Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural sausage casings

Wijnker, J.J.; Haas, Bernd GND; Berends, B.R.

Bovine intestines, bladders and oesophagus are used for the production of natural casings ("beef casings") as edible sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 104 TCID50/mL, strain A Iran 97), these beef casings were treated with sodium chloride (NaCl) or phosphate supplemented salt (P-salt). In addition, different in-vitro experiments using beef casings were done on a small scale with other FMDV strains (A Turkey 06, C-Oberbayern and O1 Manisa) as "proof of principle". Based on the combined results of the in-vivo and in-vitro experiments, it can be concluded that the storage period of 30 days at 20 °C in NaCl is sufficiently effective to inactivate a possible contamination with FMDV in beef casings and that the usage of P-salt does not clearly enhance the inactivation of FMDV infectivity.

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Wijnker, J.J. / Haas, Bernd / Berends, B.R.: Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural sausage casings. 2011.

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