[Effect of heating on the survival of swine fever virus in pasteurised canned ham from experimentally infected animals (author's transl)].
Experimentally infected pigs were slaughtered during viraemia. The hams were prepared according to the industrial process and packed in tins with an average content of 5.6 kg. The tins were then heated in the course of which temperatures in the centre of the hams reached maximum values varying between 62.5 and 68.5 degrees C. Within 24 hours of heating the centre of the ham was homogenised and one of two piglets were inoculated with 40 to 80 ml of a 25 per cent suspension. Virus was recovered from one out of two hams prepared at 62.5 degrees C. Virus could not be isolated from four hams processed at a maximum of 65.5 degrees C and from two hams which were heated to a maximum of 66.0 degrees and 68.5 degrees C respectively. A heart temperature of 65 degrees C for 30 minutes proved to be sufficient to eliminate all virus in the ham. The preparation of the ham and the proportionally long preheating period are considered favourable circumstances for inactivating the virus. As the hams were taken from seriously diseases animals with high viraemic titres at the time of slaughter and were injected into susceptible pigs without storage, it may be taken for granted that manufacture at the normal temperature of about 67 degrees C or above offers a sufficient margin to exclude the possible entrance of swine fever virus with contaminated ham. Virus from the virulent strains Ald, Kansas and Brescia in heparinised blood was not completely inactivated during 30 minutes at 67.2 degrees C.
D000818:Animals; D006691:Classical Swine Fever / Q000209:etiology; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat; D013552:Swine; D014780:Viruses / Q000302:isolation & purification*
Invloed van verwarming op de overleving van varkenspestvirus bij de bereiding van gepasteuriseerde ham in blik