Parry J V, Mortimer P P
J Med Virol. 1984;14(3):277-83. doi: 10.1002/jmv.1890140312.
A method for estimating residual infectious hepatitis A virus (HAV) after heat treatment of suspensions of the virus was devised. It made use of a readily maintained cell line (FRhK-4) in which the rate of release of HAV antigen into the tissue culture medium was directly proportional to the size of the inoculum. Loss of viral infectivity after heating could be estimated by inoculating heat-treated HAV suspensions into cell monolayers and measuring antigen released from the cultures during 5 weeks of incubation. An inoculum of 10(5) tissue culture infecting doses of HAV suspension in phosphate-buffered saline retained 1.0% of its infectivity after treatment for 2 min, and 0.01% after treatment for 4 min at 65 degrees C. The virus was fully inactivated within 4 min at 70 degrees C, 30 sec at 75 degrees C, 5 sec at 80 degrees C, and virtually instantaneously at 85 degrees C. When HAV was suspended in milk and subjected to statutory pasteurisation conditions, 0.1% of its infectivity remained after 30 min at 62.8 degrees C and 1.0% after 15 sec at 71.6 degrees C. The implications of these results for the heat treatment of food, water, and milk are discussed. It appears that recommended heat processes for milk and shellfish may not be adequate to inactivate HAV.
设计了一种用于估算甲型肝炎病毒（HAV）悬液热处理后残余感染性的方法。该方法利用了一种易于维持的细胞系（FRhK - 4），在该细胞系中，HAV抗原释放到组织培养基中的速率与接种物的大小成正比。通过将热处理后的HAV悬液接种到细胞单层中，并测量培养5周期间从培养物中释放的抗原，可估算加热后病毒感染性的丧失。在磷酸盐缓冲盐水中含有10⁵个组织培养感染剂量HAV悬液的接种物，在65℃处理2分钟后保留其感染性的1.0%，处理4分钟后保留0.01%。该病毒在70℃下4分钟内、75℃下30秒内、80℃下5秒内完全失活，在85℃下几乎瞬间失活。当HAV悬浮在牛奶中并进行法定巴氏杀菌条件处理时，在62.8℃下30分钟后仍保留其感染性的0.1%，在71.6℃下15秒后保留1.0%。讨论了这些结果对食品、水和牛奶热处理的影响。看来推荐的牛奶和贝类加热处理程序可能不足以使HAV失活。
