Treatment Viral Titrea Log Reduction
Virus stock 6.20 ± 0.49  
Virus stock heatedb 2.79 ± 0.22 3.4
Cured belly with virus stock heatedb 3.08 ± 0.28 3.1
aLog TCID50 ± standard deviation.
bSamples were heated to 53ÂșC 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.