Systematic Veterinary Virology

RESISTANCE

• CSFV are resistant to temperature upto 56C and survive at wide range of pH between 3 and 11.
• They are susceptible to ether, chloroform and ß-propiolactone and are inactivated by cresol, sodium hydroxide (2%), formalin (1%), sodium carbonate (4% anhydrous or 10% crystalline, with 0.1% detergent), ionic and non-ionic detergents and strong iodophors (1%) in phosphoric acid.
• The virus is also sensitive to drying (desiccation). The virus also survives well in cold conditions and can survive some forms of meat processing (curing and smoking).
• In a protein-rich environment, the virus is very stable and can survive for months in refrigerated meat and for years in frozen meat.