Heat inactivation of Newcastle disease virus (strain Herts 33/56) in artificially infected chicken meat homogenate

Dennis J Alexander; Ruth J Manvell

doi:10.1080/0307945042000195795

Heat inactivation of Newcastle disease virus (strain Herts 33/56) in artificially infected chicken meat homogenate

Avian Pathol. 2004 Apr;33(2):222-5. doi: 10.1080/0307945042000195795.

Authors

Dennis J Alexander¹, Ruth J Manvell

Affiliation

¹ Virology Department, Veterinary Laboratories Agency Weybridge, Surrey, UK. d.j.alexander@vla.defra.gsi.gov.uk

PMID: 15276992
DOI: 10.1080/0307945042000195795

Abstract

Heat inactivation curves were constructed for Newcastle disease virus strain Herts 33/56 in artificially infected meat homogenate at 60 degrees C, 65 degrees C, 70 degrees C, 74 degrees C and 80 degrees C. For the four higher temperatures the time taken to reduce the infectivity by 90% (1 log10) at the specified temperature (Dt) were estimated as: D65=120 sec, D70=82 sec, D74=40 sec and D80 29=sec.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Chickens*
Hot Temperature*
Meat / virology*
Newcastle disease virus / isolation & purification
Newcastle disease virus / physiology*
Time Factors