Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures

J J Wijnker; B Haas; B R Berends

doi:10.1016/j.ijfoodmicro.2006.10.030

Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures

J J Wijnker, B Haas, B R Berends

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.

Original language	English
Pages (from-to)	214-9
Number of pages	6
Journal	International Journal of Food Microbiology
Volume	115
Issue number	2
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2006.10.030
Publication status	Published - 10 Apr 2007

Keywords

Animals
Consumer Product Safety
Food Handling
Food-Processing Industry
Foot-and-Mouth Disease
Foot-and-Mouth Disease Virus
Intestine, Small
Meat Products
Risk Assessment
Sheep
Swine
Temperature
Time Factors
Zoonoses

Access to Document

10.1016/j.ijfoodmicro.2006.10.030

Cite this

@article{2b18ce7fe2ce41b5a04ba6184dedf1b5,

title = "Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures",

abstract = "Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.",

keywords = "Animals, Consumer Product Safety, Food Handling, Food-Processing Industry, Foot-and-Mouth Disease, Foot-and-Mouth Disease Virus, Intestine, Small, Meat Products, Risk Assessment, Sheep, Swine, Temperature, Time Factors, Zoonoses",

author = "Wijnker, {J J} and B Haas and Berends, {B R}",

year = "2007",

month = apr,

day = "10",

doi = "10.1016/j.ijfoodmicro.2006.10.030",

language = "English",

volume = "115",

pages = "214--9",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier BV",

number = "2",

}

TY - JOUR

T1 - Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures

AU - Wijnker, J J

AU - Haas, B

AU - Berends, B R

PY - 2007/4/10

Y1 - 2007/4/10

N2 - Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.

AB - Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.

KW - Animals

KW - Consumer Product Safety

KW - Food Handling

KW - Food-Processing Industry

KW - Foot-and-Mouth Disease

KW - Foot-and-Mouth Disease Virus

KW - Intestine, Small

KW - Meat Products

KW - Risk Assessment

KW - Sheep

KW - Swine

KW - Temperature

KW - Time Factors

KW - Zoonoses

U2 - 10.1016/j.ijfoodmicro.2006.10.030

DO - 10.1016/j.ijfoodmicro.2006.10.030

M3 - Article

C2 - 17196281

SN - 0168-1605

VL - 115

SP - 214

EP - 219

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 2

ER -

Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures

Abstract

Keywords

Access to Document

Fingerprint

Cite this