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Thermostability of duck hepatitis virus
American Journal of Veterinary Research
|November 1, 1975
Summary
Duck hepatitis viruses (DHVs) show varying thermostability. Pathogenic DHV is less stable than nonpathogenic strains, with inactivation influenced by temperature and passage history.
Area of Science:
- Veterinary Virology
- Molecular Biology
Background:
- Duck hepatitis virus (DHV) is a significant pathogen affecting young ducks.
- Understanding DHV thermostability is crucial for developing effective disinfection and storage protocols.
Purpose of the Study:
- To comparatively assess the thermostability of different duck hepatitis virus (DHV) strains.
- To determine the impact of temperature and storage duration on DHV infectivity.
Main Methods:
- Four DHV strains with different passage histories (duckling, chicken embryo, cell culture) were subjected to various temperatures (56°C, 37°C, room temperature, 4°C, -20°C, -60°C) for defined periods.
- Viral titers were measured using median infective doses (ID50/0.1 ml).
Main Results:
- Pathogenic DHV showed reduced titers after incubation at elevated temperatures.
- Nonpathogenic, embryo-lethal DHV demonstrated greater thermostability than pathogenic strains.
- Cell culture-passaged DHV strains were inactivated at 56°C within 30 minutes.
- DHV infectivity decreased over time at 37°C, room temperature, and 4°C, with better preservation at -20°C and -60°C.
Conclusions:
- Thermostability of DHV varies significantly based on strain virulence and passage history.
- Lower temperatures (4°C, -20°C, -60°C) are more effective for long-term DHV preservation.
- Understanding these stability differences informs virus handling and control strategies.