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

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

Investigators

Swayne, David

Institution

USDA - Agricultural Research Service

Start date

2005

End date

2007

Funding Source

Nat'l. Inst. of Food and Agriculture

Project number

6612-32000-039-13T

Accession number

409769