Inactivation of avian influenza virus by heat and high hydrostatic pressure

Avian influenza viruses threaten the life of domestic terrestrial poultry and contaminate poultry meat and eggs. Recently, these viruses rarely infected humans but had a high mortality rate in Southeast Asia, the Middle East, and Egypt. Thereby, these viruses caused high economic costs for productio...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food protection 2007-03, Vol.70 (3), p.667-673
Main Authors: ISBARN, Sonja, BUCKOW, Roman, HIMMELREICH, Anke, LEHMACHER, Anselm, HEINZ, Volker
Format: Article
Language:English
Subjects:
Animals
Avian influenza virus
Biological and medical sciences
Chickens
Consumer Product Safety
Food Contamination
Food Handling - methods
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hot Temperature
Humans
Hydrostatic Pressure
Influenza A virus
Influenza A Virus, H7N7 Subtype - pathogenicity
Influenza in Birds - transmission
Influenza, Human - transmission
Kinetics
Meat - virology
Public Health
Temperature
Time Factors
Virus Inactivation
Zoonoses
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Avian influenza viruses threaten the life of domestic terrestrial poultry and contaminate poultry meat and eggs. Recently, these viruses rarely infected humans but had a high mortality rate in Southeast Asia, the Middle East, and Egypt. Thereby, these viruses caused high economic costs for production of poultry and health protection. We inactivated a highly pathogenic avian influenza A virus of subtype H7N7 in cell culture medium and chicken meat by heat and high hydrostatic pressure. Because heat and pressure inactivation curves of the H7N7 virus showed deviations from first-order kinetics, a reaction order of 1.1 had to be selected. A mathematical inactivation model has been developed that is valid between 10 and 60 degrees C and up to 500 MPa, allowing the prediction of the reduction in virus titer in response to pressure, temperature, and treatment time. Incubation at 63 degrees C for 2 min and 500 MPa at 15 degrees C for 15 s inactivated more than 10(5) PFU/ml, respectively. Thus, we suggest high-pressure treatment of poultry and its products to avoid the possible health threat by highly pathogenic avian influenza viruses.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-70.3.667