Thermal Inactivation of Viruses
Final rept. Jan-Jun 1977
ARMY NATICK RESEARCH AND DEVELOPMENT CENTER MA
Pagination or Media Count:
A review of the literature pertaining to thermal inactivation of virus in fluid media, fluid foods and solid foods indicated that the majority of viruses are inactivated at 71 C for 1 minute when normally expected levels of contamination occur. A limited number of viruses have been reported to require a higher heat process. Whether low level contamination by such viruses, would be expected in foods, would survive the 71 C level is not known because of the limited data available. Most food processes will not inactivate viral nucleic acids. However, the presence of nucleases, pH extremes in foods and long storage times probably reduce their potential for retaining infectivity.
- Food, Food Service and Nutrition