Stewart W C, Downing D R, Carbrey E A, Kresse J I, Snyder M L
Am J Vet Res. 1979 May;40(5):739-41.
Experiments were conducted to determine the temperatures required to inactivate hog cholera virus (HCV) in fresh ham after 1 minute and in cured and processed (canned) ham after 90 minutes. A momentary or "flash" temperature of 71 C for 1 minute caused inactivation of the virus in 15 of 15 cubes (2 cm3) of ham. Hog cholera virus was destroyed in 21 of 21 canned hams (weighing 0.91 kg each) when an internal temperature of 65 C was sustained for 90 minutes. Pigs were found to be more sensitive than tissue culture cells for detecting viable HCV in heat-processed fresh hams. Virus was isolated by tissue culture technique only from those hams exposed to temperatures below 61 C. The relative concentration of HCV in unheated cured hams of experimentally infected pigs varied over a wide range; these pigs were inoculated with the virulent Ames strain and were killed on postinfection day 6 or 7.
进行了实验，以确定在新鲜火腿中1分钟后以及在腌制和加工（罐装）火腿中90分钟后使猪霍乱病毒（HCV）失活所需的温度。71摄氏度的瞬时或“闪蒸”温度持续1分钟会使15块（2立方厘米）火腿方块中的病毒全部失活。当内部温度维持在65摄氏度90分钟时，21个罐装火腿（每个重0.91千克）中的猪霍乱病毒全部被灭活。研究发现，在检测热处理新鲜火腿中的活HCV时，猪比组织培养细胞更敏感。仅从暴露于61摄氏度以下温度的火腿中通过组织培养技术分离出病毒。实验感染猪的未加热腌制火腿中HCV的相对浓度变化范围很广；这些猪接种了强毒Ames株，并在感染后第6天或第7天处死。
