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Inactivation of the BSE agent by the heat and pressure process for manufacturing gelatine
  1. A. H. Grobben, BSc1,
  2. P. J. Steele, BSc2,
  3. R. A. Somerville, PhD2,
  4. D. M. Taylor, PhD, MBE3 and
  5. B. E. C. Schreuder, DVM, PhD4
  1. 1Delft Gelatin, p/a Watergraaflaan 22, 4731WH Oudenbosch, The Netherlands
  2. 2Neuropathogenesis Unit, Institute for Animal Health, West Mains Road, Edinburgh EH9 3JF
  3. 3Sedecon 2000, 147 Oxgangs Road North, Edinburgh EH13 9DX
  4. 4Institute for Animal Science and Health, PO Box 65, 8200 AB Leylystad, The Netherlands Mr Steele’s present address is the Moredun Research Institute, Pentlands Science Park, Bush Loan, Penicuik EH26 0PZ

Abstract

Dietary exposure to the bovine spongiform encephalopathy (BSE) agent is the probable cause of variant Creutzfeldt-Jakob disease in people. The industrial manufacturing process for the production of gelatine and colloidal protein by the heat and pressure process was downscaled accurately and its capacity to remove or inactivate BSE infectivity was investigated. Gelatine was made from bones experimentally contaminated with mouse brain infected with the 301V strain of mouse-passaged BSE agent in which the infective titre was 108·7 ID50/g. No infectivity was detected in the extracted protein (≥100·45 ID50/g), and the calculated clearance factor was 106·5 ID50 or more.

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