Table eggs are one of inanimate vehicles for Avian Influenza Virus (AIV) transmission. Surface disinfection, therefore, is necessary to prevent the spread ofcthe virus. One of widely used disinfectants is Chlorine; it is relatively cheap, easy to get, and easy to handle. Chlorination has been established previously as an effective procedure to inactivate highly pathogenic AIV H5N1 in water. Considering the high volume of trade and traffic of table eggs among areas of Indonesia, egg surface disinfection against AIV surface contamination is crucial for the disease control. The aim of this research are to study the potency of chlorine in egg surface disinfection via immersion method measured as its ability to inactivate the contaminating AIV, egg quality after treatment and chlorine residue detection. The study was conducted for 5 month from September 2008 until January 2009 using table eggs from single layer farm, pathogenic AIV H5 Subtype and calcium hypochlorite as a disinfectant. The viability of the virus was verified by inoculation in Specific Pathogen Free (SPF) embryonated chicken eggs. Data generated from this research was analyzed using SPSS, Fisher Exact Test and Minitab 14 version. The results show that the virus remained viable on the eggs surface for 21 hours. The virus was not fully inactivated (P>0,05) and significantly inactivated (P<0 153="" 30="" 60="" affect="" albumen="" and="" approximately="" as="" chlorination="" chlorine="" did="" egg="" following="" immersion="" in="" index="" measured="" not="" ppm="" quality="" respectively.="" second="" the="" yolk="">0,05). There was no residu founded in albumen after chlorination treatment. It can be concluded that chlorination by immersion method was effective to inactivate or reduce AI viral titer on the egg surface with 95% confident level.0>
Key words: chlorination, calcium hypochlorite, disinfection, egg surface, pathogenic AIV H5 subtype, egg quality, chlorine residue.
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