EFFECT OF PROCESSING ON RECOVERY OF POLIO VIRUS FROM INOCULATED FOODS

Abstract

The recovery of polio virus inoculated into a variety of foods was studied as a function of four food processing operations; freeze dehydration, 'pasteurization' by exposure to Cobalt-60 gamma irradiation, refrigerated storage at 4C, and storage at 20C. In general, a decrease in virus recovery was noted following each of the operations. Complete loss in recoverability was observed only in highly acid foods (below pH 2.9) stored at 20C for 96 or 168 hr. Use of a DEAE Sephadex chromatographic column was found to have potential application for separation of virus foods.

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1969
Accession Number
AD0700867

Entities

People

  • David J. Giron
  • Norman D. Heidelbaugh

Organizations

  • United States Air Force School of Aerospace Medicine

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Acids
  • Aerospace Medicine
  • Air Force
  • Air Force Facilities
  • Dehydrated Foods
  • Dehydration
  • Diseases And Disorders
  • Food
  • Food Processing
  • Frozen Foods
  • Health
  • Medical Personnel
  • Pasteurization
  • Public Health
  • Sodium Hydroxide
  • Virus Diseases
  • Viruses

Readers

  • Analytical Chemistry
  • Gender and Food Studies
  • Immunology