Inactivation of Avian Influenza Viruses by Chemical Agents and Physical Conditions: A Review

Benedictis, Paola De; Beato, Maria Serena; Capua, Ilaria

doi:10.1111/j.1863-2378.2007.01029.x

Cited by 105 publications

(89 citation statements)

References 50 publications

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“…The microbes present in the feces and their metabolites are hypothesized to play a role in the persistence of viruses in fecal material (20). The survival of influenza viruses in feces is influenced by the virus strain, the type of feces (species from which the feces were obtained), the physical properties of the feces, and the temperature at which the feces is incubated (9). Similarly, the source of fecal manure can also affect the persistence of AIV in this medium, as in one study, viral persistence was higher in manure collected from SPF chickens than in manure from commercial layers (20).…”

Section: Discussionmentioning

confidence: 99%

Persistence of Avian Influenza Viruses in Lake Sediment, Duck Feces, and Duck Meat

Nazir

Haumacher

Ike

et al. 2011

Appl Environ Microbiol

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The persistence of 3 low-pathogenicity avian influenza viruses (LPAIV) (H4N6, H5N1, and H6N8) and one human influenza virus (H1N1) as well as Newcastle disease virus (NDV) and enteric cytopathogenic bovine orphan (ECBO) virus was investigated in lake sediment, duck feces, and duck meat at 30, 20, 10, and 0°C using a germ carrier technique. Virus-loaded germ carriers were incubated in each substrate, and residual infectivity of the eluted virus was quantified on cell culture after regular intervals for a maximum of 24 weeks. Data were analyzed by a linear regression model to calculate T 90 values (time required for 90% loss of virus infectivity) and estimated persistence of the viruses. In general, the persistence of all of the viruses was highest in lake sediment, followed by feces, and was the lowest in duck meat at all temperatures. For the avian influenza virus subtypes, T 90 values in sediment ranged from 5 to 11, 13 to 18, 43 to 54, and 66 to 394 days at 30, 20, 10, and 0°C, respectively, which were 2 to 5 times higher than the T 90 values of the viruses in the feces and meat. Although the individual viruses vary in tenacity, the survival time of influenza viruses was shorter than that of NDV and ECBO virus in all substrates. The results of this study suggest that lake sediment may act as a long-term source of influenza viruses in the aquatic habitat, while the viruses may remain infectious for extended periods of time in duck feces and meat at low temperatures, allowing persistence of the viruses in the environment over winter.

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Section: Discussionmentioning

confidence: 99%

Persistence of Avian Influenza Viruses in Lake Sediment, Duck Feces, and Duck Meat

Nazir

Haumacher

Ike

et al. 2011

Appl Environ Microbiol

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show abstract

“…In contrast, c-irradiation can be applied to frozen viral samples, preventing unwanted protein degradation. The primary target by which ionizing radiation brings about virus inactivation is via strand breaks of viral nucleic acids, single-stranded RNA in the case of influenza virus, rather than denaturation of virion structure (De Benedictis et al, 2007). Therefore, c-irradiation inactivates viruses without having a detrimental impact on the antigenic structure and biological integrity of proteins (Lowy et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of inactivation method on the cross-protective immunity induced by whole 'killed' influenza A viruses and commercial vaccine preparations

Furuya

Regner

Lobigs

et al. 2010

Journal of General Virology

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“…However, the exposure to pH 5, 7, 10 and 12 could not inactivate the strains within 15 min. As reviewed by De Benedictis et al (2007), observations on the effect of AIV inactivation by acid media are often not in perfect agreement. Experimental designs are often different and because of the use of various virus strains difficult to compare.…”

Section: Discussionmentioning

confidence: 94%

Low Pathogenic Avian Influenza Viruses (H3N8, H5N6): In Vitro Influence of d,l-Lactic Acid and Sodium Chloride on Infectivity and Virus Persistence in Short Fermented Raw Poultry Sausage

et al. 2010

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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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Inactivation of Avian Influenza Viruses by Chemical Agents and Physical Conditions: A Review

Cited by 105 publications

References 50 publications

Persistence of Avian Influenza Viruses in Lake Sediment, Duck Feces, and Duck Meat

Persistence of Avian Influenza Viruses in Lake Sediment, Duck Feces, and Duck Meat

Effect of inactivation method on the cross-protective immunity induced by whole 'killed' influenza A viruses and commercial vaccine preparations

Low Pathogenic Avian Influenza Viruses (H3N8, H5N6): In Vitro Influence of d,l-Lactic Acid and Sodium Chloride on Infectivity and Virus Persistence in Short Fermented Raw Poultry Sausage

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