{"id":16825,"date":"2020-06-29T12:41:17","date_gmt":"2020-06-29T04:41:17","guid":{"rendered":"https:\/\/tbenews.com\/tbe\/?p=16825"},"modified":"2020-07-08T18:40:00","modified_gmt":"2020-07-08T10:40:00","slug":"snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk","status":"publish","type":"post","link":"https:\/\/tbenews.com\/tbe\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\/","title":{"rendered":"Snapshot week 27\/2020<br> Pasteurization inactivates TBE virus in milk"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\">\n<p class=\"wp-block-paragraph\">R\u00f3nai, Z. and Egyed, L.<br>Survival of tick-borne encephalitis virus in goat cheese and milk.<br><em>Food Environ. Virol.<\/em> 2020, doi: 10.1007\/s12560-020-09427-z<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Humans usually acquire TBE through a tick bite, but infection through the consumption of raw milk and raw milk products occasionally occur. A recent TBE outbreak by the alimentary route of infection has been discussed in Snapshot <a rel=\"noreferrer noopener\" href=\"https:\/\/tbenews.com\/tbe\/snapshot-week-26-2020-diversity-of-tbe-virus\/\" target=\"_blank\">week 26\/2020<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Inactivation of TBE virus and alimentary infections can effectively be avoided by pasteurization of milk. This has clearly been documented by a Hungarian team. The authors used naturally infected raw goat milk samples (with either 1107.8 pfu\/ml or more than 1900000 pfu\/ml) from two milk-borne TBE virus epidemics for inoculation of 5 l goat milk. Samples of fresh raw goat milk was incubated at either 63\u00b0C for 10 min or at 72\u00b0C for 15 s, immediately cooled on ice and then, 25 \u00b5g samples were used to inoculate suckling mice. The rest was kept at 4\u00b0C and 25 \u00b5g samples were taken out every 5 days and used to inoculate mice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Both pasteurization procedures eliminated all infective virus particles from the milk samples. A lower amount of virus survived in unpasteurized milk for 5 to 10 days, while a higher amount of virus for 20 to 25 days.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cheese was made from three types of goat milk, i) control, not infected with TBE virus, ii) infected with TBE virus titer similar to milk shed by naturally infected goats, iii) infected with 180 times higher titer. Four types of cheese were made, i), natural (not salty), ii) natural spicy, iii) salty, iv) spiced salty. Salt treatment (25wt%) inactivated the TBE virus in cheese, while spices did not inactivate the virus.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To avoid milk-borne TBE virus infections, only pasteurized milk should be consumed.<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>R\u00f3nai, Z. and Egyed, L.Survival of tick-borne encephalitis virus in goat cheese and milk.Food Environ. Virol. 2020, doi: 10.1007\/s12560-020-09427-z Humans usually acquire TBE through a tick bite, but infection through the consumption of raw milk and raw milk products occasionally occur. A recent TBE outbreak by the alimentary route of infection has been discussed in Snapshot week 26\/2020. Inactivation of TBE virus and alimentary infections can effectively be avoided by pasteurization of milk. This has clearly been documented by a Hungarian team. The authors used naturally infected raw goat milk samples (with either 1107.8 pfu\/ml or more than 1900000 pfu\/ml) from two milk-borne TBE virus epidemics for inoculation of 5 l goat milk. Samples of fresh raw goat milk was incubated at either 63\u00b0C for 10 min or at 72\u00b0C for 15 s, immediately cooled on ice and then, 25 \u00b5g samples were used to inoculate suckling mice. The rest was kept at 4\u00b0C and 25 \u00b5g samples were taken out every 5 days and used to inoculate mice. Both pasteurization procedures eliminated all infective virus particles from the milk samples. A lower amount of virus survived in unpasteurized milk for 5 to 10 days, while a higher amount of virus for 20 to 25 days. Cheese was made from three types of goat milk, i) control, not infected with TBE virus, ii) infected with TBE virus titer similar to milk shed by naturally infected goats, iii) infected with 180 times higher titer. Four types of cheese were made, i), natural (not salty), ii) natural spicy, iii) salty, iv) spiced salty. Salt treatment (25wt%) inactivated the TBE virus in cheese, while spices did not inactivate the virus. To avoid milk-borne TBE virus infections, only pasteurized milk should be consumed.<\/p>\n","protected":false},"author":6,"featured_media":12864,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[513,515,514,480],"coauthors":[81],"class_list":["post-16825","post","type-post","status-publish","format-standard","has-post-thumbnail","category-snapshot","tag-cheese","tag-inactivation-of-virus","tag-milk","tag-pasteurization"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Snapshot week 27\/2020 Pasteurization inactivates TBE virus in milk - TBE Book<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tbenews.com\/tbe\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Snapshot week 27\/2020 Pasteurization inactivates TBE virus in milk - TBE Book\" \/>\n<meta property=\"og:description\" content=\"R\u00f3nai, Z. and Egyed, L.Survival of tick-borne encephalitis virus in goat cheese and milk.Food Environ. Virol. 