Effect of temperature on the survival of porcine circovirus type 2b in fresh pork

Martha C. Abin, Sunil K. Mor, Jackie M. Popowski, Ryan B. Cox, Sagar M. Goyal, Devi P. Patnayak

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


Porcine circovirus type 2b (PCV2b) causes PCV-associated disease in pigs. This study was conducted to investigate the effect of temperature on the survival of PCV2b in fresh pork. Several pieces of longissimus dorsi muscle were injected with 100μL of a suspension containing 105.2 TCID50 (50% tissue culture infective doses) of the virus. Virus-inoculated pieces of pork were stored at 25°C, 4°C and -20°C and tested for the presence of infectious virus after different times of storage. PCV2b was found to survive in fresh pork for up to 2days post inoculation (dpi) at room temperature, for 6dpi at 4°C and for up to 30 dpi at -20°C indicating that the survival of PCV2b in fresh pork depends on temperature of storage.

Original languageEnglish (US)
Pages (from-to)898-899
Number of pages2
JournalVeterinary Journal
Issue number3
StatePublished - Sep 2013

Bibliographical note

Funding Information:
This project was funded in part by the National Pork Board (Project 08-135). We thank Michael Murtaugh, Sumathy Puvanendiran, and Wendy Wiese for their help.

Copyright 2013 Elsevier B.V., All rights reserved.


  • Fresh pork
  • Immunofluorescence
  • Porcine circovirus
  • Temperature
  • Virus survival


Dive into the research topics of 'Effect of temperature on the survival of porcine circovirus type 2b in fresh pork'. Together they form a unique fingerprint.

Cite this