Title: Updated recommendations for heat inactivation of high pathogenicity avian influenza virus in dried egg white for import/export purposes Authors
Submitted to: International Symposium on Avian Influenza
Publication Type: Abstract Only
Publication Acceptance Date: January 10, 2009
Publication Date: April 5, 2009
Citation: Thomas, C., Swayne, D.E. 2009. Updated recommendations for heat inactivation of high pathogenicity avian influenza virus in dried egg white for import/export purposes [abstract]. Abstracts of the 7th International Symposium on Avian Influenza, April 5-8, 2009, Athens, Georgia. p. 72. Technical Abstract: 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/chicken/PA/1370/83 (H5N2) (PA/83) in dried egg white with a moisture content (7.5%) similar to that found in commercially available spray-dried egg white products. The 95% upper confidence limits for D-values calculated from linear regression of the survival curves at 54.4C, 60.0C, 65.5C, and 71.1C were 475.4, 192.2, 141.0, and 50.1 minutes, respectively. The line equation y = [( 0.05494)(temperature in C)]+5.5693 (RMSE = 0.0711) was obtained by linear regression of experimental D-values versus temperature. Conservative predictions based on the thermal inactivation data suggest that standard industry pasteurization protocols would be very effective for HPAIV inactivation in dried egg white. For example, these calculations predict that after approximately 2.6 days at 54.4C there is a 1:100 probability of 1 EID50/g PA/83 HPAIV remaining when the starting titer is 5 log EID50/g.