Shelf Life of Freeze-dried Foot and Mouth Disease Virus Stock Seeds

Mohamed, Ehab; Attia, Heba; Ismail, Azza Mosalam; Abdrabo, Mohamed; El-Dabae, Wahid Hussein

doi:10.21608/ejvs.2024.299908.2200

Shelf Life of Freeze-dried Foot and Mouth Disease Virus Stock Seeds

Document Type : Original Article

Authors

¹ Veterinary serum and vaccine research Institute, Abassia, Cairo

² Researcher in FMD department, Veterinary serum and vaccine research Institute

³ Department of Foot and Mouth disease Vaccine Research; Veterinary Serum and Vaccine Research Institute (VSVRI), Abasia, Cairo; Agricultural Research Center (ARC)

⁴ Central Laboratory of evaluation of veterinary biologics, Abasia, Cairo; Agricultural Research Center (ARC)

⁵ Department of Microbiology and Immunology; Veterinary Research Institute, National Research Centre, Dokki 12622, Giza, Egypt

10.21608/ejvs.2024.299908.2200

Abstract

Foot-and-mouth disease viral strains SAT2/EGY/2012, A Iran 05, and FMDV O PanAsia-2 could remain contagious after freeze-drying with minimum losses in infectivity, with or without additives to virus suspensions. Over 12 months of storage at different temperatures, the infectivity titers of freeze-dried viruses were evaluated on a regular basis. Additive solutions were required to prevent virus degradation throughout freeze-drying and minimize infectivity loss during storage at 4°C and 20°C. Six additives were added as stabilizers forming 6 mixtures: 1-Culture medium without additives; 2- A combination of 5% lactalbumin hydrolysate and 10% w/v sucrose; 3-10% skim milk; 4- A mixture of 10% sucrose and 1% gelatine; 5-A mixture of 4% peptone and 1% gelatine and 6-5% Inositol to prepare virus suspensions for the lyophilization process. Evaluation of obtained lyophilized viruses stored at different temp findings suggested that freeze-dried foot-and-mouth disease virus can be shipped and stored for a brief period which can save storage and transportation expenses using a stabilizer formed of 10% w/v sucrose and 5% Lactalbumin hydrolysate or 10% skimmed milk storage at -20, 0, 4°C.

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