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Survival of Tick-Borne Encephalitis Virus in Goat Cheese and Milk
- 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.
- Subjects :
- 0301 basic medicine
Veterinary medicine
Epidemiology
Health, Toxicology and Mutagenesis
030106 microbiology
Pasteurization
Food Contamination
010501 environmental sciences
Biology
01 natural sciences
Virus
Disease Outbreaks
Encephalitis Viruses, Tick-Borne
law.invention
Foodborne Diseases
03 medical and health sciences
fluids and secretions
Cheese
law
Virology
medicine
Animals
Humans
Infective virus
0105 earth and related environmental sciences
Human food
Inoculation
Goats
food and beverages
medicine.disease
biology.organism_classification
Tick-borne encephalitis virus
Milk
Consumer Product Safety
Encephalitis, Tick-Borne
Encephalitis
Food Science
Subjects
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