Heat inactivation of Newcastle disease virus (strain Herts 33/56) in artificially infected chicken meat homogenate

Heat inactivation curves were constructed for Newcastle disease virus strain Herts 33/56 in artificially infected meat homogenate at 60degreesC, 65degreesC, 70degreesC, 74degreesC and 80degreesC. For the four higher temperatures the time taken to reduce the infectivity by 90% (1 log(10)) at the specified temperature (D-t) were estimated as: D-65 = 120 sec, D-70 = 82 sec, D-74 = 40 sec and D-80 29 = sec.