Archives of Virology 52, 269--282 (1976) © by Springer-Verlag 1976
Effeet of Aeid pH, Salts, and Temperature on the Infeetivity and Physical Integrity of Enteroviruses By R. J. Sa*~o1 and D. O. CLIv~a Department of Bacteriology and Food l%eseareh Institute 2, University of Wisconsin,
Madison, Wisconsin, U.S.A. With 3 Figures Accepted June 3, 1976
Summary At 2 ° and 30 ° C, enteroviruses are more stable on the acid than on the alkaline side of neutrality. In the range from p H 3 to 9, temperature is so influential that the fastest inactivation rate at 2 ° C is slower than the slowest inactivation rate at 30 ° C. Specific ions or salts also affect the rate of inactivation of enteroviruses. NaC1 and other chloride salts enhance the inactivation of poliovirus at p H 3. NaC1 is considerably less effective against poliovirus in the range of pI{ 4.5 to 7.0 than at pH
Effeet of Aeid pH, Salts, and Temperature on the Infeetivity and Physical Integrity of Enteroviruses By R. J. Sa*~o1 and D. O. CLIv~a Department of Bacteriology and Food l%eseareh Institute 2, University of Wisconsin,
Madison, Wisconsin, U.S.A. With 3 Figures Accepted June 3, 1976
Summary At 2 ° and 30 ° C, enteroviruses are more stable on the acid than on the alkaline side of neutrality. In the range from p H 3 to 9, temperature is so influential that the fastest inactivation rate at 2 ° C is slower than the slowest inactivation rate at 30 ° C. Specific ions or salts also affect the rate of inactivation of enteroviruses. NaC1 and other chloride salts enhance the inactivation of poliovirus at p H 3. NaC1 is considerably less effective against poliovirus in the range of pI{ 4.5 to 7.0 than at pH
