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Báo cáo khoa học: "Survival of avirulent thermostable Newcastle disease virus (strain I-2) in raw, baked, oiled, and cooked white rice at ambient temperatures"

Tuyển tập các báo cáo nghiên cứu khoa học quốc tế về bệnh thú y đề tài: Survival of avirulent thermostable Newcastle disease virus (strain I-2) in raw, baked, oiled, and cooked white rice at ambient temperatures | J. Vet. Set. 2007 8 3 303-305 JOURNAL OF Short Communication Veterinary Science Survival of avirulent thermostable Newcastle disease virus strain 1-2 in raw baked oiled and cooked white rice at ambient temperatures Philemon Nyangi Wambura1 Joanne Meers2 Peter Spradbrow2 1 Department of Veterinary Mkrobiology and Parasitology Faculty of Veterinary Medicine Sokoine University of Agriculture p. o. Box 3019 Morogoro Tanzania 2School of Veterinary Science University of Queensland Brisbane QLD 4072 Australia Raw white rice has not been considered a good carrier for oral vaccination probably because of its antiviral activity. Methods are required to overcome antiviral activity in raw white rice. This study was carried out to determine the effects of various treatments of raw white rice on the survival of strain 1-2 of Newcastle disease virus. These included cooking and baking the rice or mixing the rice with vegetable oil prior to coating with vaccine virus. The vaccine-coated rice was then stored for 30 min and 24 h followed by quantitative recovery of the virus. Thirty min after mixing uncooked cooked and baked rice and rice mixed with vegetable oil showed titers of 1062 IO 2 1066 and IO70 EID50 O.I ml respectively. After storage for 24 h at 22-25 C the titers dropped to IO50 1065 IO50 and 10 EIDựO.l ml for uncooked cooked baked and oiled rice respectively. Key words chickens cooked rice Newcastle disease strain 1-2 thermostable vaccine Food-based vaccines have been developed to be used mainly to protect village chickens against Newcastle disease ND 4 11 This has been prompted by the difficulty of catching scattered feral village chickens for conventional vaccination. Food-based vaccines are also preferred for use in poultry because they allow workers to avoid the stress associated with handling bfrds for individual vaccination spray vaccination or water deprivation before drinking water vaccines. spradbrow 12 reported the successful use of food-based thermostable .