Natural and experimental persistence of highly pathogenic H5 influenza viruses in slurry of domestic ducks, with or without lime treatment.

This study was designed to evaluate the persistence of A/H5 HP AIV in slurry from various duck productions. This was achieved i) in the laboratory setting by artificially spiking four AIV-free slurry samples with known amounts of A/H5N9 HP AIV and monitoring virus infectivity, with or without lime treatment to achieve pH 10 or pH 12, and ii) by sampling slurry tanks on five naturally A/H5N8 HP-contaminated farms. Experimental results in artificially spiked slurry suggested virus survival for 4 weeks in slurry from Muscovy- or Pekin-duck breeders, and for 2 weeks in slurry from ducks for "foie-gras" production during the assisted feeding period, without lime treatment. Persistence of infectious A/H5N9 HP AIV in all slurry samples after lime treatment at pH 10 or pH 12 was less than 1 week. The A/H5N8 HP AIV persisted in naturally contaminated untreated slurry for 7 weeks. The results obtained provide experimental support for the 60-day storage period without treatment, or the 7-day interval post-lime treatment defined in French regulations for slurry sanitization.IMPORTANCEFrom November 2015 to July 2017, two successive episodes of H5 highly pathogenic avian influenza viruses (HP AIVs) infections occurred on poultry farms in France, mostly in domestic ducks raised for "foie gras" production in south-western France. During the two epizootics, epidemiological investigations were carried out on infected farms and control and biosafety measures were implemented in association with...
Source: Applied and Environmental Microbiology - Category: Microbiology Authors: Tags: Appl Environ Microbiol Source Type: research