Contamination of food with viruses of human health significance is primarily due to human carriers. While cooking or fermenting and drying will inactivate viruses, products can be contaminated post-processing. The data show that the changes produced in pork products by processing will have little effect in decreasing viral numbers if post-processing contamination occurs.
Iowa State University
Proescholdt, Terry; Pirtle, E. C.; and Beran, George W., "Survival of Selected Viruses on Processed Pork Products" (1997). Swine Research Report, 1996. 57.