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Determination of Temperature and Time Parameters to Inactivate H5N1 High Pathogenicity Avian Influenza Virus in Dried Egg Whites

Investigators
Swayne, David
Institutions
USDA - Agricultural Research Service
Start date
2007
End date
2009
Objective
The objective of this cooperative research project is to develop pasteurization standards to kill H5N1 high pathogenicity avian influenza virus in dried egg whites.
More information
APPROACH: The study will develop a process to standardize moisture content in dried egg white, generate H5N1 high pathogenicity avian influenza virus infected egg whites, and use a precise thermocycler method to develop Dt and Z values for heat inactivation of these viruses at commercial pasterization temperatures and processes.
Funding Source
Agricultural Research Service
Project number
6612-32000-048-18T
Accession number
411340
Categories
Sanitation and Quality Standards
Prevention and Control
Bacterial Pathogens
Commodities
Eggs