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Int J Food Microbiol. 2007 Apr 10;115(2):214-9. Epub 2006 Dec 28.

Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures.

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1
Institute for Risk Assessment Sciences, Division Veterinary Public Health, P.O. Box 80.175 NL-3508 TD, University of Utrecht, The Netherlands. j.j.wijnker@vet.uu.nl

Abstract

Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 10(7.3) PFU/ml, strain O(1Kaufbeuren)), these natural casings were treated with sodium chloride or a phosphate salts/sodium chloride mixture and the residual FMDV titres measured. After storage at about 20 degrees C, no remaining infectivity was found after either treatment, whereas casings stored at 4 degrees C still contained infectivity. Storage of salted casings at about 20 degrees C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural casings.

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