Accession Number:

AD0700867

Title:

EFFECT OF PROCESSING ON RECOVERY OF POLIO VIRUS FROM INOCULATED FOODS

Descriptive Note:

Journal article

Corporate Author:

SCHOOL OF AEROSPACE MEDICINE BROOKS AFB TX

Personal Author(s):

• Heidelbaugh, Norman D.
• Giron, David J.

Report Date:

1969-01-01

Pagination or Media Count:

5.0

Abstract:

The recovery of polio virus inoculated into a variety of foods was studied as a function of four food processing operations freeze dehydration, pasteurization by exposure to Cobalt-60 gamma irradiation, refrigerated storage at 4C, and storage at 20C. In general, a decrease in virus recovery was noted following each of the operations. Complete loss in recoverability was observed only in highly acid foods below pH 2.9 stored at 20C for 96 or 168 hr. Use of a DEAE Sephadex chromatographic column was found to have potential application for separation of virus foods.

Descriptors:

• *FOOD
• REPRINTS
• PROCESSING
• FROZEN FOODS
• DEHYDRATED FOODS
• PASTEURIZATION
• IRRADIATED FOOD
• STERILIZATION
• PH FACTOR
• BIOLOGICAL CONTAMINATION

Subject Categories:

• Food, Food Service and Nutrition
• Microbiology

Distribution Statement:

APPROVED FOR PUBLIC RELEASE