title: Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures.
abstract: Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.
authors.affiliation: Institute for Risk Assessment Sciences, Division Veterinary Public Health, P.O. Box 80.175 NL-3508 TD, University of Utrecht, The Netherlands. j.j.wijnker@vet.uu.nl
authors.forename: J J
authors.initials: JJ
authors.lastname: Wijnker
authors.forename: B
authors.initials: B
authors.lastname: Haas
authors.forename: B R
authors.initials: BR
authors.lastname: Berends
mesh_terms: D000818:Animals; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods*; D005525:Food-Processing Industry / Q000379:methods* / Q000592:standards; D005536:Foot-and-Mouth Disease / Q000517:prevention & control / Q000635:transmission; D029544:Foot-and-Mouth Disease Virus / Q000254:growth & development*; D007421:Intestine, Small / Q000821:virology; D008461:Meat Products / Q000592:standards / Q000821:virology*; D018570:Risk Assessment; D012756:Sheep; D013552:Swine; D013696:Temperature; D013997:Time Factors; D015047:Zoonoses