Inactivation and degradation of O Taiwan97 foot-and-mouth disease virus in pork sausage processing Original Research Article

This study was to investigate the levels of inactivation and degradation of a field-isolated foot-and-mouth disease virus (FMDV)-strain O Taiwan97 in pork sausage processing. FMDV antibody-free pigs were inoculated with virus suspensions and slaughtered after developing observable symptoms. Lymph nodes (LN), blood clots (BC), and muscle were collected for the evaluation of inactivation during chilling, curing, drying and steaming processes. Viable virus was assessed by the TCID50 technique and RT-PCR was used to detect viral genomes. Cell culture results revealed that viruses could be detected from LN and BC, but not from muscle. Ninety percent of FMDV was inactivated after each of the chilling, curing and steaming processes as compared to <80% inactivation after the drying process. The FMDV genome was detectable in 88% of the muscle, and was found in 100% of the serum, BC and LN. After processing, a majority of the genomes were not degraded more than 60%, with the exception of the thermal-steaming process. These findings indicated that the FMDV genome was detectable after each processing step, indicating a potential infectious risk. Thus, apart from regular surveillance in the field, monitoring of meat product pH and heat treatments are essential for FMDV inactivation.