Accession Number:

ADA048068

Title:

Thermal Inactivation of Viruses

Descriptive Note:

Final rept. Jan-Jun 1977

Corporate Author:

ARMY NATICK RESEARCH AND DEVELOPMENT CENTER MA

Personal Author(s):

• Larkin, Edward P.

Report Date:

1977-10-01

Pagination or Media Count:

46.0

Abstract:

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.

Descriptors:

• *FOOD PRESERVATION
• *INACTIVATION
• *VIRUSES
• HEAT
• LITERATURE SURVEYS
• NUCLEIC ACIDS
• TEMPERATURE
• THERMAL RESISTANCE

Subject Categories:

• Biochemistry
• Food, Food Service and Nutrition
• Microbiology

Distribution Statement:

APPROVED FOR PUBLIC RELEASE