고압멸균 처리시간에 따른 닭 체내 조류인플루엔자와 뉴캐슬병 바이러스의 멸균 효과

Sterilization effects of avian influenza virus and newcastle disease virus in chicken muscle and organs dependent on autoclaving time

Avian influenza (AI) and Newcastle disease (ND) distress a variety of avian species, especially domestic poultry. Severe syndromes are caused by highly virulent specific virus strains termed highly pathogenic AI and velogenic ND viruses, which are potential agrobioterrorism agents. This outbreak emphasizes the need for continuing cooperation between public health and veterinary medical communities in controlling AI and ND when it has a zoonotic potential. Up to date, the stamping out and burying system were applied for controlling methods against these highly infectious diseases in the ordinary way, however these methods had many environmental problems, including leachat and effluvium. Thus, we assessed that sterilization effect of AI and ND virus dependent on several treatment conditions, such as autoclaving time and cutting types of chicken. As a result, we found that the cutting type of chicken meat revealed a reduced HA titer (2 0 ) against both of AI and ND virus after 10 min of autoclaving, while whole chicken showed same titer after 30 and 60 min. Therefore, we propose that the conditions of treatment on infected chicken should be developed for convenient, affordable, and effective prevention methods against for AI and ND.