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

被引：17

作者：

Alexander, DJ ^{[1
]}

Manvell, RJ ^{[1
]}

机构：

[1] Vet Labs Agcy Weybridge, Dept Virol, Weybridge KT15 3NB, Surrey, England

来源：

AVIAN PATHOLOGY | 2004年 / 33卷 / 02期

关键词：

D O I：

10.1080/0307945042000195795

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

Heat inactivation curves were constructed for Newcastle disease virus strain Herts 33/56 in artificially infected meat homogenate at 60degreesC, 65degreesC, 70degreesC, 74degreesC and 80degreesC. For the four higher temperatures the time taken to reduce the infectivity by 90% (1 log(10)) at the specified temperature (D-t) were estimated as: D-65 = 120 sec, D-70 = 82 sec, D-74 = 40 sec and D-80 29 = sec.

引用

页码：222 / 225

页数：4

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