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Applied and Environmental Microbiology logoLink to Applied and Environmental Microbiology
. 1978 Jan;35(1):142–145. doi: 10.1128/aem.35.1.142-145.1978

Residual viruses in pork products.

P D McKercher, W R Hess, F Hamdy
PMCID: PMC242793  PMID: 564162

Abstract

Partly cooked canned hams and dried pepperoni and salami sausages were prepared from the carcasses of pigs infected with African swine fever virus and pigs infected with hog cholera virus. Virus was not recovered from the partly cooked canned hams; however, virus was recovered in the hams before heating in both instances. Both African swine fever virus and hog cholera virus were recovered from the dried salami and pepperoni sausages, but not after the required curing period.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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