Example: tourism industry

Survivability of highly pathogenic avian influenza virus ...

Vol 3 February 2022 e92 Survivability of highly pathogenic avian influenza virus on raw chicken meat in different environmental conditions highly pathogenic avian influenza (HPAI) viruses, such as H7N9 and H5N8, can cause huge economic losses in the poultry industry, and they can pose a serious risk to public ,2 In Japan, HPAI viruses have been repeatedly detected on raw poultry, reportedly transported by international flight passengers from China and Here, we report the Survivability of HPAI viruses on raw chicken meat in different environmental , we measured the virus titre, using the median tissue culture infectious dose assay (TCID50), of viable H7N9 on raw chicken and the virus titre of untreated H7N9 in culture medium set at different temperatures.

Dec 22, 2021 · Survivability of highly pathogenic avian . influenza virus on raw chicken meat in different environmental conditions . Highly pathogenic avian influenza (HPAI) viruses, such as H7N9 and . H5N8, can cause huge economic losses in the poultry industry, and they can pose a serious risk to public health. 1,2. In Japan, HPAI viruses have

Tags:

  Avian, Pathogenic, Highly, Highly pathogenic avian

Information

Domain:

Source:

Link to this page:

Please notify us if you found a problem with this document:

Other abuse

Transcription of Survivability of highly pathogenic avian influenza virus ...

1 Vol 3 February 2022 e92 Survivability of highly pathogenic avian influenza virus on raw chicken meat in different environmental conditions highly pathogenic avian influenza (HPAI) viruses, such as H7N9 and H5N8, can cause huge economic losses in the poultry industry, and they can pose a serious risk to public ,2 In Japan, HPAI viruses have been repeatedly detected on raw poultry, reportedly transported by international flight passengers from China and Here, we report the Survivability of HPAI viruses on raw chicken meat in different environmental , we measured the virus titre, using the median tissue culture infectious dose assay (TCID50), of viable H7N9 on raw chicken and the virus titre of untreated H7N9 in culture medium set at different temperatures.

2 Frozen temperature ( 20 C), refrigerator temperature (4 C), and room temperature (25 C), the same method is described by Dai et (appendix p 1) H7N9 on the raw chicken or untreated H7N9 in culture medium was incubated for 10 days and 9 days respectively then tested for infectivity using the TCID50. The detection limit of the TCID50 assay used in this study was 10 TCID50/mL . H7N9 on raw chicken and untreated H7N9 lost viability when the temperature increased and when the incubation time increased (appendix p1). H7N9 on raw chicken remained viable at 20 C for 9 days, 4 C for 7 days, and 25 C for 4 days; therefore, H7N9 on raw chicken could be a potential source of transmission domestically and internationally.

3 Second, we investigated the virucidal effects of six standard disinfectants household bleach, ethanol, hand soap, peracetic acetic acid, lactic acid, and acetic acid on H7N9 and H5N8 (clade ) on raw chicken (appendix p 2). HPAI viruses such as H7N9 and H5N8 were not susceptible to 2 min incubation with hand soap or lactic acid; however, no infectious virus could be detected after a 2 min incubation at room temperature with the other disinfectant agents. In conclusion, the potential for HPAI viruses to survive for several days on raw chicken, at various temperatures ( 20 C , 4 C, and 25 C ), is noteworthy and highlights the importance of strict inspection and effective disinfection measures in the supply chain of raw poultry work was supported by the National Natural Science Foundation of China (31830097, 32172868, and 31802174); Young Elite Scientists Sponsorship Program by CAST (2020 QNRC001); Special fund for scientific innovation strategy-construction of high level Academy of Agriculture Science Distinguished Scholar (R2020PY-JC001) and 111 Project (D20008).

4 The authors declare no competing interests. MD and NY contributed equally. MD designed the study, supervised the experiments, collected and analysed data, and drafted the correspondence. NY and LZ performed experiments. YH assisted with data analysis and revised the correspondence. ML coordinated and supervised the study. All authors have read and approved the final correspondence. Copyright 2021 The Author(s). Published by Elsevier Ltd. This is an Open Access article under the CC BY-NC-ND Dai, Nan Yan, Yuwen Huang, Li Zhao, *Ming and Regional Joint Engineering Laboratory for Medicament of Zoonosis Prevention and Control, Guangdong Provincial Key Laboratory of Zoonosis Prevention and Control, College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China (MD, NY, YH, LZ, ML); Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China (ML)1 Wu L, Mitake H, Kiso M, et al.

5 Characterization of H7N9 avian influenza viruses isolated from duck meat Emerg Dis 2020; 67: 792 Zhang J, Li X, Wang X, et al. Genomic evolution, transmission dynamics, and pathogenicity of avian influenza A (H5N8) viruses emerging in China, 2020. virus Evol 2021; 7: veab046. 3 Dai MM, Li HN, Yan N, et al. Long-term survival of SARS-CoV-2 on salmon as a source for international transmission. J Infect Dis 2021; 223: 537 Chin AWH, Chu JTS, Perera MRA, et al. Stability of SARS-CoV-2 in different environmental conditions. Lancet Microbe 2020; 1: Online December 22, 2021 S2666-5247(21)00333-5 This online publication has been corrected. The corrected version first appeared at on March 28, 2022 See Online for appendix


Related search queries