热对感染口蹄疫病毒（FMDV）奶牛所产牛奶成分中口蹄疫病毒的影响。
Effect of heat on foot-and-mouth disease virus (FMDV) in the components of milk from FMDV-infected cows.
作者信息
Blackwell J H, Hyde J L
出版信息
J Hyg (Lond). 1976 Aug;77(1):77-83. doi: 10.1017/s0022172400055534.
Abstract
Foot-and-mouth disease virus (FMDV) survived in skim milk, cream and the pelleted cellular debris components of milk obtained from FMDV-infected cows after pasteurization at 72 degrees C for 0-25 min. Virus was recovered from whole milk of infected cows after that milk was heated at 72 degrees C. for 5 min. and from the skim milk component after it was heated at the same temperature for 2 min. Evaporation of the whole milk samples after they were heated at 72 degrees C. for 3 min. did not inactivate the virus, but evaporation of infected skim milk samples after they were heated at 72 degrees C. for 0-5 min. did inactivate the virus. FMDV survived in the cream component after it was heated at 93 degrees C. for 0-25 min.
摘要
口蹄疫病毒（FMDV）在72摄氏度下进行0至25分钟的巴氏杀菌后，能在从感染口蹄疫病毒的奶牛获取的脱脂牛奶、奶油以及牛奶的颗粒状细胞碎片成分中存活。感染奶牛的全脂牛奶在72摄氏度下加热5分钟后可检测到病毒，脱脂牛奶成分在相同温度下加热2分钟后也能检测到病毒。全脂牛奶样品在72摄氏度下加热3分钟后进行蒸发处理，病毒并未失活，但感染的脱脂牛奶样品在72摄氏度下加热0至5分钟后进行蒸发处理，则可使病毒失活。奶油成分在93摄氏度下加热0至25分钟后，口蹄疫病毒仍能存活。
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