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Title: HEAT INACTIVATION OF AVIAN INFLUENZA AND NEWCASTLE DISEASE VIRUSES IN EGG PRODUCTS

Author
item Swayne, David
item Beck, Joan

Submitted to: Avian Pathology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/29/2004
Publication Date: 10/1/2004
Citation: Swayne, D.E., Beck, J.R. 2004. Heat inactivation of avian influenza and newcastle disease viruses in egg products. Avian Pathology. 33(5):1-7.

Interpretive Summary: Avian influenza and Newcastle disease are poultry diseases caused by viruses that are susceptible to killing by heat. Pasteurization is a short term, low heat process used to kill bacteria in milk, egg products and other food items but does not changing their cooking properties. In this study, we determined if avian influenza and Newcastle disease viruses when added to egg products could be killed by the pasteurization process. For the three liquid egg products tested, the standard recommended pasteurization temperatures and times for treatment were effective at killing these viruses. This indicates that pasteurization is an effective means to eliminate avian influenza and Newcastle disease viruses from egg products.

Technical Abstract: Avian influenza and Newcastle disease viruses are heat label viruses, but exact parameters for inactivation at egg pasteurization temperatures have not been established. In this study we artificially infected four egg products with two avian influenza (one low and one high pathogenicity viruses) and three Newcastle disease viruses (two low and one high virulent viruses) and determined inactivation curves at 55, 57, 59, 61 and 63°C. The length of time for inactivation of the viruses, based on Dt values, was directly related to virus titer and inversely related to temperature. Inactivation of each virus varied depending on virus strain and the egg product. Viruses in the 10% salt yolk had the most rapid and complete inactivation for both AI and ND viruses. By contrast, the most resistance to inactivation was HPAI virus in dried egg whites and homogenized whole egg products at 55°C. This study demonstrated inactivation of AI and ND viruses at existing egg pasteurization temperatures and processing times.