Which meat products are more likely to carry viable FMD virus?

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Multiple Choice

Which meat products are more likely to carry viable FMD virus?

FMD virus survives best in foods that aren’t heat-treated. Cooking or pasteurization inactivates the virus, so heated or pasteurized products are unlikely to carry viable virus. Salt-curing and drying don’t reliably inactivate FMDV, so well-salted meats can retain infectious virus, and unpasteurized dairy products can also harbor it if the animals were infected. Fresh, unsalted meat may be raw but is not preserved in a way that commonly preserves the virus as effectively as salted meat or non-pasteurized dairy, and dried fruits are not meat or dairy products and aren’t primary vectors for viable FMDV. Thus the combination of well-salted meats and non-pasteurized dairy best represents routes where viable virus can persist.

FMD virus survives best in foods that aren’t heat-treated. Cooking or pasteurization inactivates the virus, so heated or pasteurized products are unlikely to carry viable virus. Salt-curing and drying don’t reliably inactivate FMDV, so well-salted meats can retain infectious virus, and unpasteurized dairy products can also harbor it if the animals were infected. Fresh, unsalted meat may be raw but is not preserved in a way that commonly preserves the virus as effectively as salted meat or non-pasteurized dairy, and dried fruits are not meat or dairy products and aren’t primary vectors for viable FMDV. Thus the combination of well-salted meats and non-pasteurized dairy best represents routes where viable virus can persist.

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