Nooruzzaman Mohammed, Covaleda Lina M, de Oliveira Pablo Sebastian Britto, Martin Nicole H, Koebel Katherine J, Ivanek Renata, Alcaine Samuel D, Diel Diego G
Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, NY, USA.
Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, USA.
Nat Commun. 2025 Apr 7;16(1):3299. doi: 10.1038/s41467-025-58219-1.
The spillover of highly pathogenic avian influenza (HPAI) H5N1 virus to dairy cows and shedding of high amounts of infectious virus in milk raised public health concerns. Here, we evaluated the decay and thermal stability spectrum of HPAI H5N1 virus in raw milk. For the decay studies, HPAI H5N1 positive raw milk was incubated at different temperatures and viral titers and the decimal reduction time values (D-values) were estimated. We then heat-treated HPAI H5N1 virus positive milk using different thermal conditions including pasteurization and thermization conditions. Efficient inactivation of the virus (5-6 logs) was observed in all tested conditions, except for thermization at 50 °C for 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. These results provide important insights into the efficacy of thermal conditions and food safety measures utilized in the dairy industry.
高致病性禽流感（HPAI）H5N1病毒传播至奶牛并在牛奶中大量排出具有传染性的病毒，引发了公众对公共卫生的担忧。在此，我们评估了HPAI H5N1病毒在原料奶中的衰减情况和热稳定性谱。对于衰减研究，将HPAI H5N1阳性原料奶在不同温度下孵育，并测定病毒滴度，估算十进制减少时间值（D值）。然后，我们使用不同的热条件（包括巴氏杀菌和热杀菌条件）对HPAI H5N1病毒阳性牛奶进行热处理。在所有测试条件下均观察到病毒被有效灭活（5-6个对数级），但50℃热杀菌10分钟除外。利用一种温度上升时间类似于商业巴氏杀菌器的浸没式盘管系统，我们发现病毒可通过巴氏杀菌和大多数热杀菌条件快速灭活。这些结果为乳制品行业所采用的热条件和食品安全措施的效果提供了重要见解。
