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

doi:10.1016/j.tvjl.2013.03.015

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 journal › Article › peer-review

3 Scopus citations

Abstract

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 10^5.2 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 language	English (US)
Pages (from-to)	898-899
Number of pages	2
Journal	Veterinary Journal
Volume	197
Issue number	3
DOIs	https://doi.org/10.1016/j.tvjl.2013.03.015
State	Published - 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:
Copyright 2013 Elsevier B.V., All rights reserved.

Keywords

Fresh pork
Immunofluorescence
Porcine circovirus
Temperature
Virus survival

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10.1016/j.tvjl.2013.03.015

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title = "Effect of temperature on the survival of porcine circovirus type 2b in fresh pork",

abstract = "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.",

keywords = "Fresh pork, Immunofluorescence, Porcine circovirus, Temperature, Virus survival",

author = "Abin, {Martha C.} and Mor, {Sunil K.} and Popowski, {Jackie M.} and Cox, {Ryan B.} and Goyal, {Sagar M.} and Patnayak, {Devi P.}",

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

year = "2013",

month = sep,

doi = "10.1016/j.tvjl.2013.03.015",

language = "English (US)",

volume = "197",

pages = "898--899",

journal = "Veterinary Journal",

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AU - Abin, Martha C.

AU - Mor, Sunil K.

AU - Popowski, Jackie M.

AU - Cox, Ryan B.

AU - Goyal, Sagar M.

AU - Patnayak, Devi P.

N1 - 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: Copyright 2013 Elsevier B.V., All rights reserved.

PY - 2013/9

Y1 - 2013/9

N2 - 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.

AB - 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.

KW - Fresh pork

KW - Immunofluorescence

KW - Porcine circovirus

KW - Temperature

KW - Virus survival

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JF - Veterinary Journal

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ER -

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

Abstract

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Keywords

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