고압멸균 처리시간에 따른 닭 체내 조류인플루엔자와 뉴캐슬병 바이러스의 멸균 효과

• 영문명: Sterilization effects of avian influenza virus and newcastle disease virus in chicken muscle and organs dependent on autoclaving time
• 발행기관: 한국예방수의학회
• 저자명: 이진주(Jin Ju Lee) 김동혁(Dong Hyeok Kim) 임정주(Jeong Ju Lim) 김대근(Dae Geun Kim) 민원기(Won Gi Min) 이후장(Hu Jang Lee) 장홍희(Hong Hee Chang) 김석(Suk Kim)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.35, No.4, 270~274쪽, 전체 5쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2011.12.30

영문 초록

Avian influenza (AI) and Newcastle disease (ND) distress a variety of avian species, especially domestic poultry. Severe syndromes are caused by highly virulent specific virus strains termed highly pathogenic AI and velogenic ND viruses, which are potential agrobioterrorism agents. This outbreak emphasizes the need for continuing cooperation between public health and veterinary medical communities in controlling AI and ND when it has a zoonotic potential. Up to date, the stamping out and burying system were applied for controlling methods against these highly infectious diseases in the ordinary way, however these methods had many environmental problems, including leachat and effluvium. Thus, we assessed that sterilization effect of AI and ND virus dependent on several treatment conditions, such as autoclaving time and cutting types of chicken. As a result, we found that the cutting type of chicken meat revealed a reduced HA titer (2 0 ) against both of AI and ND virus after 10 min of autoclaving, while whole chicken showed same titer after 30 and 60 min. Therefore, we propose that the conditions of treatment on infected chicken should be developed for convenient, affordable, and effective prevention methods against for AI and ND.

목차

서 론

재료 및 방법

결과 및 고찰

키워드

Avian Influenza Virus Newcastle Disease Virus Sterilization Effect Autoclaving