期刊
VIROLOGY
卷 433, 期 2, 页码 522-527出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.virol.2012.08.009
关键词
Avian influenza; H7; Infectivity; Temperature; PH; Meat
类别
资金
- European Union project FLURESIST - FP 6- SSP-SB-Influenza: Avian influenza virus survival in poultry commodities, poultry manure and the environment
The aims of this study were to assess the infectivity of highly pathogenic (HP) and low pathogenicity (LP) H7 AI viruses at different temperatures and pH values and to investigate the persistance of HP H7 virus in chicken, turkey and duck meat. The H7 viruses tested remained infectious at +4 degrees C and +20 degrees C for 200 and > 50 days, respectively. At pH 5, H7 viruses retained their infectivity for a shorter period of time compared to pH 7. The infectivity of HP H7 was detected > 2 months in meat maintained at +4 degrees C and was higher in chicken meat compared to turkey and duck meat. Results of this study show that higher temperatures and lower pH values both reduce virus infectivity and demonstrate that HP H7 virus can remain infectious in meat for extended periods of time. (c) 2012 Elsevier Inc. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据