High pressure inactivation of selected avian viral pathogens in chicken meat homogenate

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• 作者：Roman Buckow^a ; John Bingham^b ; ^{John.Bingham@csiro.au} ; Susie Daglas^b ; Sue Lowther^b ; Rachel Amos-Ritchie^b ; Deborah Middleton^b
• 关键词：Avian influenza virus (AIV) ; Newcastle disease virus (NDV) ; Infectious bursal diseases virus (IBDV) ; High pressure ; Inactivation ; Chicken meat
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：215-222
• 全文大小：407 K
• 卷排序：73

文摘

Inactivation of pathogenic avian viruses during high pressure processing was investigated. Avian influenza, Newcastle disease and six strains of infectious bursal disease virus were tested. 2 min treatment at 600 MPa resulted in substantial inactivation of viruses in chicken meat homogenate. A very virulent strain of infectious bursal disease virus showed some persistent particles. Resistant IBDV particles were not infectious to chickens when challenged via the mucosal route.