Extension Number

ASL R1414

Topic

Health

Publication Date

1997

Abstract

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.

Copyright Owner

Iowa State University

Language

en

File Format

application/pdf

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