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Development of Cooking Standards for Inactivation of Avian Influenza and Newcastle Disease Viruses in Poultry Meat

Investigators
Swayne, David
Institutions
USDA - Agricultural Research Service
Start date
2005
End date
2007
Objective
The objective of this cooperative research project is to develop cooking standards to kill avian influenza and Newcastle disease viruses in poultry meat.
More information
Approach- The studies will generate high pathogenicity avian influenza virus and Newcastle disease virus infected chicken meat, and use a precise thermocycler method to develop Dt and Z values for heat inactivation of these viruses at commercial cooking temperatures and processes
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
6612-32000-039-13T
Accession number
409769
Categories
Sanitation and Quality Standards
Bacterial Pathogens
Prevention and Control
Commodities
Meat, Poultry, Game