Key result
Thermal processing to 79.4°C inactivated FMD virus in beef products with salts or spices, whereas 93°C was required for products containing infected milk or heart tissue.
Thermal inactivation of foot-and-mouth disease virus in beef products depends on the specific ingredients present, requiring higher temperatures (93°C) when milk or heart tissue is included.
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Varying inactivation thresholds by beef ingredients warrant processing caution; leaves open validation for food safety standards.
The stability of foot‐and‐mouth disease (FMD) virus after thermal processing of formulated comminuted beef products, such as, Salisbury steak, beef loaf and cured beef prepared from FMD‐infected cattle, was examined. Virus survival after product processing in flexible plastic tubes varied with the ingredient present in the product formulation. The virus was completely inactivated in those products containing inorganic salts (sodium chloride, tripolyphosphate or nitrite), farinaceous material or spices after thermal processing to a core temperature of 79.4°C. In those formulated products that contained either FMDV virus‐positive milk or heart tissue from infected cattle, the virus survived the above processing conditions. However, the virus was inactivated in these same products after processing to a core temperature of 93°C.
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Blackwell et al. (1989) studied Foot-and-mouth disease virus in meat products. Thermal processing with various ingredients was evaluated on Virus survival. Thermal processing to 79.4°C inactivated FMD virus in beef products with salts or spices, whereas 93°C was required for products containing infected milk or heart tissue.
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