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Survival of several porcine viruses in different Spanish dry-cured meat products



Survival of several porcine viruses in different Spanish dry-cured meat products



Food Chemistry 59(4): 555-559



The purpose of this study was to determine the effect of the Spanish dry curing process on the inactivation of viruses of main economic importance: African swine fever virus (ASFV), classical swine fever virus (CSFV), foot and mouth disease virus (FMDV) and swine vesicular disease virus (SVDV) in Serrano cured hams and Iberian cured hams, shoulders and loins. 31 to 35 Iberian, or white pigs were infected with the respective viruses, and slaughtered at the estimated peak of viremia. The meat products were processed using the commercial procedures currently used in Spain. Samples collected at slaughter and at predetermined intervals during processing were analysed for virus survival by in-vitro and in-vivo assays. The results demonstrated that ASFV, FMDV, CSFV and SVDV are inactivated during Spanish commercial curing process in the dry-cured products studied except in the case of the Serrano ham infected with SVDV, in which the curing time required for inactivation of the virus in lymph nodes exceeded the maximum commercial curing time.

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Accession: 002973161

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DOI: 10.1016/s0308-8146(97)00006-x


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