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The heat sensitivity of hepatitis A virus determined by a simple tissue culture method
Author(s) -
Parry J. V.,
Mortimer P. P.
Publication year - 1984
Publication title -
journal of medical virology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 121
eISSN - 1096-9071
pISSN - 0146-6615
DOI - 10.1002/jmv.1890140312
Subject(s) - infectivity , virus , pasteurization , virology , hepatitis a virus , viral culture , incubation , microbiology and biotechnology , tissue culture , inoculation , biology , cell culture , chemistry , chromatography , food science , immunology , biochemistry , in vitro , genetics
A method for estimating residual infectious hepatitis A virus (HAV) after heat treatment of suspensions of the virus was devised. It made use of a readily maintained cell line (FRhK‐4) in which the rate of release of HAV antigen into the tissue culture medium was directly proportional to the size of the inoculum. Loss of viral infectivity after heating could be estimated by inoculating heat‐treated HAV suspensions into cell monolayers and measuring antigen released from the cultures during 5 weeks of incubation. An inoculum of 10 5 tissue culture infecting doses of HAV suspension in phosphate‐buffered saline retained 1.0% of its infectivity after treatment for 2 min, and 0.01 % after treatment for 4 min at 65°C. The virus was fully inactivated within 4 min at 70°C, 30 sec at 75°C, 5 sec at 80°C, and virtually instantaneously at 85°C. When HAV was suspended in milk and subjected to statutory pasteurisation conditions, 0.1% of its infectivity remained after 30 min at 62.8°C and 1.0% after 15 sec at 71.6°C. The implications of these results for the heat treatment of food, water, and milk are discussed. It appears that recommended heat processes for milk and shellfish may not be adequate to inactivate HAV.