Survivability of highly pathogenic avian influenza virus on raw chicken meat in different environmental conditions
Authors: Manman Dai, Nan Yan, Yuwen Huang, Li Zhao, Ming Liao
Journal: The Lancet Microbe (2021)

Highly pathogenic avian influenza (HPAI) viruses, such as H7N9 and H5N8, can cause huge economic losses in the poultry industry, and they can pose a serious risk to public health.1Wu L Mitake H Kiso M et al.Characterization of H7N9 avian influenza viruses isolated from duck meat products.Transbound Emerg Dis. 2020; 67: 792-798Crossref PubMed Scopus (1) Google Scholar, 2Zhang J Li X Wang X et al.Genomic evolution, transmission dynamics, and pathogenicity of avian influenza A (H5N8) viruses emerging in China, 2020.Virus Evol. 2021; 7veab046Crossref PubMed Scopus (3) Google Scholar In Japan, HPAI viruses have been repeatedly detected on raw poultry, reportedly transported by international flight passengers from China and Vietnam.1Wu L Mitake H Kiso M et al.Characterization of H7N9 avian influenza viruses isolated from duck meat products.Transbound Emerg Dis. 2020; 67: 792-798Crossref PubMed Scopus (1) Google Scholar Here, we report the survivability of HPAI viruses on raw chicken meat in different environmental conditions. First, we measured the virus titre, using the median tissue culture infectious dose assay (TCID50), of viable H7N9 on raw chicken and the virus titre of untreated H7N9 in culture medium set at different temperatures; frozen temperature (−20°C), refrigerator temperature (4°C), and room temperature (25°C), the same method is described by Dai et al.3Dai MM Li HN Yan N et al.Long-term survival of SARS-CoV-2 on salmon as a source for international transmission.J Infect Dis. 2021; 223: 537-539Crossref PubMed Scopus (8) Google Scholar (appendix p 1) H7N9 on the raw chicken or untreated H7N9 in culture medium was incubated for 10 days and 9 days respectively then tested for infectivity using the TCID50. The detection limit of the TCID50 assay used in this study was 102 TCID50/mL4Chin AWH Chu JTS Perera MRA et al.Stability of SARS-CoV-2 in different environmental conditions.Lancet Microbe. 2020; 1: e10Summary Full Text Full Text PDF PubMed Google Scholar. H7N9 on raw chicken and untreated H7N9 lost viability when the temperature increased and when the incubation time increased (appendix p1). H7N9 on raw chicken remained viable at −20°C for 9 days, 4°C for 7 days, and 25°C for 4 days; therefore, H7N9 on raw chicken could be a potential source of transmission domestically and internationally. Second, we investigated the virucidal effects of six standard disinfectants—household bleach, ethanol, hand soap, peracetic acetic acid, lactic acid, and acetic acid—on H7N9 and H5N8 (clade 2.3.4.4b) on raw chicken (appendix p 2). HPAI viruses such as H7N9 and H5N8 were not susceptible to 2 min incubation with hand soap or lactic acid; however, no infectious virus could be detected after a 2 min incubation at room temperature with the other disinfectant agents. In conclusion, the potential for HPAI viruses to survive for several days on raw chicken, at various temperatures (−20°C, 4°C, and 25°C), is noteworthy and highlights the importance of strict inspection and effective disinfection measures in the supply chain of raw poultry worldwide. This work was supported by the National Natural Science Foundation of China (31830097, 32172868, and 31802174); Young Elite Scientists Sponsorship Program by CAST (2020QNRC001); Special fund for scientific innovation strategy-construction of high level Academy of Agriculture Science-Distinguished Scholar (R2020PY-JC00) and 111 Project (D20008). The authors declare no competing interests. MD and NY contributed equally. MD designed the study, supervised the experiments, collected and analysed data, and drafted the correspondence. NY and LZ performed experiments. YH assisted with data analysis and revised the correspondence. ML coordinated and supervised the study. All authors have read and approved the final correspondence. Download .pdf (.59 MB) Help with pdf files Supplementary appendix