, A-Sakol, and A132), and Asia 1 (strain AS1) were obtained from the Regional Reference Laboratory for FMD in Southeast Asia, Pakchong, Thailand....

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“…Irradiated meats are still intended to be cooked before consumption. Lasta et al (1992) foimd that there may by a s3mergistic action of irradiation and heat on foot-and-mouth virus. Pirtle et al (1997) saw no such indication with adenovirus, echovirus, encephalomyocarditis (EMC) virus, and pseudorabies virus (PRV).…”

Section: Irradiatioii Of Virusesmentioning

confidence: 99%

“…Whether it is due to differences in viruses, in substrates, or both remains unclear. Lasta et al (1992) studied the combination of heat, irradiation, and curing on the survival of foot-and-mouth virus in meat. Viral survival was detomined in both cell culture and by mouse inoculation.…”

Section: Survival Following Irradiationmentioning

confidence: 99%

The effects of storage, irradiation, and processing on selected viruses in ground pork

Proescholdt

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Viruses are becoming increasingly recognized as major causes of foodbome diseases. While adequate cooking is a time-tested method of inactivating viral contaminants, the numerous outbreaks of viral foodbome disease indicate that either thorough cooking does not occur or that the foods are contaminated aiter cooking. These studies investigated other methods of inactivating viral contaminants in ground pork and pork products. Storage conditions can be used to decrease viral numbers in pork, but the time needed makes this impractical. At refrigerator (4° C) temperatures, most viruses tested lasted long after the product would be considered spoiled. At home freezer (-20° C) temperatures, many viruses were extremely hardy. Hepatitis A vims survived for one year in the freezer with little loss in titer. Even for those that were inactivated by freezer storage, the time needed for total elimination rendered this method impractical. Viral contaminants in foods can be eliminated by irradiation. However, vimses are substantially smaller targets than bacteria, so a correspondingly larger dosage is needed for inactivation. Currently approved dosages will lower viral numbers but will not inactivate all of the vimses present in foods, unless the viral numbers are quite low. Processing has been shown to adequately inactivate even the most durable of vimses. However, if products are contaminated with vimses after processing, this study indicates that the changes that processing induce in the products will not be efifective in inactivating the vimses. This becomes an important control point especially for those products which are meant to be eaten with no fiirther cooking or processing.

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Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot‐and‐Mouth Disease Virus in Bovine Tissues

Cited by 13 publications

References 5 publications

Foot-and-Mouth Disease Virus Concentrations in Products of Animal Origin

Foot-and-Mouth Disease Virus Concentrations in Products of Animal Origin

Thermal Inactivation of Foot-and-Mouth Disease Viruses in Suspension

The effects of storage, irradiation, and processing on selected viruses in ground pork

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