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- W2016295071 abstract "Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings." @default.
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- W2016295071 date "2007-04-30" @default.
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- W2016295071 title "Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures" @default.
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- W2016295071 doi "https://doi.org/10.1016/j.ijfoodmicro.2006.10.030" @default.
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