Thermal stability of two enteroviruses, poliovirus 1 and coxsackievirus B-2, inoculated into ground beef patties was investigated using household broiling procedures. Internal temperatures during cooking were monitored by thermocouples placed in the centers of patties. The appearance of the centers of hamburgers correlated with the temperatures reached: red-pink-rare, 60 C (140 F); pink-brown-medium, 71 C (160 F); and brown-well-done, 76.7 C (170 F). Cooked and uncooked virus-inoculated patties were assayed for viral plaque forming units produced in Vero monkey kidney cell cultures. No viruses were detected in patties cooked to 60 C (140 F) and held at room temperature for 3 min. However, virus was recovered from 8 of 24 patties cooked to 60 C (140 F) and immediately cooled to 23 C (74 F). No viruses were detected in patties heated to 71 C (160 F) or 76.7 C (170 F) internal temperatures. Results indicate that the cooking time and temperatures used to prepare rare hamburgers wherein the center meat remains red may not be sufficient to inactivate viruses that might be present in the sample especially if the hamburger is consumed or cooled within 3 min of cooking. When frozen or partially defrosted patties are cooked, extensive external cooking can occur with little or no visible change in the coloration of the center meat.
Inactivation of Poliovirus 1 and Coxsackievirus B-2 in Broiled Hamburgers
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R. SULLIVAN, R. M. MARNELL, E. P. LARKIN, R. B. READ; Inactivation of Poliovirus 1 and Coxsackievirus B-2 in Broiled Hamburgers. Journal of Milk and Food Technology 1 August 1975; 38 (8): 473–475. doi: https://doi.org/10.4315/0022-2747-38.8.473
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