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Thermal inactivation of tickborne encephalitis virus in milk
Author(s) -
Saier Regine,
Maier Gabriele,
Atamer Zeynep,
Hinrichs Joerg
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12230
Subject(s) - infectivity , tick borne encephalitis virus , encephalitis , virology , titer , virus , virus inactivation , biology , encephalitis viruses , tick , veterinary medicine , medicine
Tickborne encephalitis, a zoonotic virus infection, is transmitted to humans usually by the bite of an infected tick. It may also be acquired by ingesting infected dairy products. In this study, the infectivity of tickborne encephalitis virus, suspended in milk and other media, remained unchanged during a period of five days of storage at 8 °C. After heat treatments in the range of 60 to 80 °C, a decrease of approximately 4 or 4.5 log units in the virus titre was observed. Kinetic parameters for the inactivation were calculated, and the line of equal effects showing a 3‐log inactivation was determined.