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ASSESSMENT OF COOKED PRAWNS AS A VEHICLE FOR TRANSMISSION OF VIRAL DISEASE.

Author(s) : EYLES M. J.

Type of article: Article

Summary

A METHOD HAS BEEN DEVELOPED FOR RECOVERY OF VIRUSES FROM COOKED PEELED PRAWNS. THE SURVIVAL OF POLIOVIRUS L ON THE SURFACE OF COOKED PEELED PRAWNS WAS FOLLOWED DURING STORAGE AT 277-279 K (4-6 DEG C) AND 253 K (-20 DEG C) FOR UP TO 15 DAYS AND UP TO 300 DAYS, RESPECTIVELY. A SUBSTANTIAL PROPORTION (22-75%) OF ADDED VIRUS REMAINED INFECTIVE FOR THE PERIODS THAT THIS PRODUCT IS USUALLY STORED EITHER DURING TRANSPORT AND DISTRIBUTION OR IN THE HOME. THIRTY RETAIL SAMPLES OF COOKED PEELED PRAWNS WERE EXAMINED FOR PRESENCE OF VIRUSES FOR MAN. VIRUSES WERE NOT ISOLATED FROM ANY SAMPLE.

Details

  • Original title: ASSESSMENT OF COOKED PRAWNS AS A VEHICLE FOR TRANSMISSION OF VIRAL DISEASE.
  • Record ID : 1985-0638
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 5
  • Publication date: 1983/05
  • Document available for consultation in the library of the IIR headquarters only.

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