title: Thermal inactivation of infectious pancreatic necrosis virus in a peptone-salt medium mimicking the water-soluble phase of hydrolyzed fish by-products.
abstract: Infectious pancreatic necrosis virus (IPNV) (serotype Sp) was exposed to temperatures between 60 and 90°C in a medium mimicking the water-soluble phase of hydrolyzed fish by-products. D values ranged from 290 to 0.5 min, and the z value was approximately 9.8°C. Addition of formic acid to create a pH 4 medium did not enhance heat inactivation. Predicted inactivation effects at different temperature-time combinations are provided.
authors.affiliation: Nofima AS, Fyllingsdalen, Norway. halvor.nygaard@nofima.no
authors.forename: Halvor
authors.initials: H
authors.lastname: Nygaard
authors.forename: Ingebjørg
authors.initials: I
authors.lastname: Modahl
authors.forename: Mette
authors.initials: M
authors.lastname: Myrmel
mesh_terms: D017756:Aquaculture / Q000706:statistics & numerical data; D003470:Culture Media / Q000737:chemistry*; D005396:Fish Products / Q000821:virology*; D005525:Food-Processing Industry / Q000592:standards*; D006358:Hot Temperature; D006868:Hydrolysis; D018061:Infectious pancreatic necrosis virus / Q000254:growth & development* / Q000302:isolation & purification; D010461:Peptones; D012965:Sodium Chloride; D012995:Solubility; D038301:Virus Inactivation; D014867:Water
chemical_list: D003470:Culture Media; D010461:Peptones; D014867:Water; D012965:Sodium Chloride