Inactivation of foot and mouth disease virus inskimmed milk with propionic acid, citric acid and hydrogen peroxide
| Autor: | Mathias Ackermann, E. Sonder, K. C. McCullough, Kihm U |
|---|---|
| Rok vydání: | 1990 |
| Předmět: |
food.ingredient
Cattle Diseases Pasteurization Citric Acid law.invention chemistry.chemical_compound Aphthovirus fluids and secretions food law Skimmed milk medicine Animals Citrates Food science Hydrogen peroxide biology Foot-and-mouth disease Chemistry food and beverages Hydrogen Peroxide General Medicine Hydrogen-Ion Concentration Sterilization (microbiology) biology.organism_classification medicine.disease Kinetics Milk Foot-and-Mouth Disease Cattle Female Animal Science and Zoology Propionates Foot-and-mouth disease virus Citric acid |
| Zdroj: | Revue Scientifique et Technique de l'OIE. 9:1139-1155 |
| ISSN: | 0253-1933 |
| Popis: | In order to protect farm animals from infections such as foot and mouth disease (FMD) and tuberculosis, the pasteurisation of milk and milk products designated for the feeding of animals is compulsory in Switzerland. Nowadays, milk products are often treated chemically with acids or with hydrogen peroxide in order to keep bacterial contamination low. The capacity of these chemical treatments to inactivate FMD virus in skimmed milk within 6 h at 5 degrees C was tested in this study. The results indicated that the addition of 0.1%-0.3% of consumable acids, such as citric acid or propionic acid, could not guarantee the complete inactivation of FMD virus in skimmed milk. Similar results were obtained both with FMD virus deliberately added to skimmed milk and with skimmed milk obtained from naturally infected cows. Hydrogen peroxide in concentrations of 0.1%-0.3% was also an ineffective means of controlling the risk of FMD virus transmission from contaminated milk. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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