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

Abstract

Heat inactivation curves were constructed for Newcastle disease virus strain Herts 33/56 in artificially infected meat homogenate at 60 degrees C, 65 degrees C, 70 degrees C, 74 degrees C and 80 degrees C. For the four higher temperatures the time taken to reduce the infectivity by 90% (1 log10) at the specified temperature (Dt) were estimated as: D65=120 sec, D70=82 sec, D74=40 sec and D80 29=sec.