2020, doi: 10.1007\/s12560-020-09427-z Humans usually acquire TBE through a tick bite, but infection through the consumption of raw milk and raw milk products occasionally occur. A recent TBE outbreak by the alimentary route of infection has been discussed in Snapshot week 26\/2020. Inactivation of TBE virus and alimentary infections can effectively be avoided by pasteurization of milk. This has clearly been documented by a Hungarian team. The authors used naturally infected raw goat milk samples (with either 1107.8 pfu\/ml or more than 1900000 pfu\/ml) from two milk-borne TBE virus epidemics for inoculation of 5 l goat milk. Samples of fresh raw goat milk was incubated at either 63\u00b0C for 10 min or at 72\u00b0C for 15 s, immediately cooled on ice and then, 25 \u00b5g samples were used to inoculate suckling mice. The rest was kept at 4\u00b0C and 25 \u00b5g samples were taken out every 5 days and used to inoculate mice. Both pasteurization procedures eliminated all infective virus particles from the milk samples. A lower amount of virus survived in unpasteurized milk for 5 to 10 days, while a higher amount of virus for 20 to 25 days. Cheese was made from three types of goat milk, i) control, not infected with TBE virus, ii) infected with TBE virus titer similar to milk shed by naturally infected goats, iii) infected with 180 times higher titer. Four types of cheese were made, i), natural (not salty), ii) natural spicy, iii) salty, iv) spiced salty. Salt treatment (25wt%) inactivated the TBE virus in cheese, while spices did not inactivate the virus. To avoid milk-borne TBE virus infections, only pasteurized milk should be consumed.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tbenews.com\/tbe\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\/\" \/>\n<meta property=\"og:site_name\" content=\"TBE Book\" \/>\n<meta property=\"article:published_time\" content=\"2020-06-29T04:41:17+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-07-08T10:40:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tbenews.com\/tbe\/wp-content\/uploads\/2017\/11\/TBE-Snapshots.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1180\" \/>\n\t<meta property=\"og:image:height\" content=\"250\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Michael Br\u00f6ker\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michael Br\u00f6ker\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\\\/\"},\"author\":{\"name\":\"augustine\",\"@id\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/#\\\/schema\\\/person\\\/2f903afeb7534df7457d2e3f6d30f64c\"},\"headline\":\"Snapshot week 27\\\/2020 Pasteurization inactivates TBE virus in milk\",\"datePublished\":\"2020-06-29T04:41:17+00:00\",\"dateModified\":\"2020-07-08T10:40:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\\\/\"},\"wordCount\":290,\"publisher\":{\"@id\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/TBE-Snapshots.jpg\",\"keywords\":[\"cheese\",\"inactivation of virus\",\"milk\",\"pasteurization\"],\"articleSection\":[\"Snapshot\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\\\/\",\"url\":\"https:\\\/\\\/tbenews.com\\\/tbe\\\/snapshot-week-27-2020-pasteurization-inactivates-tbe-virus-in-milk\\\/\",\"name\":\"Snapshot week 27\\\/2020 Pasteurization inactivates TBE virus in milk - 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Virol. 2020, doi: 10.1007\/s12560-020-09427-z Humans usually acquire TBE through a tick bite, but infection through the consumption of raw milk and raw milk products occasionally occur. A recent TBE outbreak by the alimentary route of infection has been discussed in Snapshot week 26\/2020. Inactivation of TBE virus and alimentary infections can effectively be avoided by pasteurization of milk. This has clearly been documented by a Hungarian team. The authors used naturally infected raw goat milk samples (with either 1107.8 pfu\/ml or more than 1900000 pfu\/ml) from two milk-borne TBE virus epidemics for inoculation of 5 l goat milk. Samples of fresh raw goat milk was incubated at either 63\u00b0C for 10 min or at 72\u00b0C for 15 s, immediately cooled on ice and then, 25 \u00b5g samples were used to inoculate suckling mice. The rest was kept at 4\u00b0C and 25 \u00b5g samples were taken out every 5 days and used to inoculate mice. Both pasteurization procedures eliminated all infective virus particles from the milk samples. A lower amount of virus survived in unpasteurized milk for 5 to 10 days, while a higher amount of virus for 20 to 25 days. Cheese was made from three types of goat milk, i) control, not infected with TBE virus, ii) infected with TBE virus titer similar to milk shed by naturally infected goats, iii) infected with 180 times higher titer. Four types of cheese were made, i), natural (not salty), ii) natural spicy, iii) salty, iv) spiced salty. Salt treatment (25wt%) inactivated the TBE virus in cheese, while spices did not inactivate the virus. 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