In general, moisture and temperature are the two main determinants of viral persistence. At temperatures of 17 to 25 ºC most AI viruses will not survive longer than a few days, even under moist conditions. In general, higher humidity and cooler temperatures permit virus survival in moist substrates over longer periods of time (DEFRA, 2017)
|
Strain |
Media |
Persistence |
Conditions |
Reference |
|
H7N2 HPAI |
Duck faeces |
7 days |
20 0C, high humidity when kept out of direct sunlight |
Webster et al, 1978 |
|
H5N1 HPAI |
Duck feathers |
15 days |
20 0C, high humidity |
Yamamoto et al., 2010 |
|
H5N1 HPAI |
Drinking water |
no virus identified after 3 days |
20 0C |
Yamamoto et al., 2010 |
|
H7N2 LPAI |
Chicken manure |
6 days, 2 days |
15 to 20 0C, and at 28 to 30 0C |
Lu et al., 2003 |
|
H5N1 HPAI |
Faeces |
killed in 30 minutes |
32-35 0C, in sunshine |
Songserm et al., 2006 |
|
H5N1 HPAI |
Chicken manure |
no virus identified after 24 hours |
25 0C |
Chumpolban chorn et al., 2006 |
|
H13N7 LPAI |
Cotton |
24 hrs |
Dark at room temperature |
Tiwari et al., 2006 |
|
H13N7 LPAI |
Latex |
6 days |
Dark at room temperature |
Tiwari et al., 2006 |
|
H13N7 LPAI |
Feathers |
6 days |
Dark at room temperature |
Tiwari et al., 2006 |
|
H13N7 LPAI |
Wood |
2 days |
Dark at room temperature |
Tiwari et al., 2006 |
|
H13N7 LPAI |
Truck tyre |
3 days |
Dark at room temperature |
Tiwari et al., 2006 |
|
H7N1 |
Chicken Meat |
5.9 days to reduce by 1 log |
20 0C |
Londt et al APHA unpublished |
|
H5 HPAI |
Faeces |
pH 7.2 >60 days; pH5 <1 day; pH 9>60 days |
4 0C |
EURL |
|
H5 HPAI |
Litter (wood chip) |
10 minutes |
|
EURL |
|
H5 HPAI |
Chicken Breast meat |
1 log decay takes 12 days – so if 10^4 logs of virus is detected, 48 days until no virus present. |
4 0C |
EURL |
| H3N2 LPAI | Duck fecal material and nonchlorinated river water | 32 days | Webster et al., 1978 |
