TY - JOUR
T1 - Thermal inactivation of MS2 bacteriophage as a surrogate of enteric viruses in cow milk
AU - Sadat Hosseini, Seyed Reza
AU - Edalatian Dovom, Mohammad Reza
AU - Yavarmanesh, Masoud
AU - Abbaszadegan, Morteza
N1 - Funding Information:
Civil, Environmental and Sustainable Engineering, National Science Foundation Water and Environmental Technology Center, Arizona State University, Tempe, AZ, USA
Funding Information:
Funding This study was funded by Ferdowsi Mashhad (FUM) (Grant no 27448).
Publisher Copyright:
© 2017, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).
PY - 2017/12/1
Y1 - 2017/12/1
N2 - This study examined the effect of 4 thermal processing methods on inactivation of male-specific bacteriophage MS2 in cow milk. MS2 was used as a viral surrogate of enteric viruses in this inactivation study. Milk samples were spiked at 10, 103, 105, and 107 PFU/ml with a milk fat content of 1.5, 2.5 and 3% weight per volume. We found that with higher milk fat content, survival of MS2 increased in the samples spiked with 105 or 107 PFU/ml, indicating that increasing the milk fat content had a significant effect on the survival of MS2 (p < 0.05) in the thermally processed samples. The inactivation results suggest that the most effective thermal processing for viral inactivation in cow milk was having a high temperature long time (HTLT: 85 °C for 30 min) followed by boiling for 2 min. The least effective thermal processing was low temperature for a long time. Therefore, inactivation of enteric viruses in dairy products with a high level of contamination can be effectively achieved under severe thermal processing such as HTLT, or boiling.
AB - This study examined the effect of 4 thermal processing methods on inactivation of male-specific bacteriophage MS2 in cow milk. MS2 was used as a viral surrogate of enteric viruses in this inactivation study. Milk samples were spiked at 10, 103, 105, and 107 PFU/ml with a milk fat content of 1.5, 2.5 and 3% weight per volume. We found that with higher milk fat content, survival of MS2 increased in the samples spiked with 105 or 107 PFU/ml, indicating that increasing the milk fat content had a significant effect on the survival of MS2 (p < 0.05) in the thermally processed samples. The inactivation results suggest that the most effective thermal processing for viral inactivation in cow milk was having a high temperature long time (HTLT: 85 °C for 30 min) followed by boiling for 2 min. The least effective thermal processing was low temperature for a long time. Therefore, inactivation of enteric viruses in dairy products with a high level of contamination can be effectively achieved under severe thermal processing such as HTLT, or boiling.
KW - Cow milk
KW - Enteric viruses
KW - MS2 bacteriophage
KW - Thermal processing
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U2 - 10.1007/s00003-017-1119-8
DO - 10.1007/s00003-017-1119-8
M3 - Article
AN - SCOPUS:85026896621
SN - 1661-5751
VL - 12
SP - 341
EP - 347
JO - Journal fur Verbraucherschutz und Lebensmittelsicherheit
JF - Journal fur Verbraucherschutz und Lebensmittelsicherheit
IS - 4
ER -