. 2004 Jul 16;87(1):10–18. doi: 10.1111/j.1423-0410.2004.00530.x

Table 1.

Virus inactivation during pasteurization (10 h at 60 °C) of the alpha₁‐proteinase inhibitor (α₁‐PI)

Time at 60 °C (h)	WNV ^a	VV ^a	BVDV ^b
Unheated ^c	7·5	6·0	5·6
1	1·9	3·7	3·2
3	1·1	≤ 1·0	0·9
5	≤ 1·0	≤ 1·0	≤ 0·7
10	≤ 1·2	≤ 1·0	≤ 0·7
Log₁₀ reduction factor	≥ 6·5 ^d	≥ 5·0	≥ 4·9

^{^a}

Data from the West Nile virus (WNV) and vaccinia virus (VV) samples are expressed as log₁₀ plaque‐forming units/ml.

^{^b}

Data from the bovine viral diarrhoea virus (BVDV) samples are expressed as log₁₀ tissue culture infectious dose 50/ml.

^{^c}

Virus was spiked into samples once they reached 60 °C. As the potential existed for immediate inactivation, the initial virus concentration was determined from an unheated sample.

Inactivation was calculated from the value from the first time‐point where samples were at the lower limit of detection. The increased detection limit for the WNV 10‐h time‐point was the result of reduced volume testing.

WNV values represent the mean of three determinations, BVDV values represent the mean of two determinations and VV values represent a single determination.