title: Residual viruses in pork products.
abstract: Partly cooked canned hams and dried pepperoni and salami sausages were prepared from the carcasses of pigs infected with African swine fever virus and pigs infected with hog cholera virus. Virus was not recovered from the partly cooked canned hams; however, virus was recovered in the hams before heating in both instances. Both African swine fever virus and hog cholera virus were recovered from the dried salami and pepperoni sausages, but not after the required curing period.
mesh_terms: D000358:African Swine Fever Virus / Q000302:isolation & purification*; D000818:Animals; D006691:Classical Swine Fever / Q000382:microbiology*; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D007497:Iridoviridae / Q000302:isolation & purification*; D008460:Meat; D008461:Meat Products; D012328:RNA Viruses / Q000302:isolation & purification*; D013552:Swine