Inactivation of Avian Influenza Virus Inoculated into Ground Beef Patties Cooked on a Commercial Open-Flame Gas Grill

With the emergence of clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (AIV) infection of dairy cattle and its subsequent detection in raw milk, coupled with recent AIV infections affecting dairy farm workers, experiments were conducted to affirm the safety of cooked ground beef related t...

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Hlavní autoři:	John B. Luchansky, Anna C.S. Porto-Fett, David L. Suarez, Erica Spackman
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-08-01
Edice:	Journal of Food Protection
Témata:	Attenuated vaccine strain Avian influenza virus (AIV) Cooking Ground beef Low pathogenic avian influenza (LPAI) virus Thermal inactivation
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S0362028X24001091
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Inactivation of Avian Influenza Virus Inoculated into Ground Beef Patties Cooked on a Commercial Open-Flame Gas Grill

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