Key result
Turkey reoviruses survived for 9 to 13 weeks in autoclaved water and 6 to 8 weeks in autoclaved litter, but survival was reduced to 2 weeks and 6 to 8 days in nonautoclaved conditions.
Turkey and chicken reoviruses survive significantly longer in autoclaved water and litter compared to nonautoclaved environments, highlighting the role of environmental conditions in viral persistence.
May inform poultry biosecurity protocols; leaves open real-world applicability beyond lab conditions.
Turkey reoviruses (TRVs) can cause arthritis, tenosynovitis, and enteric diseases in turkeys, leading to huge economic losses. The TRVs are tentatively divided into turkey arthritis reoviruses (TARVs) and turkey enteric reoviruses (TERVs) depending on the type of disease they produce. This study was conducted to determine the survival of these viruses in autoclaved and nonautoclaved poultry litter and drinking water at room temperature (approx. 25°C). Three isolates of TARV (TARV-O'Neil, TARV-MN2, and TARV-MN4) and one each of TERV (TERV-MN1) and chicken arthritis reovirus (CARV) were used in this study. The viruses were propagated and titrated on QT-35 cells. In autoclaved dechlorinated tap water, all 5 viruses were able to survive for 9 to 13 wk. In nonautoclaved water, all 5 viruses survived for at least 2 wk. In autoclaved litter, the viruses survived for 6 to 8 wk, and in nonautoclaved litter, they survived for 6 to 8 d only. The implications of these results are discussed below.
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Mor et al. (2015) studied Turkey reovirus infection. Autoclaved vs nonautoclaved poultry litter and drinking water was evaluated on Virus survival time. Turkey reoviruses survived for 9 to 13 weeks in autoclaved water and 6 to 8 weeks in autoclaved litter, but survival was reduced to 2 weeks and 6 to 8 days in nonautoclaved conditions.
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