Cold ethanol fractionation and heat inactivation of hepatitis a virus during manufacture of albumin from human plasma

2004 ◽  
Vol 9 (1) ◽  
pp. 65-68 ◽  
Author(s):  
In Seop Kim ◽  
Yong Woon Choi ◽  
Sung Rae Lee ◽  
Hark Mo Sung
Keyword(s):  
Human Plasma ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Heat Inactivation ◽  
Cold Ethanol Fractionation

Heat Inactivation of Hepatitis A Virus in Shellfish Using Steam

2011 ◽  
Vol 3 (1) ◽  
pp. 31-34 ◽  
Author(s):  
Jennifer Harlow ◽  
Denise Oudit ◽  
Ashton Hughes ◽  
Kirsten Mattison
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Heat Inactivation

scholarly journals Studies on heat inactivation of hepatitis A virus with special reference to shellfish: Part 1. Procedures for infection and recovery of virus from laboratory-maintained cockles

1987 ◽  
Vol 98 (3) ◽  
pp. 397-414 ◽  
Author(s):  
Judith Millard ◽  
Hazel Appleton ◽  
J. V. Parry
Keyword(s):  
Special Reference ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Extraction Procedure ◽  
Heat Inactivation ◽  
Viral Gastroenteritis ◽  
Filter Feeding ◽  
End Point ◽  
Laboratory Maintenance

SUMMARYThe consumption of bi-valve mollusean shellfish has been associated with outbreaks of viral gastroenteritis and hepatitis A. Investigations were undertaken to determine the heat inactivation conditions necessary to render shellfish such as cockles safe for the consumer. Conditions for the laboratory maintenance of live cockles are described. In preliminary experiments either poliovirus (106TCID50/ml seawater) or hepatitis A virus (HAV) (approx. 104RFU/ml seawater) was introduced into the shellfish tank. Following 48 h filter feeding, virus was recovered from cockles using an adsorption-elution extraction procedure. Titres of virus recovered ranged from 104to 105TCID50/ml of shellfish extract for poliovirus and from 103to 105RFU/ml of shellfish extract for HAV. Active ingestion of the virus from the seawater was demonstrated by recovering virus from within cockle guts. To quantify recovered HAV, end-point dilutions and an adaptation of a radioimmunofocus assay (RIFA) were compared. The tests were of similar sensitivity but the RIFA has the advantage of being relatively rapid, shortening the time taken to complete an experiment by as much as 4 weeks.

Heat Inactivation of Hepatitis A Virus in Dairy Foods†

2000 ◽  
Vol 63 (4) ◽  
pp. 522-528 ◽  
Author(s):  
S. BIDAWID ◽  
J. M. FARBER ◽  
S. A. SATTAR ◽  
S. HAYWARD
Keyword(s):  
Dairy Products ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Virus Titer ◽  
Skim Milk ◽  
Fat Content ◽  
Heat Inactivation ◽  
Log Reduction ◽  
Custom Made

Experiments were performed to determine the thermal resistance of hepatitis A virus (HAV) in three types of dairy products containing increased amounts of fat content (skim milk, homogenized milk; 3.5% MFG, and table cream; 18% MFG). HAV-inoculated dairy products were introduced into custom-made U-shaped microcapillary tubes that in turn were simultaneously immersed in a waterbath, using custom-made floating boats and a carrying platform. Following exposure to the desired time and temperature combinations, the contents of each of the tubes was retrieved and was tested by plaque assay to determine the reduction in virus titer. Our data indicated that <0.5 min at 85°C was sufficient to cause a 5-log reduction in HAV titer in all three dairy products, whereas at 80°C, ≤0.68 min (for skim and homogenized milk), and 1.24 min (for cream) were needed to cause a similar log reduction. Using a nonlinear two-phase negative exponential model (two-compartment model) to analyze the data, it was found that at temperatures of 65, 67, 69, 71, and 75°C, significantly (P < 0.05) higher exposure times were needed to achieve a 1-log reduction in virus titer in cream, as compared to skim and homogenized milk. For example, at 71°C, a significantly (P < 0.05) higher exposure time of 0.52 min (for cream) was needed as compared to ≤0.18 min (for skim and homogenized milk) to achieve a 1-log reduction in virus titer. A similar trend of inactivation was observed at 73 and 75°C where significantly (P < 0.05) higher exposure times of 0.29 to 0.36 min for cream were needed to cause a 1-log reduction in HAV in cream, as compared to ≤0.17 min for skim and homogenized milk. This study has provided information on the heat resistance of HAV in skim milk, homogenized milk, and table cream and demonstrated that an increase in fat content appears to play a protective role and contributes to the heat stability of HAV.

Inactivation of Hepatitis a Virus by Heat and Formaldehyde

1985 ◽  
Vol 17 (10) ◽  
pp. 43-45 ◽  
Author(s):  
B. Flehmig ◽  
A. Billing ◽  
A. Vallbracht ◽  
K. Botzenhart
Keyword(s):  
Rhesus Monkey ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Heat Inactivation ◽  
Kidney Cell Line ◽  
Monkey Kidney Cell ◽  
Complete Inactivation ◽  
Formaldehyde Treatment ◽  
Different Temperatures ◽  
Fetal Rhesus Monkey Kidney

The GBM strain of hepatitis A virus adapted to a fetal rhesus monkey kidney cell line (Frhk-4/R) was treated and inactivated at several different temperatures and with several different formaldehyde concentrations. Heat inactivation showed that no inactivation occurred after treatment for 60 minutes at 37°C. Treatment for 60 minutes at 50°C reduced infectivity by 1 log 10 step ; treatment for 60 minutes at 60°C, by 4 log 10 steps. Treatment for 30 minutes at 70°C resulted in complete inactivation of HAV. Complete inactivation by formaldehyde treatment was achieved only with a 0.35% concentration. Treatment with lower concentrations resulted in incomplete HAV inactivation.

Hepatitis A virus strain KRM238 resistant at heat inactivation

Transfusion ◽  
2013 ◽  
Vol 53 (9) ◽  
pp. 2103-2104 ◽  
Author(s):  
Mikihiro Yunoki ◽  
Kaoru Sakai ◽  
Atsuko Totsuka ◽  
Akemi Wakisaka
Keyword(s):  
Virus Strain ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Heat Inactivation
Sign in / Sign up

Export Citation Format

Share Document