Foot-and-mouth disease virus inactivation in beef frankfurters using a biphasic cooking system

A biphasic cooking system for beef frankfurters was evaluated for its effectiveness against foot-and-mouth disease virus (FMD virus) in an assay using 279 infected samples. FMD virus was inactivated by a thermal process consisting of a conventional continuous cooking process followed by steam cooking of vacuum packaged product. In vivo virus detection tests demonstrated that inactivation was achieved by steam cooking for 133 min to reach a minimum temperature of 92·2°C after conventional cooking of frankfurters. In contrast, FMD virus survived the conventional cooking process in continuous oven alone. A temperature indicator device was satisfactory used to monitor thermal processing in steam cooked frankfurters.