Fig 4. Effect of meat extract on FCV inactivation by WACAW and NaClO.

The virucidal activity against FCV F9 was examined in reaction mixtures containing 0.5% meat extract (w/v). The remaining FCV infectivity after treatment with the test sanitizers for the indicated times was quantified by plaque assay. Data are expressed as means ± standard deviations obtained from three independent experiments. Significant differences from the 1,000 ppm NaClO at each time point were expressed by * (p <0.01).