Several thermal processes were tested to inactivate foot-and-mouth disease virus in beef miniburgers using a dry oven to grill and a steam oven to finish the cooking. A satisfactory product free of foot-and-mouth disease virus was obtained by grilling the contaminated miniburgers in the dry oven for 299 s at 208°C, followed by steam cooking in the moist oven for 190 s with a minimum average exit temperature of 99.4°C. It was found that a temperature indicator device is a reliable tool to verify the thermal process.
Foot-and-Mouth Disease Virus Inactivation in Miniburgers by a Continuous Dry-Moist Heat Cooking System
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ARMANDO F. PAGLIARO, MARCELO O. MASANA, EDUARDO D. SANJURJO, NORBERTO A. FONDEVILA, H. RICARDO RODRIGUEZ; Foot-and-Mouth Disease Virus Inactivation in Miniburgers by a Continuous Dry-Moist Heat Cooking System. J Food Prot 1 February 1996; 59 (2): 181–184. doi: https://doi.org/10.4315/0362-028X-59.2.181
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