Thermal stability of porcine circovirus type 2 in cell culture

• Published in: Journal of virological methods Vol. 147; no. 1; pp. 61 - 66
• Main Authors: O’Dea, Mark A., Hughes, Andrew P., Davies, Linda J., Muhling, Jillian, Buddle, Ross, Wilcox, G.E.
• Format: Journal Article
• Language: English
• Published: London Elsevier B.V 2008; Amsterdam Elsevier; New York, NY
• Subjects: Animals; Antigens, Viral - analysis; Antigens, Viral - immunology; Biological and medical sciences; Capsid Proteins - analysis; Cells, Cultured; Circovirus - physiology; Fundamental and applied biological sciences. Psychology; Hot Temperature; Immunohistochemistry - methods; Microbiology; Porcine circovirus; Reverse Transcriptase Polymerase Chain Reaction - methods; RT-PCR; Techniques used in virology; Thermal stability; Virology; Virus Replication; RT-PCR; Porcine circovirus; Thermal stability; Virus; Cell culture; Microbiology; Circovirus; Circoviridae; Method; Veterinary; Reverse transcription polymerase chain reaction; Virology
• ISSN: 0166-0934; 1879-0984
• DOI: 10.1016/j.jviromet.2007.07.029

International trade in pig meat has resulted in some countries placing restrictions on the importation of pig meat, with requirements for cooking of imported meat to destroy viral agents. This study investigated the in vitro resistance of an Australian strain of porcine circovirus type 2 (PCV2), the causative agent of post-weaning multisystemic wasting syndrome (PMWS), to heat treatment. The viability of the virus in cell cultures was determined by a combination of reverse transcriptase polymerase chain reaction (RT-PCR) to detect viral transcripts, and immunohistochemistry (IHC) to visualize viral capsid antigen. PCV2 retained infectivity when heated at 75 °C for 15 min but was inactivated by heating at 80 °C and above for 15 min. The results provide important information on the thermal tolerance of PCV2, which can be taken into account in risk assessments for trade in pig meat and porcine-derived biological products.