Key result
Thermal processing of ground beef to a core temperature of 79.4°C (1363 kcal/m2) in 2.0 hours eliminated foot-and-mouth disease virus survival, whereas lower temperatures allowed survival.
Why the study?
Does thermal processing to specific core temperatures and heat fluxes inactivate foot-and-mouth disease virus in ground beef?
Does thermal processing to specific core temperatures and heat fluxes inactivate foot-and-mouth disease virus in ground beef?
Answers are grounded in this paper and cite their sources.
Thermal processing of ground beef to a core temperature of 79.4°C (1363 kcal/m2) over 2.0 hours is required to effectively inactivate foot-and-mouth disease virus.
Because significant quantities of foot‐and‐mouth disease virus undetectable by cell culture infectivity assay can persist in infected tissues throughout thermal processing, classical methods for measuring virus inactivation are difficult to achieve. This study was undertaken to observe the lethality of a given process rather than determining a constant for process time for a given lethality. Thermal diffusivities (α) and one‐dimensional heat flux (Q) were determined for three thermal processes used in processing of beef and pork products. Foot‐and‐mouth disease virus survived in ground beef cooked in flexible nylon thermal processing tubes to core temperatures of 63°C (892 kcal/ m 2 ) in 1.2 hr and 71.2°C (1004 kcal/m 2 ) in 1.45 hr; however, the virus did not survive after processing to a core temperature of 79.4°C (1363 kcal/m 2 ) in 2.0 hr.
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Blackwell et al. (1988) studied Foot-and-mouth disease virus in meat products. Thermal processing vs. Lower core temperatures (63°C and 71.2°C) was evaluated on Virus survival. Thermal processing of ground beef to a core temperature of 79.4°C (1363 kcal/m2) in 2.0 hours eliminated foot-and-mouth disease virus survival, whereas lower temperatures allowed survival.
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