Thermal inactivation spectrum of influenza A H5N1 virus in raw milk
Abstract The spillover of highly pathogenic avian influenza (HPAI) H5N1 virus to dairy cows and shedding of high amounts of infectious virus in milk raised public health concerns. Here, we evaluated the decay and thermal stability spectrum of HPAI H5N1 virus in raw milk. For the decay studies, HPAI...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-04-01
|
| Series: | Nature Communications |
| Online Access: | https://doi.org/10.1038/s41467-025-58219-1 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849726141309386752 |
|---|---|
| author | Mohammed Nooruzzaman Lina M. Covaleda Pablo Sebastian Britto de Oliveira Nicole H. Martin Katherine J. Koebel Renata Ivanek Samuel D. Alcaine Diego G. Diel |
| author_facet | Mohammed Nooruzzaman Lina M. Covaleda Pablo Sebastian Britto de Oliveira Nicole H. Martin Katherine J. Koebel Renata Ivanek Samuel D. Alcaine Diego G. Diel |
| author_sort | Mohammed Nooruzzaman |
| collection | DOAJ |
| description | Abstract The spillover of highly pathogenic avian influenza (HPAI) H5N1 virus to dairy cows and shedding of high amounts of infectious virus in milk raised public health concerns. Here, we evaluated the decay and thermal stability spectrum of HPAI H5N1 virus in raw milk. For the decay studies, HPAI H5N1 positive raw milk was incubated at different temperatures and viral titers and the decimal reduction time values (D-values) were estimated. We then heat-treated HPAI H5N1 virus positive milk using different thermal conditions including pasteurization and thermization conditions. Efficient inactivation of the virus (5-6 logs) was observed in all tested conditions, except for thermization at 50 °C for 10 min. Utilizing a submerged coil system with temperature ramp up times that resemble commercial pasteurizers, we showed that the virus was rapidly inactivated by pasteurization and most thermization conditions. These results provide important insights into the efficacy of thermal conditions and food safety measures utilized in the dairy industry. |
| format | Article |
| id | doaj-art-08d3919da0ab43428d9d2d0a3684258a |
| institution | DOAJ |
| issn | 2041-1723 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Nature Communications |
| spelling | doaj-art-08d3919da0ab43428d9d2d0a3684258a2025-08-20T03:10:17ZengNature PortfolioNature Communications2041-17232025-04-0116111110.1038/s41467-025-58219-1Thermal inactivation spectrum of influenza A H5N1 virus in raw milkMohammed Nooruzzaman0Lina M. Covaleda1Pablo Sebastian Britto de Oliveira2Nicole H. Martin3Katherine J. Koebel4Renata Ivanek5Samuel D. Alcaine6Diego G. Diel7Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell UniversityDepartment of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell UniversityDepartment of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell UniversityDepartment of Food Science, College of Agriculture and Life Sciences, Cornell UniversityDepartment of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell UniversityDepartment of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell UniversityDepartment of Food Science, College of Agriculture and Life Sciences, Cornell UniversityDepartment of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell UniversityAbstract The spillover of highly pathogenic avian influenza (HPAI) H5N1 virus to dairy cows and shedding of high amounts of infectious virus in milk raised public health concerns. Here, we evaluated the decay and thermal stability spectrum of HPAI H5N1 virus in raw milk. For the decay studies, HPAI H5N1 positive raw milk was incubated at different temperatures and viral titers and the decimal reduction time values (D-values) were estimated. We then heat-treated HPAI H5N1 virus positive milk using different thermal conditions including pasteurization and thermization conditions. Efficient inactivation of the virus (5-6 logs) was observed in all tested conditions, except for thermization at 50 °C for 10 min. Utilizing a submerged coil system with temperature ramp up times that resemble commercial pasteurizers, we showed that the virus was rapidly inactivated by pasteurization and most thermization conditions. These results provide important insights into the efficacy of thermal conditions and food safety measures utilized in the dairy industry.https://doi.org/10.1038/s41467-025-58219-1 |
| spellingShingle | Mohammed Nooruzzaman Lina M. Covaleda Pablo Sebastian Britto de Oliveira Nicole H. Martin Katherine J. Koebel Renata Ivanek Samuel D. Alcaine Diego G. Diel Thermal inactivation spectrum of influenza A H5N1 virus in raw milk Nature Communications |
| title | Thermal inactivation spectrum of influenza A H5N1 virus in raw milk |
| title_full | Thermal inactivation spectrum of influenza A H5N1 virus in raw milk |
| title_fullStr | Thermal inactivation spectrum of influenza A H5N1 virus in raw milk |
| title_full_unstemmed | Thermal inactivation spectrum of influenza A H5N1 virus in raw milk |
| title_short | Thermal inactivation spectrum of influenza A H5N1 virus in raw milk |
| title_sort | thermal inactivation spectrum of influenza a h5n1 virus in raw milk |
| url | https://doi.org/10.1038/s41467-025-58219-1 |
| work_keys_str_mv | AT mohammednooruzzaman thermalinactivationspectrumofinfluenzaah5n1virusinrawmilk AT linamcovaleda thermalinactivationspectrumofinfluenzaah5n1virusinrawmilk AT pablosebastianbrittodeoliveira thermalinactivationspectrumofinfluenzaah5n1virusinrawmilk AT nicolehmartin thermalinactivationspectrumofinfluenzaah5n1virusinrawmilk AT katherinejkoebel thermalinactivationspectrumofinfluenzaah5n1virusinrawmilk AT renataivanek thermalinactivationspectrumofinfluenzaah5n1virusinrawmilk AT samueldalcaine thermalinactivationspectrumofinfluenzaah5n1virusinrawmilk AT diegogdiel thermalinactivationspectrumofinfluenzaah5n1virusinrawmilk |