不同温度和 pH 值下 H7 LP 和 HP 流感病毒的感染力以及冷藏温度下 H7 HP 病毒在禽肉中的持久性。

Infectivity of H7 LP and HP influenza viruses at different temperatures and pH and persistence of H7 HP virus in poultry meat at refrigeration temperature.

机构信息

OIE/FAO and National Reference Laboratory for Newcastle Disease and Avian Influenza, OIE Collaborating Centre for Infectious Diseases at the Human-Animal Interface, Italy.

出版信息

Virology. 2012 Nov 25;433(2):522-7. doi: 10.1016/j.virol.2012.08.009. Epub 2012 Sep 25.

DOI:10.1016/j.virol.2012.08.009

PMID:23017502

Abstract

The aims of this study were to assess the infectivity of highly pathogenic (HP) and low pathogenicity (LP) H7 AI viruses at different temperatures and pH values and to investigate the persistance of HP H7 virus in chicken, turkey and duck meat. The H7 viruses tested remained infectious at +4°C and +20°C for 200 and >50 days, respectively. At pH 5, H7 viruses retained their infectivity for a shorter period of time compared to pH 7. The infectivity of HP H7 was detected >2 months in meat maintained at +4°C and was higher in chicken meat compared to turkey and duck meat. Results of this study show that higher temperatures and lower pH values both reduce virus infectivity and demonstrate that HP H7 virus can remain infectious in meat for extended periods of time.

摘要

本研究旨在评估高致病性 (HP) 和低致病性 (LP) H7 AI 病毒在不同温度和 pH 值下的感染力，并研究 HP H7 病毒在鸡肉、火鸡和鸭肉中的持久性。结果表明，在 +4°C 和 +20°C 下，测试的 H7 病毒分别保持传染性超过 200 天和 >50 天。在 pH5 下，H7 病毒的感染性保持时间比 pH7 下短。在 +4°C 下保存的鸡肉、火鸡和鸭肉中，HP H7 的感染性可检测到 >2 个月，且鸡肉中的感染性高于火鸡和鸭肉。这些结果表明，较高的温度和较低的 pH 值均降低了病毒的感染力，并表明 HP H7 病毒在肉类中可长时间保持感染性。