Effect of pasteurization and evaporation on foot-and-mouth disease virus in whole milk from infected cows.
The effects of pasteurization and evaporation on foot-and-mouth disease virus in whole milk from infected cows obtained one day postinoculation were studied. Virus survived the heating of milk at high temperature-short time pasteurization at 75 degrees C for 15-17 seconds. In addition, virus from infected milk survived heating at 80 degrees C for the same time. Infective virus also survived in the pasteurized milk after evaporation at 65 degrees C to 50% of the original volume. The bovine udder was found to be highly susceptible to foot-and-mouth disease virus replication. Seven log10 plaque-forming units/ml of virus were recovered in whole milk 24 hours postinoculation, and decreasing titers were recovered for as long as seven days postinoculation.
D000818:Animals; D005537:Aphthovirus / Q000472:pathogenicity; D002417:Cattle; D002478:Cells, Cultured; D055598:Chemical Phenomena; D002621:Chemistry; D003168:Complement Fixation Tests; D006358:Hot Temperature; D008892:Milk / Q000382:microbiology*; D013242:Sterilization; D013997:Time Factors