Panina G F, Civardi A, Cordioli P, Massirio I, Scatozza F, Baldini P, Palmia F
Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia, Brescia, Italy.
Int J Food Microbiol. 1992 Sep;17(1):19-25. doi: 10.1016/0168-1605(92)90015-u.
Survival of hog cholera virus (HCV) was determined in several sausage meat products (Italian salami) prepared with meats from experimentally infected hogs slaughtered at the peak of disease. Meats were processed following the technology applied by the main factories of the typical Italian production. The survival of HCV was assessed through inoculation in both PK 15 cell monolayers and fully susceptible piglets. In all types of sausages examined HCV was detected up to 75 days of curing by piglet inoculation. This technique was much more sensitive than use of cell culture.
