PMID- 23760750
OWN - NLM
STAT- Publisher
LR  - 20240227
IS  - 1867-0342 (Electronic)
IS  - 1867-0334 (Linking)
DP  - 2013 Jun 13
TI  - Survival of Porcine Reproductive and Respiratory Syndrome Virus in Pork Products.
AB  - There is a risk of virus transmission through contaminated pork, and many viruses 
      are considered potential hazards for both humans and livestock. The risk of 
      transmission may be elevated with importation/exportation of meat between 
      countries globally. Survival of porcine reproductive and respiratory syndrome 
      virus (PRRSV) in different pork products has not been studied. The present study 
      evaluated PRRSV survival in four different products: fresh sausage, ham, bacon, 
      and acidified sausage prepared with experimentally contaminated pork. These 
      products were prepared according to standard methods used by the manufacturers of 
      pork products, and then stored at room temperature, 4  degrees C and -20  degrees C. PRRSV was 
      detected only in fresh sausage for up to 15 days at 4  degrees C and for 30 days at 
      -20  degrees C. No PRRSV was detected at any temperature in any of the other three 
      products. These preliminary data provide valuable information for the pork 
      processing industry, as well as in planning for import/export of these products 
      among different countries.
FAU - Guarino, Helena
AU  - Guarino H
AD  - Department of Veterinary Population Medicine, University of Minnesota, 1333 
      Gortner Avenue, Saint Paul, MN, 55108, USA.
FAU - Cox, Ryan B
AU  - Cox RB
FAU - Goyal, Sagar M
AU  - Goyal SM
FAU - Patnayak, Devi P
AU  - Patnayak DP
LA  - eng
PT  - Journal Article
DEP - 20130613
PL  - United States
TA  - Food Environ Virol
JT  - Food and environmental virology
JID - 101483831
EDAT- 2013/06/14 06:00
MHDA- 2013/06/14 06:00
CRDT- 2013/06/14 06:00
PHST- 2013/02/13 00:00 [received]
PHST- 2013/05/14 00:00 [accepted]
PHST- 2013/06/14 06:00 [entrez]
PHST- 2013/06/14 06:00 [pubmed]
PHST- 2013/06/14 06:00 [medline]
AID - 10.1007/s12560-013-9115-3 [doi]
PST - aheadofprint
SO  - Food Environ Virol. 2013 Jun 13. doi: 10.1007/s12560-013-9115-3.