Identification of a viral inhibitor in ground beef
Keyword(s):
An inhibitor of coxsackievirus B5 was found in extracts of commercially ground beef; it resembled antibody in physical and chemical properties. Another inhibitor, found in a batch of fetal bovine serum, differed from the inhibitor in beef extract and specific coxsackievirus B5 antibody; it was destroyed at pH 3.0. Chemical bonds between virus and inhibitors in beef extract, fetal bovine serum, or specific antiserum against coxsackievirus B5 were formed during storage at 4 °C. The bonds were broken by treatment with hydrochloric acid at pH 3.0 for 1 h, releasing infectious virus. This finding may be of importance in the recovery of virus from ground beef.
2010 ◽
Vol 30
(3)
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pp. 423-430
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Keyword(s):
1971 ◽
Vol 17
(11)
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pp. 1351-1355
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Keyword(s):
1966 ◽
Vol 24
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pp. 101-110
1993 ◽
Vol 51
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pp. 500-501
2016 ◽
Vol 29
(2)
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pp. 266-274