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Appl Environ Microbiol. 1966 March; 14(2): 218-222
Copyright © 1966 American Society for Microbiology. All Rights Reserved.

Survival and Recovery of Enterovirus from Foods

Division of Microbiology, Food and Drug Administration, U.S. Department of Health, Education, and Welfare, Washington, D.C.

ABSTRACT

Type 1 poliovirus and type B1 and B6 coxsackieviruses added to eight commercial frozen or convenience foods before storage at room temperature, 10 C, and -20 C were still viable after various intervals of time up to 1 week, 1 month, and 5 months, respectively. Infectivity titers were determined in monkey kidney tissue culture. Decomposition which took place in food stored at room temperature did not affect the survival of virus, and antibiotics controlled bacterial growth during assay. A rapid, significant reduction in type B6 coxsackievirus was observed in cole slaw. Preliminary data indicate that sodium bisulfite could be the responsible ingredient. A less rapid reduction of type 1 poliovirus and type B6 coxsackievirus was found in hashed brown potatoes when stored at 10 C.