#Thermal #tolerance and #inactivation of #Ebola virus, https://etidiohnew.blogspot.com/2025/07/thermal-tolerance-and-inactivation-of.html

#Inactivation of #Influenza A Viruses (#H1N1, #H5N1) During #Grana-Type Raw #Milk #Cheesemaking: Implications for Foodborne #Transmission Risk, https://etidiohnew.blogspot.com/2025/06/inactivation-of-influenza-viruses-h1n1.html

#Thermal #inactivation spectrum of #influenza A #H5N1 virus in raw #milk, https://etidiohnew.blogspot.com/2025/02/thermal-inactivation-spectrum-of.html

#Inactivation tauchte zum ersten Mal im Protokoll der 187. Sitzung des 20. Deutschen Bundestages am 25.09.2024 auf. Das Protokoll findet sich unter https://dserver.bundestag.de/btp/20/20187.pdf

#Influenza A(#H5N1) Virus #Resilience in #Milk after #Thermal #Inactivation

Source: Emerging Infectious Diseases Journal, AbstractHighly pathogenic avian influenza A(H5N1) detected in dairy cows raises concerns about milk safety. The effects of pasteurization-like temperatures on influenza viruses in retail and unpasteurized milk revealed virus resilience under certain conditions. Although pasteurization contributes to viral inactivation, influenza A virus, regardless…

https://etidioh.wordpress.com/2024/10/03/influenza-ah5n1-virus-resilience-in-milk-after-thermal-inactivation/

Thermal #inactivation #spectrum of #influenza A #H5N1 virus in raw #milk, BioRxIV: https://www.biorxiv.org/content/10.1101/2024.09.21.614205v1

Efficient inactivation of virus was observed in all tested conditions, except for thermization at 50°C 10 min. Utilizing a submerged coil system with temperature ramp up times that resemble commercial pasteurizers, we showed that the virus was rapidly inactivated by #pasteurization and most thermization conditions.

#Bovine #HPAI Virus #Stability and #Inactivation in #Milk Byproduct #Lactose, Viruses: https://www.mdpi.com/1999-4915/16/9/1451

The bovine isolate of the highly pathogenic avian #influenza #H5N1 virus was stable for 14 days in a concentrated lactose solution under refrigerated conditions. #Heat or #citric acid treatments successfully inactivated the virus in lactose. This study highlights the persistence of HPAIV in lactose and its efficient inactivation under industrial standards.

#Bovine #HPAI virus #stability and #inactivation in the #milk byproduct #lactose, BioRxIV: https://www.biorxiv.org/content/10.1101/2024.08.12.607665v1

A bovine isolate of HPAI #H5N1 virus was stable for 14 days in a concentrated lactose solution at under refrigerated conditions. #Heat or citric acid treatments successfully inactivated viruses in lactose. This study highlights the #persistence of HPAIV in lactose and its efficient inactivation under industrial standards.

#Inactivation of Avian #Influenza Virus Inoculated into #GroundBeef Patties Cooked on a Commercial Open-Flame #Gas #Grill https://pubmed.ncbi.nlm.nih.gov/38964610/?utm_source=Feedly&utm_medium=rss&utm_campaign=None&utm_content=1LGAx__djGAJ9poBzWGqPtjEbBDtz4ipSRRPUplmgHEyyF_Ihj&fc=None&ff=20240730021432&v=2.18.0.post9+e462414

Likewise, cooking patties on a gas grill to 62.8 °C (ave. cooking time of ca. 21 min) or to the USDA FSIS recommended minimum internal temperature for ground beef of 71.1 °C (ave. cooking time of ca. 24 min) resulted in a reduction to nondetectable levels from initial levels of ≥5.6 log10 EID50 per 300 g.

#Effectiveness of #Pasteurization for #Inactivation of #H5N1 #Influenza Virus in Raw Whole #Milk, MedRxIV: https://www.medrxiv.org/content/10.1101/2024.07.23.24310825v1

Complete inactivation was achieved after incubation of H5N1 spiked raw milk at 63C for 30 min. Complete viral inactivation was observed in 7 out of 8 replicates of raw milk samples treated at 72C for 15 sec. In 1 replicate, a 4.56 log reduction was achieved, which is about 1 log higher than average viral quantities detected in bulk tanks in affected areas.

#Inactivation of highly pathogenic avian #influenza virus with high #temperature short time continuous flow #pasteurization and virus #detection in bulk milk #tanks {Unpublished}, https://www.fda.gov/media/179708/download?attachment

Estimates from heat-transfer analysis support that standard continuous flow HTST pasteurization parameters will inactivate >12 log10 EID50/mL of HPAIV, which is ~9 log10 EID50/mL greater than the mean quantity of infectious virus detected in raw milk from bulk storage tank samples.

[US] #FDA #Research #Agenda for 2024 Highly Pathogenic #H5N1 Avian #Influenza, https://www.fda.gov/media/179559/download?attachment

Investigating #temperature thresholds and #duration required to effectively neutralize #H5N1 HPAI virus is necessary to better understand #inactivation methods. FDA is working on multiple efforts to understand the effectiveness of #pasteurization and other inactivation methods.

#Birdflu in #wastewater, News, Nat Biotech., https://www.nature.com/articles/s41587-024-02297-x

#H5N1 virus #outbreak in #cow herds has prompted questions about the #safety of #dairy products from infected animals. Preliminary studies have shown that #mice are infected when they consume raw milk from infected herds, or when experimentally inoculated with it. #Heat #inactivation partially reduces viral RNA levels in milk from infected cows, but the virus is still detected when tested in vitro.

#Inactivation of Avian #Influenza A(#H5N1) Virus in Raw #Milk at 63°C and 72°C, N Engl J Med., Published June 14, 2024, DOI: 10.1056/NEJMc2405488 URL: https://www.nejm.org/doi/full/10.1056/NEJMc2405488

At 63°C, HPAI A(H5N1) virus was inactivated from initial titers of 10^6 TCID50 per milliliter to undetectable levels within 2 minutes. At 72°C, we observed a decrease in virus titers from approximately 10^5 to approximately 10^1 TCID50 per milliliter within 5 seconds and then very low titers...

'' In #summary, HPAI #H5–positive #milk poses a #risk when consumed untreated, but #heat #inactivation under the laboratory conditions used here reduces HPAI H5 virus titers by more than 4.5 log units. However, bench-top experiments do not recapitulate commercial pasteurization processes.''

#Cow’s #Milk Containing Avian #Influenza A(#H5N1) Virus — #Heat #Inactivation and #Infectivity in Mice, N Engl J Med.: https://www.nejm.org/doi/full/10.1056/NEJMc2405495?query=RP&cid=NEJM%20Recently%20Published,%20May%2024%20(2),%202024%20DM2342123_NEJM_Non_Subscriber&bid=-1978672809

The cow viruses form a single clade encompassing many smaller clades of viruses isolated from cats, raccoons, chickens, and wild birds. The phylogeny is consistent with a single introduction into cows.