FMD can survive in meat longer under which condition?

FMD can survive in meat longer under which condition?

• A. pH below 5.0
• B. pH above 6.2
• C. Rapid cooking
• D. High temperature sterilization

Answer: (B)

The main idea is how pH affects viral stability in meat. Foot-and-mouth disease virus is a non-enveloped RNA virus whose capsid stays mostly intact at neutral to slightly alkaline pH, so it can remain infectious longer when the environment is not acidic. Acidic conditions (low pH) destabilize the virus and quickly reduce infectivity, while heat from cooking or sterilization destroys the viral particles regardless of pH. So meat stored at a pH higher than about 6 provides a more favorable environment for the virus to persist longer, making pH above 6.2 the condition that allows longer survival.

The main idea is how pH affects viral stability in meat. Foot-and-mouth disease virus is a non-enveloped RNA virus whose capsid stays mostly intact at neutral to slightly alkaline pH, so it can remain infectious longer when the environment is not acidic. Acidic conditions (low pH) destabilize the virus and quickly reduce infectivity, while heat from cooking or sterilization destroys the viral particles regardless of pH. So meat stored at a pH higher than about 6 provides a more favorable environment for the virus to persist longer, making pH above 6.2 the condition that allows longer survival.