Inactivation of Foot-and-Mouth Disease Virus by pH and Temperature Changes and by Formaldehyde

Bachrach, Howard L.; Breese, Sydney S.; Callis, J. J.; Hess, W. R.; Patty, R. E.

doi:10.3181/00379727-95-23148

Cited by 108 publications

(56 citation statements)

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“…Lauffer & Wheatly (1951) re-investigated the problem of the alleged 3/2 order reaction with influenza haemagglutinin and concluded that the behaviour of their virus was conditioned by the presence, in even the most highly purified preparations, of a mixture of rapidly and slowly reacting haemagglutinin particles. Bachrach, Breese, Callis, Hess & Patty (1957) showed that foot-and-mouth disease virus has a heat inactivation pattern very similar to that found by us for vaccinia, Our results suggest that vaccinia virus preparations also contain particles C . Kaplan with two or three sensitivities to heat, It is more likely, however, that a given vaccinia virus population contains a great preponderance of particles which are rapidly inactivated and a smaller proportion of varying susceptibility to heat.…”

Section: Discussionsupporting

confidence: 69%

The Heat Inactivation of Vaccinia Virus

Kaplan

1958

Journal of General Microbiology

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SUMMARY: Heat inactivation curves of vaccinia virus between 50' and 60' indicate that the virus is heterogeneous in its heat sensitivity. The proportion of heatresistant particles varies inversely with the temperature of exposure. The inactivation of heat-sensitive virus is temperature dependent and seems to be a first-order reaction, while the heat-resistant fraction is inactivated at a constant slow rate unrelated to temperature over the range 5Oo-6O0.The work reported here is part of a larger investigation of virus inactivation by physical agents including ultraviolet and ionizing radiations, under conditions that do not destroy antigenicity (McClean, 1945;Collier, McClean & Vallet, 1956). The heat inactivation of vaccinia virus was determined as a preliminary to testing the protective antigenicity of heat inactivated vaccines. METHODS Virus.Most of the experiments were done with the Lister Institute strain of vaccinia virus adapted to the chick embryo; two experiments were done with the WR mouse neuro-adapted strain of virus. Infected chorioallantoic membranes were extracted in dilute McIlvaine buffer by grinding with sterile powdered neutral glass, Extracts were centrifuged at l O O O g for 15 min. to clear them of debris, titrated and stored at 4". For inactivation, extracts were diluted to a titre between about lo7 and lo8 infective units/ml. Experimental procedure. One ml. samples of virus were heated in small, thin-walled test tubes in a water bath accurate to +0-2'. Samples were removed from the bath at intervals and immediately cooled in a melting ice bath. They were stored at 4" until infectivity titrations were made: this was generally within a few hours, but on a few occasions there was an interval of 2 or 8 days.Infectivity titrations were made by pock counts on the chorioallantoic membranes of 12-or 13-day chick embryos. The refinements of membrane handling technique described by Westwood, Phipps & Boulter (1957) were used. In titrations of WR strain 3-day instead of the usual 2-day incubation was used, because after 2 days the pocks were pale and poorly developed.Diluent. All extractions and dilutions were made in McIlvaine's phosphate + citrate buffer, pH 7.2, 0-004 M-phosphate.In graphs of the results each point is the arithmetic mean of at least four experiments unless otherwise stated. The results are plotted as log Vo/V against time, where Vo is the original concentration and V the concentration at any time t. This enables all the inactivation curves to be given a common

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Section: Discussionsupporting

confidence: 69%

The Heat Inactivation of Vaccinia Virus

Kaplan

1958

Journal of General Microbiology

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“…The utility of the half-life period will be limited, of course, if a virus population is heterogeneous with respect to its pH stability, as shown for example by Bachrach et al (1957) for foot-and-mouth disease virus at pH 5 and 6. We did not obtain any evidence that rinderpest virus exhibits any such heterogeneity.…”

Section: Resultsmentioning

confidence: 99%

“…This, for example, may be compared with the different stabilities of small RNA viruses-high in the case of polioviruses (Bachrach & Schwerdt, 1952) and low in the case of foot-andmouth disease (Bachrach et at. 1957).…”

Section: Resultsmentioning

confidence: 99%

Studies in tissue culture on the pH-stability of rinderpest virus

Ließ

Plowright

1963

J. Hyg.

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The pH-stability of three strains of rinderpest virus, propagated in tissue cultures, was investigated at 4°C. in veronal-acetate buffers (Michaelis) of pH 3·0–10·7.An attenuated laboratory strain, in its 95th culture passage (RBOK), showed maximal stability in the pH range 7·2–8·0, the half-life being about 3·7 days. It was relatively stable from pH 4·0 to 10·2, the half-life at the extremes of this range being over 2 hr. At pH 3·0 the infectivity declined very rapidly, the half-life period being 24·0 sec.One virulent strain (RGK/1) showed a significantly lower resistance than strain RBOK at pH 3/0, probably also at pH 5·0. The inactivation rates for these two strains were, however, not greatly different at pH 10·7. The other virulent strain (RBT/1) was even less stable than RGK/1 at pH 4·0 or 5·0 but of a comparable stability at pH 9·0 and 10·2.These findings are discussed in comparison with published data on the related viruses of measles and canine distemper. The importance of strain differences in studies of this kind is stressed.We are grateful to Mr C. S. Rampton, A.I.M.L.T., and Mr L. W. Rowe, F.I.M.L.T., for help in the preparation of the diagrams. This paper is published with the permission of Mr H. R. Binns, C.M.G., O.B.E., Director, E.A.V.R.O.

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“…Heat inactivation of viruses represents an important approach for mitigating the risk of viral contamination for food and drinking water protection [1][2][3][4][5][6][7][8][9][10], inactivation of vaccine viruses [11][12][13][14][15], inactivation of viruses of importance to agriculture and animal husbandry [16][17][18][19][20][21][22][23][24][25][26][27][28][29][30], and inactivation of viruses in blood products [31][32][33]. More recently, heat inactivation and more particularly high-temperature short-time (HTST) treatment have been evaluated as a barrier technology for mitigating the risk of introducing adventitious viral contaminants into biologics manufacturing processes through contaminated cell culture reagents [34][35][36].…”

Section: Introductionmentioning

confidence: 99%

Intra-Family and Inter-Family Comparisons for Viral Susceptibility to Heat Inactivation

Nims¹,

Plavsic²

2013

Microb Biochem Technol

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A systematic review of the viral heat inactivation literature for data compatible with modeling using the decimal reduction value/z value approach as well as a new approach based on the power function relationship between decimal reduction value and inactivation temperature is presented. The review has enabled us to conduct quantitative intra-family and inter-family comparisons for various heat inactivation characteristics for viruses, including z value, temperature in°C for 1 log 10 and for 4 log 10 inactivation in 30 seconds. The parvoviridae family is confirmed to be the most heat resistant of the various virus families for which data were analyzed.

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Inactivation of Foot-and-Mouth Disease Virus by pH and Temperature Changes and by Formaldehyde

Cited by 108 publications

References 0 publications

The Heat Inactivation of Vaccinia Virus

The Heat Inactivation of Vaccinia Virus

Studies in tissue culture on the pH-stability of rinderpest virus

Intra-Family and Inter-Family Comparisons for Viral Susceptibility to Heat Inactivation

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