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To the Editor:
In March 2024, public health agencies in the United States reported highly pathogenic avian influenza (HPAI) virus of subtype A(H5N1) in dairy cattle, with virus detected in milk samples from symptomatic animals. Viral genetic fragments were subsequently found in pasteurized retail dairy products, which aroused concern about potential exposure through the human food supply. Heat treatment has been shown to reduce or eliminate infectious virus from both milk from infected cows and milk spiked with HPAI A(H5N1) virus. However, whether HPAI A(H5N1) virus in spiked milk from healthy cows replicates the properties of virus in milk from infected cows is unclear. We directly compared the stability of HPAI A(H5N1) virus in infected cows’ milk with that in spiked milk at 4°C (refrigeration temperature) and after heat treatment at 63°C (low-temperature, longer-duration pasteurization) or 72°C (high-temperature, shorter-duration pasteurization). (...)
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Source:
Link: https://www.nejm.org/doi/10.1056/NEJMc2502494
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