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流感A H5N1病毒在生牛奶中的热失活谱

Mohammed Nooruzzaman¹, Lina M Covaleda¹, Pablo Sebastian Britto de Oliveira¹

¹Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, NY, USA.

Nature communications

|April 8, 2025

概括

高致病性禽流感 (HPAI) H5N1病毒在生牛奶中通过标准巴氏杀菌被禁用. 大多数热化条件也有效降低病毒载量,确保乳制品的安全性.

科学领域:

兽医病毒学兽医病毒学
食品安全科学食品安全科学
公共卫生微生物学

背景情况:

高致病性禽流感 (HPAI) H5N1病毒已经蔓延到奶牛种群中.
在牛奶中传播的高水平的传染性HPAI H5N1病毒可能会对公众健康造成潜在的风险.
了解牛奶中HPAI H5N1的热稳定性对于食品安全至关重要.

研究的目的:

为了评估HPAI H5N1病毒在生牛奶中的衰变动力学和热稳定性.
为了确定各种热处理条件对病毒失活的有效性.
提供支持乳制品行业针对HPAI H5N1.1.的食品安全措施的数据.

主要方法:

衰变研究涉及在不同温度下化HPAI H5N1阳性原牛奶,以估计小数减小时间 (D值).
在各种热条件下热处理HPAI H5N1阳性牛奶,包括巴氏杀菌和热化.
使用一个沉浸式线圈系统,模拟商业巴氏杀菌器的升级时间,用于无活化实验.

主要成果:

在大多数测试的热条件下观察到HPAI H5N1病毒 (5-6日志减少) 的有效失活.
在50°C温度下10分钟热化是唯一不会导致有效病毒失活的条件.
消毒和大多数热化条件迅速使病毒失活,显示出高效率.

结论:

标准巴氏杀菌有效地使牛奶中的HPAI H5N1病毒失活.
大多数测试的热化条件也有效降低病毒标位,支持它们在乳制品加工中的使用.
这些发现加强了乳制品行业当前热处理方法的安全性,防止HPAI H5N1污染.

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