Effective inactivation of a wide range of viruses by pasteurization

Gröner, Albrecht; Broumis, Connie; Fang, Randel; Nowak, Thomas; Popp, Birgit; Schäfer, Wolfram; Roth, Nathan J.

Typically, process intermediates were obtained from the commercial manufacturing process, spiked with virus, mixed thoroughly, divided into tubes, and immersed in a water bath at 608C 6 18C. Commonly, stabilizers were added to the process intermediates, prior to virus spiking, such that after virus spiking (not exceeding 10% of the volume of the production intermediate) the stabilizer concentrations were at 99% to 100% of the manufacturing specifications. Samples were removed at various time points, titrated, and assayed using the appropriate virus/ cell assay system (Table S1 ). DHBV, not a virus belonging to the standard panel of viruses, was studied in ducklings. 6 Temperatures were monitored by calibrated thermocouples placed into control tubes containing similar volumes of pasteurization intermediate.