Table 2

Treatment	Viral Titre^a	Log Reduction
Virus stock	6.20 ± 0.49
Virus stock heated^b	2.79 ± 0.22	3.4
Cured belly with virus stock heated^b	3.08 ± 0.28	3.1

^aLog TCID50 ± standard deviation.
^bSamples were heated to 53ºC during 3 hours in a convection oven to model typical thermal processing of smoked bacon.

Table 2: Thermal deactivation of porcine reproductive and respiratory syndrome virus during bacon manufacture.