Inactivation of Avian Influenza Virus by Heat and High Hydrostatic Pressure

Authors: Isbarn, Sonja¹; Buckow, Roman²; Himmelreich, Anke¹; Lehmacher, Anselm¹; Heinz, Volker²

Source: Journal of Food Protection®, Volume 70, Number 3, March 2007 , pp. 667-673(7)

Publisher: International Association for Food Protection

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Abstract:

Avian influenza viruses threaten the life of domestic terrestrial poultry and contaminate poultry meat and eggs. Recently, these viruses rarely infected humans but had a high mortality rate in Southeast Asia, the Middle East, and Egypt. Thereby, these viruses caused high economic costs for production of poultry and health protection. We inactivated a highly pathogenic avian influenza A virus of subtype H7N7 in cell culture medium and chicken meat by heat and high hydrostatic pressure. Because heat and pressure inactivation curves of the H7N7 virus showed deviations from first-order kinetics, a reaction order of 1.1 had to be selected. A mathematical inactivation model has been developed that is valid between 10 and 60°C and up to 500 MPa, allowing the prediction of the reduction in virus titer in response to pressure, temperature, and treatment time. Incubation at 63°C for 2 min and 500 MPa at 15°C for 15 s inactivated more than 10⁵ PFU/ml, respectively. Thus, we suggest high-pressure treatment of poultry and its products to avoid the possible health threat by highly pathogenic avian influenza viruses.

Document Type: Research article

Affiliations: 1: Institut für Hygiene und Umwelt, Abteilung Mikrobiologischer Verbraucherschutz, Marckmannstrasse 129a, D-20539 Hamburg, Germany 2: Technische Universität Berlin, Institut für Lebensmittelbiotechnologie und -prozesstechnik, Königin-Luise-Strasse 22, D-14195 Berlin, Germany

Publication date: 2007-03-01

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Inactivation of Avian Influenza Virus by Heat and High Hydrostatic Pressure

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