Inactivation of avian influenza virus H5N2 in acidified chicken pulp.
نویسندگان
چکیده
منابع مشابه
Thermal inactivation of H5N2 high-pathogenicity avian influenza virus in dried egg white with 7.5% moisture.
High-pathogenicity avian influenza viruses (HPAIV) cause severe systemic disease with high mortality in chickens. Isolation of HPAIV from the internal contents of chicken eggs has been reported, and this is cause for concern because HPAIV can be spread by movement of poultry products during marketing and trade activity. This study presents thermal inactivation data for the HPAIV strain A/chicke...
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A precise, reproducible microassay was developed to measure thermal inactivation of high pathogenicity avian influenza (HPAI) virus in chicken meat. Small pieces of breast or thigh meat (0.05 g) from chickens infected with A/chicken/Pennsylvania/1370/1983 (H5N2) (PA/83) or A/chicken/Korea/ES/2003 (H5N1) (Korea/03) HPAI viruses were tested for inactivation in the heating block of a thermocycler....
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Infection of poultry with diverse lineages of H5N2 avian influenza viruses has been documented for over three decades in different parts of the world, with limited outbreaks caused by this highly pathogenic avian influenza virus. In the present study, three avian H5N2 influenza viruses, A/chicken/Shijiazhuang/1209/2013, A/chicken/Chiping/0321/2014, and A/chicken/Laiwu/0313/2014, were isolated f...
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Avian influenza is one of the most important diseases in avian industry, which also threats human population. Thus, vaccination is necessary for controlling this viral disease. In this study, killed vaccine of avian influenza subtype H9N2 and formalin solution (for virus inactivation) were used. It is necessary to study the effect of different factors such as formalin concentration, as well as ...
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ورودعنوان ژورنال:
- The Veterinary record
دوره 164 17 شماره
صفحات -
تاریخ انتشار 2009