Influenza A(H5N1) Virus Resilience in Milk after Thermal Inactivation

Abstract

Highly pathogenic avian influenza A(H5N1) detected in dairy cows raises concerns about milk safety. The effects of pasteurization-like temperatures on influenza viruses in retail and unpasteurized milk revealed virus resilience under certain conditions. Although pasteurization contributes to viral inactivation, influenza A virus, regardless of strain, displayed remarkable stability in pasteurized milk.

Keywords

• influenza
• food safety
• viruses
• respiratory infections
• zoonoses
• Pasteurization