A modified capillary tube heating technique was evaluated for virus thermal inactivation studies using Coxsackie virus B-5.
May aid food virus inactivation methods; leaves open validation beyond animal models.
A modification of the capillary tube heating technique described by Stern and Proctor was evaluated to determine its suitability for virus thermal inactivation studies. A suspension of Coxsackie virus B-5 (Faulkner Strain) in tissue culture maintenance medium was placed into melting point capillary tubes and heated to 56, 60, 72, and 80° C for various intervals of time. Surviving virus was quantitated by infection of cell cultures.
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White et al. (1982) studied this question.
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