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Effect of heat on foot-and-mouth disease virus (FMDV) in the components of milk from FMDV-infected cows

Published online by Cambridge University Press:  15 May 2009

J. H. Blackwell  and
J. L. Hyde
J. H. Blackwell
Affiliation:
Plum Island Animal Disease Center, Agricultural Research Service, U.S. Department of Agriculture, Greenport, New York
J. L. Hyde
Affiliation:
Plum Island Animal Disease Center, Agricultural Research Service, U.S. Department of Agriculture, Greenport, New York
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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°C for 0·25 min. Virus was recovered from whole milk of infected cows after that milk was heated at 72°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°C. for 3 min. did not inactivate the virus, but evaporation of infected skim milk samples after they were heated at 72°C. for 0·5 min. did inactivate the virus. FMDV survived in the cream component after it was heated at 93°C. for 0·25 min.

Type
Research Article
Information
Journal of Hygiene , Volume 77 , Issue 1 , August 1976 , pp. 77 - 83
Copyright
Copyright © Cambridge University Press 1976

References

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