Heat Inactivation of Avian Influenza (H7N3) Virus In Experimentally Infected Chicken Meat

Authors

  • Amjad Ali Channa Department of Veterinary Pathology, Sindh Agriculture University, Tandojam
  • Atta Hussain Shah Department of Animal Products Technology, Faculty of Animal Husbandry & Veterinary Sciences, Sindh Agriculture University, Tandojam, Pakistan
  • Ayaz Hussain Mangi Sindh Institute of Animal Health, Livestock and Fisheries Department Government of Sindh
  • Nazeer Hussain Kalhoro Sindh Institute of Animal Health, Livestock and Fisheries Department, Government of Sindh
  • Zaheer Ahmed Nizamani Department of Veterinary Pathology, Faculty of Animal Husbandry & Veterinary, Sciences, Sindh Agriculture University, Tandojam, 70600, Pakistan
  • Hidayatullah Soomro Department of Veterinary Medicine (Avian Medicine) Faculty of Veterinary Science Shaheed Benazir Bhutto University of Veterinary and Animal Sciences (SBBUVAS) Sakrand
  • Muneer Ahmed Jamali Department of Animal Products Technology, Faculty of Animal Husbandry & Veterinary, Sciences, Sindh Agriculture University, Tandojam, 70600, Pakistan

DOI:

https://doi.org/10.46568/bios.v5i1.163

Keywords:

Avian influenza virus, H7N3, Heat inactivation

Abstract

Introduction Avian influenza virus (H7N3) cause severe systemic disease in chickens and can be persisted in infected chicken meat that cause public health concern. Influenza viruses are heat liable but parameters for heat inactivation have not been known. Methodology The study investigated the quantitative heat inactivation of H7N3 virus from experimentally infected chicken meat. Twenty (20) sero-negative broiler chickens of 04 weeks age were divided into two group viz A (control) and B artificially infected by giving 0.1ml of 106 embryo infectious dose 50 (EID50) (H7N3) virus through intranasal route. Birds were slaughtered on day 9 post infection and tissues (trachea, kidney, lungs and liver) were collected. Inactivation curves were determined at temperature 60, 61, 62, 63 and 64°C. Results Based on D values, time to inactivate H7N3 virus depends on viral titers and inversely related to temperature. This study investigated confirmed that H7N3 virus was effectively inactivated in chicken meat at 60°C in 4 minutes while at 64°C in 1 minutes. Moreover, protocols per log EID50/g reduction in terms of D values at 60 and 64°C were noted 120 and 30 sec, the coefficient of regression ranged as 0.941 to 0.889.

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Published

2024-01-15

How to Cite

Channa, A. A., Shah, A. H. ., Mangi, A. H. ., Kalhoro, N. H. ., Nizamani, Z. A. ., Hidayatullah Soomro, & Jamali, M. A. (2024). Heat Inactivation of Avian Influenza (H7N3) Virus In Experimentally Infected Chicken Meat. BioSight, 5(1), 19–25. https://doi.org/10.46568/bios.v5i1.163

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