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Foot-and-Mouth Disease Virus Inactivation in Miniburgers by a Continuous Dry-Moist Heat Cooking System

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Abstract:

Several thermal processes were tested to inactivate foot-and-mouth disease virus in beef miniburgers using a dry oven to grill and a steam oven to finish the cooking. A satisfactory product free of foot-and-mouth disease virus was obtained by grilling the contaminated miniburgers in the dry oven for 299 s at 208°C, followed by steam cooking in the moist oven for 190 s with a minimum average exit temperature of 99.4°C. It was found that a temperature indicator device is a reliable tool to verify the thermal process.

Keywords: FMDV INACTIVATION; MINIBURGER COOKING

Document Type: Research Article

Affiliations: 1: Swift-Armour S. A., C.C. 207, 2000 Rosario, Argentina 2: Instituto de Tecnología de Carnes, CICV, INTA C.C. 77, 1708 Morón, Buenos Aires, Argentina 3: Instituto de Virología, CICV, INTA C.C. 77, 1708 Morón, Buenos Aires, Argentina 4: lnstituto de Tecnología de Carnes, CICV, INTA C.C. 77, 1708 Morón, Buenos Aires, Argentina

Publication date: February 1, 1996

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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