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Deactivation of Porcine Reproductive and Respiratory Syndrome Virus during Microwave Heating of Bacon | OMICS International | Abstract
ISSN: 2157-7579

Journal of Veterinary Science & Technology
Open Access

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Research Article

Deactivation of Porcine Reproductive and Respiratory Syndrome Virus during Microwave Heating of Bacon

Emily R. Mills1, Rhiannon M. Barry2, Suzanne E. Myers3 and Edward W. Mills1*

1Department of Animal Science, Penn State University, University Park PA 16802, USA

2Department of Entomology, Penn State University, University Park PA 16802, USA

3Myers Stables, Port Matilda, PA 16870, USA

*Corresponding Author:
Edward W. Mills
Department of Animal Science
Penn State University
University Park PA 16802, USA
Tel: 814-865-2394
Fax: 814-865-7442
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.

Abstract

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.

Keywords

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