Title of article
Effect of temperature on the survival of porcine circovirus type 2b in fresh pork
Author/Authors
Abin، نويسنده , , Martha C. and Mor، نويسنده , , Sunil K. and Popowski، نويسنده , , Jackie M. and Cox، نويسنده , , Ryan B. and Goyal، نويسنده , , Sagar M. and Patnayak، نويسنده , , Devi P. Sahu، نويسنده ,
Issue Information
فصلنامه با شماره پیاپی سال 2013
Pages
2
From page
898
To page
899
Abstract
Porcine circovirus type 2b (PCV2b) causes PCV-associated disease in pigs. This study was conducted to investigate the effect of temperature on the survival of PCV2b in fresh pork. Several pieces of longissimus dorsi muscle were injected with 100 μL of a suspension containing 105.2 TCID50 (50% tissue culture infective doses) of the virus. Virus-inoculated pieces of pork were stored at 25 °C, 4 °C and −20 °C and tested for the presence of infectious virus after different times of storage. PCV2b was found to survive in fresh pork for up to 2 days post inoculation (dpi) at room temperature, for 6 dpi at 4 °C and for up to 30 dpi at −20 °C indicating that the survival of PCV2b in fresh pork depends on temperature of storage.
Keywords
Porcine circovirus , Fresh pork , Temperature , immunofluorescence , Virus survival
Journal title
The Veterinary Journal
Serial Year
2013
Journal title
The Veterinary Journal
Record number
1397720
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