Temperature and pH stability of duck hepatitis virus

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Abstract
Duck hepatitis virus was comparatively stable at temperatures below 40 to 45°C but was rapidly inactivated at higher temperatures. The virus was protected against thermal inactivation at 50°C by molar solutions of sodium chloride, sodium sulphate, magnesium chloride and magnesium sulphate and was stable at pH3 for 9 but not 48 hours. These properties are consistent with its classification as an enterovirus.