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

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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Bibliographic Details
Main Authors: John B. Luchansky, Anna C.S. Porto-Fett, David L. Suarez, Erica Spackman
Format: Article
Language:English
Published: Elsevier 2024-08-01
Series:Journal of Food Protection
Subjects:
Attenuated vaccine strain
Avian influenza virus (AIV)
Cooking
Ground beef
Low pathogenic avian influenza (LPAI) virus
Thermal inactivation
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X24001091

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http://www.sciencedirect.com/science/article/pii/S0362028X24001091

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