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. 1966 Mar;14(2):218–222. doi: 10.1128/am.14.2.218-222.1966

Survival and Recovery of Enterovirus from Foods

Richard K Lynt Jr 1
PMCID: PMC546653  PMID: 4289624

Abstract

Type 1 poliovirus and type B1 and B6 coxsackieviruses added to eight commercial frozen or convenience foods before storage at room temperature, 10 C, and -20 C were still viable after various intervals of time up to 1 week, 1 month, and 5 months, respectively. Infectivity titers were determined in monkey kidney tissue culture. Decomposition which took place in food stored at room temperature did not affect the survival of virus, and antibiotics controlled bacterial growth during assay. A rapid, significant reduction in type B6 coxsackievirus was observed in cole slaw. Preliminary data indicate that sodium bisulfite could be the responsible ingredient. A less rapid reduction of type 1 poliovirus and type B6 coxsackievirus was found in hashed brown potatoes when stored at 10 C.

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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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