Survival of Tick-Borne Encephalitis Virus in Goat Cheese and Milk
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 condition...
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| Veröffentlicht in: | Food and environmental virology 2020-09, Vol.12 (3), p.264-268 |
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| creator | Rónai, Zsuzsanna Egyed, László |
| description | 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. |
| doi_str_mv | 10.1007/s12560-020-09427-z |
| format | Article |
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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. 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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.</description><subject>Biomedical and Life Sciences</subject><subject>Biomedicine</subject><subject>Brief Communication</subject><subject>Cheese</subject><subject>Chemistry/Food Science</subject><subject>Dairy products</subject><subject>Encephalitis</subject><subject>Food Science</subject><subject>Goats</subject><subject>Milk</subject><subject>Pasteurization</subject><subject>Spices</subject><subject>Survival</subject><subject>Tick-borne encephalitis</subject><subject>Virology</subject><subject>Viruses</subject><issn>1867-0334</issn><issn>1867-0342</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LwzAYh4Mobk6_gAcJePFSzZ-2icc55hQUD06vIW3eumxdO5N24D690c4JHjyEBPL8fu_Lg9ApJZeUEHHlKUtSEhEWznXMRLTZQ30qUxERHrP93ZvHPXTk_ZyQlLOEH6IeZ1xKwWkfDZ9bt7ZrXeK6wFObL6Kb2lWAx1UOq5kubWM9frWu9dhWeFLrBo9mAB6wrgx-tOXiGB0UuvRwsr0H6OV2PB3dRQ9Pk_vR8CHKuUiaiGZAKc1BSC25ZpIUJjcGNBPA4yyVqS5kXBRGGyMFAZIlCaVGGJ0kUiQBGqCLrnfl6vcWfKOW1udQlrqCuvWKxYQGITzmAT3_g87r1lVhu0BxzoQUMg4U66jc1d47KNTK2aV2H4oS9SVYdYJVEKy-BatNCJ1tq9tsCWYX-TEaAN4BPnxVb-B-Z_9T-wmII4U1</recordid><startdate>20200901</startdate><enddate>20200901</enddate><creator>Rónai, Zsuzsanna</creator><creator>Egyed, László</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20200901</creationdate><title>Survival of Tick-Borne Encephalitis Virus in Goat Cheese and Milk</title><author>Rónai, Zsuzsanna ; Egyed, László</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c375t-1be111ce78a83a280fdcddea27e34b686af84ffdadd870e0b5511d7da558757e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Biomedical and Life Sciences</topic><topic>Biomedicine</topic><topic>Brief Communication</topic><topic>Cheese</topic><topic>Chemistry/Food Science</topic><topic>Dairy products</topic><topic>Encephalitis</topic><topic>Food Science</topic><topic>Goats</topic><topic>Milk</topic><topic>Pasteurization</topic><topic>Spices</topic><topic>Survival</topic><topic>Tick-borne encephalitis</topic><topic>Virology</topic><topic>Viruses</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rónai, Zsuzsanna</creatorcontrib><creatorcontrib>Egyed, László</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food and environmental virology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rónai, Zsuzsanna</au><au>Egyed, László</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Survival of Tick-Borne Encephalitis Virus in Goat Cheese and Milk</atitle><jtitle>Food and environmental virology</jtitle><stitle>Food Environ Virol</stitle><addtitle>Food Environ Virol</addtitle><date>2020-09-01</date><risdate>2020</risdate><volume>12</volume><issue>3</issue><spage>264</spage><epage>268</epage><pages>264-268</pages><issn>1867-0334</issn><eissn>1867-0342</eissn><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.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>32388731</pmid><doi>10.1007/s12560-020-09427-z</doi><tpages>5</tpages></addata></record> |
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| subjects | Biomedical and Life Sciences Biomedicine Brief Communication Cheese Chemistry/Food Science Dairy products Encephalitis Food Science Goats Milk Pasteurization Spices Survival Tick-borne encephalitis Virology Viruses |
| title | Survival of Tick-Borne Encephalitis Virus in Goat Cheese and Milk |
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