A fragile virus

PPRV is sensitive to heat. This hinders the use of vaccines in certain countries in the South and has led to the development of thermostable vaccines.

PPRV has a half life of 2 minutes at 56°C and 3 hours at 37°C. It can withstand cold better than heat. In refrigerated or frozen tissue, PPRV has a half life of 10 days at 4°C and 24 days at -20°C.

At a normal temperature, the virus is stable between a pH of 5.8 to 9.5. It is rapidly destroyed at acidic pH values below 4 and alkaline pH values above 11.

The acidification of meat during maturation helps but does not guarantee the inactivation of the virus. Meat from infected carcasses could present a risk of viral dissemination, but this is more likely in a context of bioterrorism than natural transmission. Although PPR is not a zoonoses, the consumption of animals infected with PPR, like the meat of all sick animals, is advised against.

PPRV is sensitive to ultra-violet rays, and thus to sunlight and desiccation.

PPRV is destroyed by organic solvents of lipids (ether, chloroform, toluene). It is inactivated by quaternary ammonium-based detergents, glycerol, phenol, formalin and beta propiolactone.