不同咸蛋腌制温度对禽流感毒灭活的影响

经人工接种H9亚型禽流感病毒(AIV)的鸭蛋,分别在12℃、22℃和32℃条件下按常规方法腌制于饱和盐水中,同时以置饱和盐水中的禽流感病毒和未经处理禽流感病毒样品作为对照,通过MDCK细胞培养、间接免疫荧光方法定期进行禽流感病毒毒力测定,结果在12℃、22℃和32℃条件下腌制鸭蛋中的禽流感病毒分别于49天、27天和4天失去毒力,置饱和盐水中的禽流感病毒分别在27天、9天和2天失去毒力,而未经处理的禽流感病毒分别在92天、29天和17天失去毒力;不同试验温度条件下,以荧光RT-PCR检测腌制鸭蛋和对照样品中的禽流感病毒,在100天后仍可检出病毒核酸(Ct<30)。以上检测结果表明,在腌制鸭蛋时于常温下置饱和盐水腌制40天以上的传统咸蛋生产工艺,可使禽流感病毒完全失去毒力,腌制的鲜咸蛋携带或传播禽流感病毒的风险极低或不存在风险。

Detection of AIV Inactivation at Different Temperatures in Making Salted Eggs

Duck eggs inoculated with the H9 subtype avian influenza virus (AIV) is pickled in the saturated brine according to the conventional methods in 12℃, 22℃ and 32℃ respectively, set the AIV treated with saturated brine and untreated AIV as controls. Virulence of the virus specimens was determined regularly by Using Madin-Darby canine kidney cell (MDCK) as virus hosts and immunity fluorescence assay as indictors,and the virus specimens were detected by fluorescence RT-PCR else. At 12℃, 22℃ and 32℃, the AIV in salted duck eggs lost virulence in 49 days,27 days and 4 days; the AIV in saturated brine lost virulence in 27 days, 9 days and 2 days; the untreated AIV lost virulence in 92 days, 29 days and 17 days respectively. The salted duck eggs and the virus samples as controls in different temperature can still be detected the nucleic acid of AIV (Ct<30) after 100 days. Experimental results indicated that AIV lost its virulence completely when duck eggs were picked in saturated brine for more than 40 days. As a consequence, the risk of carrying and transmitting the AIV by the fresh salted eggs is very low and even negelectable.