Survival of avirulent thermostable Newcastle disease virus (strain I-2)in raw, baked, oiled, and cooked white rice at ambient temperatures.
- Author:
Philemon Nyangi WAMBURA
1
;
Joanne MEERS
;
Peter SPRADBROW
Author Information
- Publication Type:Brief Communication ; Research Support, Non-U.S. Gov't
- Keywords: chickens; cooked rice; Newcastle disease; strainI-2; thermostable vaccine
- MeSH: Animals; Chick Embryo; Chickens; Cookery; Newcastle Disease/*virology; Newcastle disease virus/growth & development/*physiology; Oryza sativa/chemistry/*virology; Viral Vaccines/chemistry
- From:Journal of Veterinary Science 2007;8(3):303-305
- CountryRepublic of Korea
- Language:English
- 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.
