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National Agricultural Library
U.S. Department of Agriculture
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  4. Determination of Temperature and Time Parameters to Inactivate H5N1 High Pathogenicity Avian Influenza Virus in Dried Egg Whites

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

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.

Investigators
Swayne, David
Institution
USDA - Agricultural Research Service
Start date
2007
End date
2009
Funding Source
Agricultural Research Service
Project number
6612-32000-048-18T
Accession number
411340
Categories
Bacterial Pathogens
Commodities
Eggs