Deactivation of Porcine Reproductive and Respiratory Syndrome Virus during Microwave Heating of Bacon
- *Corresponding Author:
- Edward W. Mills
Department of Animal Science
Penn State University
University Park PA 16802, USA
E-mail: [email protected]
Received date: January 08, 2015; Accepted date: January 28, 2015; Published date: January 30, 2015
Citation: Mills ER, Barry RM, Myers SE, Mills EW (2015) Deactivation of Porcine Reproductive and Respiratory Syndrome Virus during Microwave Heating of Bacon. J Veterinar Sci Technol 6:213. doi:10.4172/2157-7579.1000213
Copyright: © 2015 Mills ER, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Deactivation of Porcine Reproductive and Respiratory Syndrome (PRRS) virus during manufacture and microwave cooking of bacon was investigated. Internal cooking temperatures of bacon were measured and used as a model for evaluating thermal deactivation of virus in growth media and in bacon. Thermal deactivation of virus was assessed in inoculated commercial bacon, in bacon manufactured in the pilot plant following viral inoculation of fresh bellies and in bacon from hogs inoculated with PRRS virus. Internal temperature of 110-136°C was observed in bacon cooked using microwave heating. With commercial sliced bacon, up to 6.8 log reduction of viral titer was achieved for bacon heated by microwave to 110°C or higher. Bacon manufacturing trials with samples heated by convection to 53°C (typical for smoked bacon) produced a 3.1 log reduction of viral titer. Low occurrence of PRRS virus in bellies of infected pigs coupled with greater than 3 and 6 log reductions during bacon manufacture and microwave heating, respectively, lead to high confidence that no active virus remains in microwave cooked bacon. Microwave cooked bacon is safe for import into PRRS-free regions.