J Vet Sci.
2007 Sep;8(3):303-305. 10.4142/jvs.2007.8.3.303.
Survival of avirulent thermostable Newcastle disease virus (strain I-2)in raw, baked, oiled, and cooked white rice at ambient temperatures
- Affiliations
-
- 1Department of Veterinary Microbiology and Parasitology, Faculty of Veterinary Medicine, Sokoine University of Agriculture, P. O. Box 3019, Morogoro, Tanzania. phil_wambura@yahoo.com, pwambura@suanet.ac.tz
- 2School of Veterinary Science, University of Queensland, Brisbane, QLD 4072, Australia.
- KMID: 1090808
- DOI: http://doi.org/10.4142/jvs.2007.8.3.303
Abstract
- Raw white rice has not been considered a good carrierfor oral vaccination, probably because of its antiviralactivity. Methods are required to overcome antiviralactivity in raw white rice. This study was carried out todetermine the effects of various treatments of raw whiterice on the survival of strain I-2 of Newcastle diseasevirus. These included cooking and baking the rice ormixing the rice with vegetable oil prior to coating withvaccine virus. The vaccine-coated rice was then stored for30min and 24h, followed by quantitative recovery of thevirus. Thirty min after mixing, uncooked, cooked, andbaked rice, and rice mixed with vegetable oil showed titersof 10(6.2), 10(7.2), 10(6.6), and 10(7.0) EID50/0.1ml, respectively.After storage for 24h at 22-25oC, the titers dropped to10(5.0), 10(6.5), 10(5.0), and 10(6.0) EID50/0.1ml for uncooked,cooked, baked, and oiled rice, respectively.
- Full Text Links
-
- Actions
-
Cited
- CITED
-
- Close
- Share
-
- Similar articles
-
- Expression of F Protein Gene of a Thermostable Isolate of Newcastle Disease Virus Using Baculovirus Expression System
- Red blood cell elution time of strains of Newcastle disease virus
- A Case of Rice Allergy Caused by Thin Rice Porridge during the Weaning Period
- A Study on the Menu Patterns of Residents in Kangbukgu( I ) -Whole Menu Patterns and Menu Patterns by Meal
- Variation in the Allergenicity of Scrambled, Boiled, Short-Baked and Long-Baked Egg White Proteins
