TY - BOOK AU - Shahid Hussain (2008-VA-379) ED - ED - Dr. Syed Ehtisham-ul-Haque ED - Dr. Amar Nasir TI - The Effect Of Freeze Dried Stabilizers On The Infectivity Of Newcastle Disease Virus U1 - 2821-T PY - 2017/// KW - Microbiology N1 - Pakistan’s economy depends on agriculture and livestock. Poultry industry of Pakistan is playing an important role in livestock. One of the major problems due to viral disease is Newcastle disease. Live vaccines are mostly available in lyophilized form to control the Newcastle disease and can be produced on large scale at low cost, in which different types of stabilizers are used but problem is that during the freeze drying process, storage and transportation, the infectivity titre of the virus is lost, result reduced in efficacy of the vaccine. The freeze dried stabilizers protects the virus from drying during lyophilization. They protect the viruses from heat shock due to rise of temperature during vaccine transportation. The freeze dried stabilizers in six combinations (Lactose-Skimmed Milk-Egg Albumin LSE, Sucrose – Egg Yolk SE, Sucrose-Skimmed Milk- Egg Albumin SSE, Skimmed Milk SKM, Wey-bridge Medium WBM and Sucrose-Skimmed Milk SSK) were used in ND Lasota vaccine. Total 50 vials of each stabilizer were freeze dried and stored at 4-8 0C in dark. Three vials from each set were proceeded for EID50 determination at day zero then every fortnight. The freeze dried stabilizers LSE and SSE maintained the NDV stability with low reduction in mean infectivity titre log 100.40 EID50 up-to 90 days. The mean infectivity titre of NDV vaccine for both stabilizers was 106.93 then followed by SKM (10%Skimmed milk), SSK (5% Sucrose, 10% Skimmed milk), WBM (2.5% Lactalbumin Hydrolysate, 5% Sucrose, 1% Monosodium glutamate) and SE (5% sucrose, 30% Egg yolk). The freeze dried stabilizers SKM, WB and SSK maintained the NDV stability with low reduction in mean infectivity titre log 100.34 EID50 up-to 60 days. The lowest stability was achieved by SE ER -