TABLE 1.

Summary of average total log₁₀ virus reductions on salmon, beef, pork, and chicken over 30 days of storage at 4 and −20°C^a

Meat	Avg total log10 virus reduction
	4°C			−20°C
	Phi 6	MHV	TGEV	Phi 6	MHV	TGEV
Salmon	3.49	3.10	1.38	2.03	3.71	1.70
Beef	1.31	3.27	0.90	0.52	5.33	1.54
Pork	4.84	5.63	0.73	0.42	5.91	1.54
Chicken	4.73	5.68	1.12	1.77	6.82	2.28

^aPhi 6 is measured in PFU/100 mL; MHV and TGEV are measured in MPN IU/100 mL.