Describe how to eliminate viruses from food.

Most viruses can be destroyed in foods by heating but the time-temperature schedule will vary depending on the target viral agent. For example, one study reported that a poliovirus was found to survive stewing, frying, baking, and steaming of oysters. However, heating it is recommended to destroy Hepatitis A virus that oysters, clams, and other shellfish harvested from contaminated areas be heated to 185 to 194 F for four minutes or steamed for 90 seconds before eating. The best way to prevent foodborne illness from viral agents is to prevent contamination to begin with.

SOURCES:
DiGirolamo, R., J. Liston, and J.R. Matches. 1970. Survival of virus in chilled, frozen, and processed oysters. Applied Microbiology 20:58-63.

Chin, J (ed.) 2000. Control of Communicable Diseases Manual. American Public Health Association, Washington, DC p. 241.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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 AS 0708