Heat inactivation of Newcastle disease virus (strain Herts 33/56) in artificially infected chicken meat homogenate

Figures & data

Table 1. Results of heat inactivation of Newcastle disease virus in meat homogenate

Temperature	Time (sec) before sample taken/log EID50/0.1 ml
60°C	0 sec	60 sec	120 sec	180 sec	360 sec	480 sec	600 sec
	6.7^a	5.3	2.7	2.7	3.3	1.1	2.7
65°C	0 sec	30 sec	60 sec	120 sec	240 sec	360 sec	480 sec
	7.1	6.9	6.1	4.9	2.5	2.5	1.5
70°C	0 sec	60 sec	120 sec	240 sec	300 sec	420 sec	540 sec
	7.3	4.1	2.7	1.7	1.3	–^b	0.5
74°C	0 sec	60 sec	90 sec	120 sec	180 sec	240 sec	300 sec
	7.3	4.1	4.7	4.7	2.9	1.7	−0.3
80°C	0 sec	20 sec	40 sec	60 sec	120 sec	180 sec	240 sec
	6.7	3.1	2.9	2.5	−0.1	–	–
65°C (AAF^c)	0 sec	30 sec	60 sec	120 sec	180 sec	240 sec	360 sec
	6.3	2.1	1.9	1.7	0.7	0.7	–
80°C (AAF)	0 sec	20 sec	40 sec	60 sec	80 sec	100 sec	120 sec
	7.1	3.3	–	–	–	–	–
^a Titres of virus in 0.1 ml inoculated material expressed as log10 mean egg infectious doses (EID50) calculated by the Spearman–Karber method.
^b No virus detected.
^c Infective amnio-allantoic fluid.

Figure 1. Heat inactivation of Newcastle disease virus in meat homogenate at 60°C.

Figure 2. Heat inactivation of Newcastle disease virus in meat homogenate at 65°C.

Figure 3. Heat inactivation of Newcastle disease virus in meat homogenate at 70°C.

Figure 4. Heat inactivation of Newcastle disease virus in meat homogenate at 74°C.

Figure 5. Heat inactivation of Newcastle disease virus in meat homogenate at 80°C.

Figure 6. Logarithmic plot of time taken to reduce the infectivity of NDV in meat homogenate by 90% (1 log₁₀) at the specified temperatures (D_t values).