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Survival of Tick-Borne Encephalitis Virus in Goat Cheese and Milk

Authors :
Zsuzsanna Rónai
László Egyed
Source :
Food and Environmental Virology. 12:264-268
Publication Year :
2020
Publisher :
Springer Science and Business Media LLC, 2020.

Abstract

Survival of tick-borne encephalitis virus was studied from pasteurized and unpasteurized goat milk and from salted/unsalted and spiced/unspiced cheese made from goat milk inoculated with low and high litres of infective virus. Both soft (63 °C, 30 min) and fast (72 °C, 15 s) pasteurization conditions destroyed viable virus particles. A small amount of infective virus could be detected only for 5‒10 days from milk, and from unsalted cheese. From milk inoculated with a higher amount of virus, infectious viral particles were detectable for 20‒25 days and from unsalted cheese samples for 10‒15 days, independently of the use of spices. Pasteurization and salt treatment made goat milk and cheese safely consumable. These two methods must be used when making any human food from goat milk to avoid milk-borne human TBEV infections.

Details

ISSN :
18670342 and 18670334
Volume :
12
Database :
OpenAIRE
Journal :
Food and Environmental Virology
Accession number :
edsair.doi.dedup.....54702d5d74a1c9eaede9c90ae034fc99
Full Text :
https://doi.org/10.1007/s12560-020-09427-z