EFFECT OF PROCESSING ON RECOVERY OF POLIO VIRUS FROM INOCULATED FOODS

被引：19

作者：

HEIDELBAUGH, ND

GIRON, DJ

机构：

[1] USAF School of Aerospace Medicine, Aerospace Medical Division (AFSC), Brooks Air Force Base, Texas

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb10330.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

—The recovery of polio virus inoculated into a variety of foods was studied as a function of four food processing operations: freeze dehydration, “pasteurization” by exposure to Cobalt‐60 gamma irradiation, refrigerated storage at 4°C, and storage at 20°C. In general, a decrease in virus recovery was noted following each of the operations. Complete loss in recoverability was observed only in highly acid foods (below pH 2.9) stored at 20°C for 96 or 168 hr. Use of a DEAE Sephadex chromatographic column was found to have potential application for separation of virus foods. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：239 / +

页数：1

共 15 条

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