煮沸处理对毛蚶中甲型肝炎病毒存活的影响

本实验的目的在于了解毛蚶被污染了甲型肝炎病毒后经通常煮沸食用的方法能否全部杀灭病毒。由于病毒主要积聚在贝类的消化系统,本实验人工接种10~5TCID_(50)的甲型肝炎病毒于活毛蚶的胃肠区,经过煮沸5、10、15、20、25、30和45min的处理后,测定毛蚶中甲型肝炎病毒的存活情况。毛蚶中甲型肝炎病毒的提取采用经改良的Johnson方法。病毒检测采用SL_7细胞,培养4至5周后用间接免疫荧光法检测感染细胞中的甲型肝炎病毒抗原。结果表明,煮沸45min后毛蚶中小部分病毒仍能存活,尽管此时接种标本的8管细胞中只有2管阳性,阳性细胞所占百分比仅为3.8％。

THE EFFECT OF BOILING ON THE SURVIVAL OF HEPATITIS A VIRUS INOCULATED IN CLAMS

The aim of this paper is to reveal whether the HAV in the contaminated clams, Arca (Anadara) subcrenata, Lischke could be eliminated by boiling method usually used for cooking.An inoculum of HAV containing 105 TCID50 was inoculated directly into the gub region of the live clam samples, since viruses are mainly accumulated in the digestive system of shellfish. After boiling for 5, 10, 16, 20, 26, 30 and 45 minubes respectively, the survival of HAV in these. Inoculated clams were assayed in tissue culture. Modified Johnson's method was used to recover the HAV from these clams and SL7 cells.were use,d for isolation. After 4-5 weeks cultivation in SL7 cells,HAV antigen in the infected cells Were detected by indirect immunofluoresconce technique. The results indicated, that HAV could survive in these clams after boiling for forty-five minutes, although only two out of eight cell tubes inoculated with the samples were positive and the immunofluorescenoe positive cell was found to be 3.8%.