Low Pathogenic Avian Influenza Viruses (H3N8, H5N6): In Vitro Influence of <Emphasis Type="SmallCaps">d</Emphasis>,<Emphasis Type="SmallCaps">l</Emphasis>-Lactic Acid and Sodium Chloride on Infectivity and Virus Persistence in Short Fermented Raw Poultry Sausage |
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Authors: | Juliane Straube Jill Manteufel Janin Heinze Karsten Fehlhaber Uwe Truyen Thiemo Albert |
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Institution: | (1) Centre of Veterinary Public Health, Institute of Animal Hygiene and Veterinary Public Health, Faculty of Veterinary Medicine, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany;(2) Centre of Veterinary Public Health, Institute of Food Hygiene, Faculty of Veterinary Medicine, Leipzig University, An den Tierkliniken 1, 04103 Leipzig, Germany |
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Abstract: | Since highly pathogenic avian influenza virus H5N1 emerged in 1997, avian influenza is considered one of the most important
infectious diseases globally. In respect of virus transmission to humans, the consumption of raw poultry products remains
of serious concern. In this study, data about survival time and inactivation kinetics of two low pathogenic avian influenza
virus (AIV) strains (H3N8, H5N6) in short fermented raw sausage were obtained. In addition, the impact of the preserving factors
d,l-lactic acid and sodium chloride on virus infectivity was evaluated through in vitro studies. Virus infectivity was confirmed
in embryonated chicken eggs. Inactivation of H3N8 was seen in d,l-lactic acid solutions (0.15 and 0.20%, pH 4.40–4.70 and pH 3.80–3.91) at both temperatures (20 vs. 4°C) during 3 days of
exposure. However, infectious virus particles could still be detected after exposure to 0.1% d,l-lactic acid (pH 5.80–5.99). In all NaCl solutions (2, 6 and 12% w/v), infectivity of the H3N8 strain decreased steadily but
reduction of the virus titre increased significantly with higher temperature. In raw sausages, decline in virus titre was
observed for both strains during ripening and storage. Thereby, decline of virus infectivity was dependent on time and temperature
with a more marked effect at higher temperatures (22 vs. 7°C). At refrigeration (7°C), both viruses maintained infectivity
over 14 days. Results indicate that appropriate processing of short fermented raw poultry sausage is likely to reduce risk
of virus exposure due to adequate inactivation of AIV during ripening and storage. |
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