title: Temperature and pH stability of duck hepatitis virus.
abstract: Duck hepatitis virus was comparatively stable at temperatures below 40 to 45 degrees C but was rapidly inactivated at higher temperatures. The virus was protected against thermal inactivation at 50 degrees C by molar solutions of sodium chloride, sodium sulphate, magnesium chloride and magnesium sulphate and was stable at pH 3 for 9 but not 48 hours. These properties are consistent with its classification as an enterovirus.
authors.affiliation: Animal Health Trust, Kennett, Newmarket, Suffolk, England.
authors.forename: D
authors.initials: D
authors.lastname: Davis