Pasteurization of antihemophilic factor and model virus inactivation studies

Heating sterilized albumin preparations at 600 degrees C for 10 hours has historically been shown to yield a hepatitis-free, efficacious product. We have evaluated such a pasteurization procedure with AHF preparations. Procoagulant activity and fibrinogen stability were dependent on the amount of sucrose used as a stabilizer. Flash pasteurization at 72 degrees C was evaluated and was found to be detrimental to AHF. Effect of sucrose concentration was shown on the inactivation kinetics of porcine parvovirus. In the absence of other stabilizers, increased sucrose can provide increased thermoresistance to the virus in 2.5% albumin.