Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings

• Published in: International journal of food microbiology Vol. 148; no. 2; pp. 128 - 134
• Main Authors: Wieringa-Jelsma, Tinka, Wijnker, Joris J., Zijlstra-Willems, Esther M., Dekker, Aldo, Stockhofe-Zurwieden, Norbert, Maas, Riks, Wisselink, Henk J.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 02.08.2011
• Subjects: African swine fever virus; African Swine Fever Virus - drug effects; animal health; Animals; Cattle; Cell Line; Classical swine fever virus; Classical swine fever virus - drug effects; Collagen; Collagen 3D matrix model; complete nucleotide-sequence; diagnosis; drug effects; Enterovirus B; Enterovirus B, Human; Enterovirus B, Human - drug effects; Food Contamination; Food Contamination - prevention & control; Food Microbiology; foods; Foot-and-Mouth Disease Virus; Foot-and-Mouth Disease Virus - drug effects; gels; hog; inactivation temperature; international trade; intestines; livestock; Meat Products; Meat Products - virology; mechanical-properties; mouth-disease; Natural casings; pathogenesis; pharmacology; phosphates; Phosphates - pharmacology; pigs; prevention & control; public health; risk; sausage casings; sodium chloride; Sodium Chloride - pharmacology; Swine; Swine vesicular disease virus; swine-fever virus; Temperature; vesicular disease; veterinary drugs; virology; Virus Inactivation; viruses; Collagen 3D matrix model; African swine fever virus; Foot-and-mouth disease virus; Classical swine fever virus; Swine vesicular disease virus; Natural casings

Due to possible presence and spread of contagious animal viruses via natural sausage casings the international trade in these food products is subject to veterinary and public health requirements. In order to manage these restrictions we determined the effect of casing preservation on four highly co...