Inactivation of Avian Influenza Virus in Mayonnaise

Inactivation of avian influenza virus H5N2 in acidified chicken pulp.

Chlorine Inactivation of Highly Pathogenic Avian Influenza Virus (H5N1)

To determine resistance of highly pathogenic avian influenza (H5N1) virus to chlorination, we exposed allantoic fluid containing 2 virus strains to chlorinated buffer at pH 7 and 8, at 5 degrees C. Free chlorine concentrations typically used in drinking water treatment are sufficient to inactivate the virus by >3 orders of magnitude.

Standardization of ELISA for Detection of Avian Influenza Virus Antibodies

Isolation and Identification of Avian Influenza Virus H9N2 Subtype

Evaluating the Immunogenicity of Avian Influenza Virus Nucleoprotein

  Background:  Influenza viruses cause Avian Influenza (AI) is a serious infectious disease belonging to type A Orthomyxovirus. A viral RNA synthesis is due to an interaction of the nucleoprotein (NP) with the viral polymerase. In the present study, we have evaluated the immunogenicity of avian influenza virus nucleoprotein.  Materials & Methods:   An Influenza Virus N9H2 subtype A/Chicken I...