Progress 10/01/10 to 09/30/11
Outputs
Progress Report Objectives (from AD-416) Develop pasteurization standards to kill avian influenza and Newcastle disease virus in egg products. Approach (from AD-416) Avian Influenza and Newcastle disease virus contaminated egg products will be generated by artificial addition of virus and mixing to produce uniform distribution. The contaminated products will be heat treated using a precise thermocycler method to develop Dt and Z values for heat inactivation using commercial pasteurization temperatures and times. This research is related to inhouse objective 1: Identify determinants of virulence, tissue tropism and host range of avian influenza viruses. The heat inactivation of low pathogenic avian influenza (LPAI) and lentogenic Newcastle disease viruses (lNDV) was conducted in various (sugared, fortified, plain and salted egg yolk) egg products. Linear and non-linear regression-models were used to determine the survival rate and thermal resistance (D and zD-values, respectively) of the viruses in these egg products. The lethality of the pasteurization process (F value) was also calculated. The pasteurization time/temperature recommendations for sugared, fortified, and plain egg yolk products were adequate for the inactivation of both lNDV and LPAI showing between 11-47 decimal reductions which is 2-9.6 times the lethality required for 5 log10 reduction of pathogen in those products. Heat inactivation of both lNDV and LPAI was lowest in plain and salted egg yolks showing lethality of 1.2-2 times the pasteurization requirement and the lowest margin of safety. Performance standard for pasteurization includes the specification for pathogen reduction. This research fulfills the need for specific data (D, zD, and F values) for pathogen reduction and for demonstrating the adequacy of the pasteurization process in inactivating LPAI and lNDV in various egg products to support USA egg products export market.
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Progress 10/01/09 to 09/30/10
Outputs
Progress Report Objectives (from AD-416) Develop pasteurization standards to kill avian influenza and Newcastle disease virus in egg products. Approach (from AD-416) Avian Influenza and Newcastle disease virus contaminated egg products will be generated by artificial addition of virus and mixing to produce uniform distribution. The contaminated products will be heat treated using a precise thermocycler method to develop Dt and Z values for heat inactivation using commercial pasteurization temperatures and times. This research relates to inhouse objective 3: Improve existing diagnostic tests and develop new diagnostic tests that are rapid, sensitive, and improve the detection of avian influenza. High pathogenicity avian influenza viruses (HPAIV) spread throughout the bodies of infected chickens, causing serious and often fatal disease. Infected hens can pass the virus into eggs that they lay, and virus present in the feces can contaminate the egg shell surface. Because HPAIV can be spread by the movement of infected birds or their products (such as eggs) during trade and marketing activity, treatments that destroy the viruses before the products are exported can prevent the spread of HPAIV to new locations. During 2010, heat inactivation data (D and Z-values) on low pathogenic avian influenza and Newcastle AMPV-B1 in phosphate- buffered saline (PBS) were completed. Thermal inactivation curves for low pathogenic Newcastle AMPV-B1 in PBS, and imitation eggs was accomplished for temperature ranges of 53 to 63�C. Heat inactivation testing of low pathogenicity avian influenza (LPAI) A/ck/NY/13142-5/94 (H7N2), high pathogenicity avian influenza (HPAI) A/ck/PA/1370/1983 (H5N2) , lentogenic Newcastle disease vaccine strain (lNDV/B1) and virulent Newcastle disease virus (vNDV/CA) in imitation egg product was completed. These data will assist US producers in increasing exports of pasteurized egg products. Progress was monitored via email and telephone conversations with the cooperator. Three written progress reports were sent to the cooperator.
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Progress 10/01/08 to 09/30/09
Outputs
Progress Report Objectives (from AD-416) Develop pasteurization standards to kill avian influenza and Newcastle disease virus in egg products. Approach (from AD-416) Avian Influenza and Newcastle disease virus contaminated egg products will be generated by artificial addition of virus and mixing to produce uniform distribution. The contaminated products will be heat treated using a precise thermocycler method to develop Dt and Z values for heat inactivation using commercial pasteurization temperatures and times. Significant Activities that Support Special Target Populations The project is related to objective 1 of the in-house project: Identify determinants of virulence, tissue tropism and host range of avian influenza viruses. High pathogenicity avian influenza viruses (HPAIV) spread throughout the bodies of infected chickens, causing serious and often fatal disease. Infected hens can pass the virus into eggs that they lay, and virus present in the feces can contaminate the egg shell surface. Because HPAIV can be spread by the movement of infected birds or their products (such as eggs) during trade and marketing activity, treatments that destroy the viruses before the products are exported can prevent the spread of HPAIV to new locations. During 2009, a post doctoral associate was hired. An experimental plan was developed and initial training was accomplished in basic virology Monitoring: The ADODR had regular email and telephone conversations with the cooperator on research progress. Two written progress reports were sent to the cooperator.
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