Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids

The present study was designed to (1) compare the stability of avian influenza virus (AIV), Newcastle disease virus (NDV), feline calicivirus (FCV) and porcine parvovirus (PPV) at 40°C, 60°C and 80°C and to assess the influence of egg yolk ingredients on the thermal inactivation of AIV, NDV and FCV; (2) examine and compare the thermal inactivation between three subtypes of swine influenza virus (SIV; H1N1, H1N2 and H3N2) and one avian influenza virus (AIV; H7N1); (3) determine the influence of egg yolk powder and water concentration on virus inactivation during acetone extraction; and (4) evaluate the removal of virus from ethanolic extracts by microfiltration and compare the distribution of viral genome with virus infectivity in fractions after partitioning.