Sensitivity of porcine epidemic diarrhea virus (PEDV) to pH and heat treatment in the presence or absence of porcine plasma

Veterinary Microbiology

Volumn 181, Issue 3-4, 2015, Pages 283-288

  Quist Rybachuk, G V ^a,b   Nauwynck, H J ^a   Kalmar, I D ^b  

^a GHENT UNIVERSITY   (Belgium)

^b Veterinary RandD Veos   (Belgium)

Author keywords

Decimal reduction time; HAT pasteurization; PEDV; Porcine plasma; SDPP; Viral inactivation

Indexed keywords

ALKALINITY; ARTICLE; BIOSAFETY; CULTURE MEDIUM; DENATURATION; HEAT TREATMENT; NEWBORN MORTALITY; NONHUMAN; PASTEURIZATION; PH; PIG; PLASMA; PORCINE EPIDEMIC DIARRHEA VIRUS; SURVIVAL RATE; TEMPERATURE; VIRUS INFECTION; ANIMAL; CORONAVIRUS INFECTION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HEAT; PATHOGENICITY; SWINE DISEASE; VETERINARY; VIROLOGY;

ANIMALS; CORONAVIRUS INFECTIONS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PLASMA; PORCINE EPIDEMIC DIARRHEA VIRUS; SWINE; SWINE DISEASES;

EID: 84951044414     PISSN: 03781135     EISSN: 18732542     Source Type: Journal    
DOI: 10.1016/j.vetmic.2015.10.010     Document Type: Article

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