巴氏杀菌和蒸发对感染奶牛全脂牛奶中口蹄疫病毒的影响。
Effect of pasteurization and evaporation on foot-and-mouth disease virus in whole milk from infected cows.
作者信息
Hyde J L, Blackwell J H, Callis J J
出版信息
Can J Comp Med. 1975 Jul;39(3):305-9.
Abstract
The effects of pasteurization and evaporation on foot-and-mouth disease virus in whole milk from infected cows obtained one day postinoculation were studied. Virus survived the heating of milk at high temperature-short time pasteurization at 75 degrees C for 15-17 seconds. In addition, virus from infected milk survived heating at 80 degrees C for the same time. Infective virus also survived in the pasteurized milk after evaporation at 65 degrees C to 50% of the original volume. The bovine udder was found to be highly susceptible to foot-and-mouth disease virus replication. Seven log10 plaque-forming units/ml of virus were recovered in whole milk 24 hours postinoculation, and decreasing titers were recovered for as long as seven days postinoculation.
摘要
研究了巴氏杀菌和蒸发对感染口蹄疫病毒的奶牛接种后一天所产全脂牛奶中口蹄疫病毒的影响。病毒在75摄氏度高温短时巴氏杀菌（15 - 17秒）的牛奶加热过程中存活下来。此外，感染牛奶中的病毒在80摄氏度加热相同时间后也存活了下来。经巴氏杀菌的牛奶在65摄氏度蒸发至原体积的50%后，感染性病毒仍存活。发现牛乳房对口蹄疫病毒复制高度敏感。接种后24小时，全脂牛奶中可回收7 log10 蚀斑形成单位/毫升的病毒，接种后长达七天可回收滴度逐渐降低的病毒。
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