Survival of Selected Viruses on Processed Pork Products

Date
1997
Authors
Proescholdt, Terry
Pirtle, E.
Beran, George
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Altmetrics
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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.

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