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Survival of viruses in raw sausages. Influence of ripening and storage temperature.

Author(s) : ALBERT T., STRAUBE J., MANTEUFEL J., et al.

Type of article: Article

Summary

In the present study the impact of raw sausage fermentation on virus infectivity was investigated. Examinations were carried out with the feline calicivirus KS 29 (FCV) as a surrogate for human noroviruses and the ECHO virus strain Farouk as an environmental stable surrogate for human enteroviruses.

Details

  • Original title: Survival of viruses in raw sausages. Influence of ripening and storage temperature.
  • Record ID : 30011467
  • Languages: German
  • Source: Fleischwirtschaft International - vol. 28 - n. 5
  • Publication date: 2013

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