This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Sullivan, R. Articles by Peeler, J. T. Search for Related Content PubMed Articles by Sullivan, R. Articles by Peeler, J. T. Agricola Articles by Sullivan, R. Articles by Peeler, J. T.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1973 July; 26(1): 14-17
Copyright © 1973 American Society for Microbiology. All Rights Reserved.

Gamma Radiation Inactivation of Coxsackievirus B-2

Virology Branch, Division of Microbiology, Food and Drug Administration, Cincinnati, Ohio 45226
Department of Civil and Environmental Engineering, University of Cincinnati, Cincinnati, Ohio 45221

ABSTRACT

The radioresistance of coxsackievirus B-2 was studied when the virus was suspended in Eagle minimal essential medium, distilled water, cooked ground beef, and raw ground beef and irradiated at various temperatures in a cobalt-60 gamma radiation source. The number of surviving viruses at given doses of radiation was determined by a plaque assay system. All destruction curves indicated a first-order reaction. When the virus was irradiated in minimal essential medium at temperatures of -30, -60, and -90 C, D values (in Mrad) were 0.69, 0.59, and 0.64, respectively. When the virus was suspended in water and irradiated at -90 C, the D value was 0.53. Cooked ground beef containing the virus was irradiated at temperatures ranging from 16 to -90 C. The D values were 0.70 (16 C), 0.76 (0.5 C), 0.68 (-30 C), 0.78 (-60 C), and 0.81 (-90 C). Raw ground beef containing the virus was irradiated at -30, -60, and -90 C, and the D values were respectively 0.75, 0.71, and 0.68. The D values indicate that the rate of viral inactivation was dependent on the suspending menstrum.