title: Survival of viruses in fermented edible waste material.
abstract: The survival of selected viruses in fermented edible waste material was studied to determine the feasibility of using this material as a livestock feed ingredient. Seven viruses, including pseudorabies, Newcastle disease, infectious canine hepatitis, avian infectious bronchitis, measles, vesicular stomatitis, and a porcine picornavirus were inoculated into a mixture of ground food waste (collected from a school lung program) containing Lactobacillus acidophilus. Mixtures were incubated at 5 C, 10 C, 20 C, and 30 C for 96 hours. Temperature, pH, and redox potential were monitored. Samples for virus isolation were obtained daily. Newcastle disease virus and infectious canine hepatitis virus survived the entire test period. The porcine picornavirus was inactivated at 30 C after 74 hours, but survived for the entire test period at the other temperatures. Pseudorabies virus was inactivated at 20 C and 30 C within 24 hours, but survived for 48 hours at 10 C and 96 hours at 5 C. Avian infectious bronchitis virus was inactivated at 20 C and 30 C within 24 hours, but survived 72 hours at 5 C and 10 C. Measles and vesicular stomatitis viruses were rapidly inactivated at all 4 temperatures.
mesh_terms: D006516:Adenoviruses, Canine / Q000254:growth & development; D000821:Animal Feed; D005285:Fermentation; D005516:Food Microbiology; D011558:Herpesvirus 1, Suid / Q000254:growth & development; D006863:Hydrogen-Ion Concentration; D007779:Lactobacillus acidophilus / Q000378:metabolism; D009522:Newcastle disease virus / Q000254:growth & development; D010849:Picornaviridae / Q000254:growth & development; D013696:Temperature; D014780:Viruses / Q000254:growth & development*