title: Thermostability of duck hepatitis virus.
abstract: The comparative thermostability of 4 duck hepatitis (DH) viruses were tested at various temperatures for different times. Titer of duckling-passaged, pathogenic DH virus decreased from 10(4.50) to 10(2.33) and 10(2.20) median infective doses (ID50/0.1 ml, respectively, in 2 tests; titer of chicken embryo-passaged, nonpathogenic, but embryo-lethal, DH virus decreased from 10(6.00) to 10(0.46) and from 10(6.62) to 10(0.63) ID50/0.1 ml, respectively; duck embryo fibroblast culture-passaged and duck embryo liver cell culture-passaged, chicken ebryo-infective, but nonlethal, DH viruses were completely inactivated or nearly so after being kept at 56 C for 30 minutes. Duckling-passaged DH virus was not detected on day 21, whereas 10(0.62) ID50 of chicken embryo-passaged DH virus per 0.1 ml remained on day 32 when being kept at 37 C. Titer of chicken embryo-passaged DH virus decreased from 10(7.00) to 10(1.16) ID50/0.1 ml after being kept at room at room temperature for 150 days, to 10(5.17) ID50/0.1 ml after being kept at 4 C for 70 weeks, to 10(6.17) ID50/0.1 ml after being kept at -20 C for 70 weeks, and to 10(6.38) ID50/0.1 ml after being kept at -60 C for 1 year.
mesh_terms: D004770:Enterovirus; D004371:Hepatitis Virus, Duck / Q000254:growth & development / Q000472:pathogenicity; D013696:Temperature