Title: Thermal inactivation of Newcastle virus in imitation egg product Authors
Submitted to: Southeastern Regional Virology Conference
Publication Type: Abstract Only
Publication Acceptance Date: March 19, 2010
Publication Date: March 21, 2010
Citation: Chmielewski, R.A., Swayne, D.E. 2010. Thermal inactivation of Newcastle virus in imitation egg product [abstract]. Southeastern Regional Virology Conference, March 19-21, 2010, Atlanta, Georgia. p. 4. Technical Abstract: Exotic Newcastle Disease is an avian disease caused by avian paramyxovirus (APMV-1). The virulent form of this virus is 100% fatal in unvaccinated birds while low virulent forms may cause asymptomatic infection to respiratory disease. This disease has been economically devastating to the poultry industry worldwide. With the increase in global trade, there are concerns of that some foods could potentially present biosecurity problems and affect trade agreements. The World Organization for Animal Health (OIE) and the American Egg Board have requested the evaluation of pasteurization processes to inactivate APMV-1. We selected imitation eggs to evaluate the effectiveness of U.S. pasteurization standards for egg products to inactivate a low virulent APMV. Imitation egg whites were artificially inoculated with the low virulent APMV-1/B1 (mean embryo infectious doses [EID50] 108.4), and heat treated at 55, 57, 58, 59, 61, and 63 C, respectively for 1, 2, 3, 4, 6, 8, 12, 15, 25 min. Inactivation curves were generated, and the thermal death times (Dt and Z values) were calculated. The time to obtain one log reduction of virus (Dt value) for 55, 57, 58, 59, 61, and 63 C was 5.3, 2.4, 2.3, 0.62, 0.19, 0.17 and 0.16 min, respectively. The Z-value or temperature transition to reduce the D-value by 1 log was 1.6 min. USDA pasteurization requirement for imitation egg product is 56.7 C for 4.6 min which from our heat inactivation curve (y =7.41e-.1022 (t) and D57 = 2.4 min) would be sufficient to inactivate AMPV-1/B1 by ca. 4 logs.