Persistence of coxsackievirus type A9 suspended in ground beef was found not to be sufficiently affected by extensive bacterial growth, during periods of up to 8 days at 23 or 4 C, to afford any notable degree of protection to the consumer. Longer storage times resulted in marked virus loss. After 2 weeks at both temperatures >90% of the input virus was no longer infective. In the preparation of Thuringer sausage, approximately 85% of the input virus was lost during a 24-hr fermentation at 30 C. Subsequent heating of the prepared sausage at 49 C resulted in a progressive loss of virus. However, after 6 hr at 49 C, an average of 1.1 × 103 infectious units of virus per gram of sausage remained of an initial 7.5 × 105 infectious units per gram.

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Author notes

1Present address: Department of Microbiology, Harvard School of Public Health, Boston, Massachusetts 02115.