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Effect of Processing on Recovery of Polio Virus From Inoculated Foods (1969)

HEIDELBAUGH, NORMAN D. ; GIRON, DAVID J.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 34 (1969), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: —The recovery of polio virus inoculated into a variety of foods was studied as a function of four food processing operations: freeze dehydration, “pasteurization” by exposure to Cobalt-60 gamma irradiation, refrigerated storage at 4°C, and storage at 20°C. In general, a decrease in virus recovery was noted following each of the operations. Complete loss in recoverability was observed only in highly acid foods (below pH 2.9) stored at 20°C for 96 or 168 hr. Use of a DEAE Sephadex chromatographic column was found to have potential application for separation of virus foods.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10330.x

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