title: Stability of viral hemorrhagic septicemia virus (VHSV) in freshwater and seawater at various temperatures.
abstract: Three North American and 1 European viral hemorrhagic septicemia virus (VHSV) isolates taken from either a marine, freshwater, or estuarine host were assessed for survivability in raw and filtered freshwater and seawater at temperatures ranging from 4 to 30 degrees C. All 4 isolates were substantially more stable in freshwater than in seawater, and higher survival was observed at lower water temperatures. The average time required for 99.9% inactivation of VHSV in raw freshwater at 15 degrees C was 13 d, while in raw seawater VHSV was inactivated within an average of 4 d. No consistent correlation was observed between the origin and the stability of the virus isolates. Freshwater isolates were not always the most stable in freshwater; similarly, seawater isolates were not consistently more stable in seawater. Virus survival was greatly enhanced in filtered freshwater with some virus strains remaining infective after 1 yr at 4 degrees C.
authors.affiliation: Fisheries & Oceans Canada, Pacific Biological Station, 3190 Hammond Bay Road, Nanaimo, British Columbia V9T 6N7, Canada.
authors.forename: Laura M
authors.initials: LM
authors.lastname: Hawley
authors.forename: Kyle A
authors.initials: KA
authors.lastname: Garver
mesh_terms: D005060:Europe; D005374:Filtration; D005618:Fresh Water / Q000821:virology*; D050296:Microbial Viability; D009656:North America; D029141:Novirhabdovirus / Q000502:physiology*; D012623:Seawater / Q000821:virology*; D013696:Temperature; D014871:Water Microbiology