Publication:
Impact of pH and temperature in dairy processing on the infectivity of H5N1 avian influenza viruses.

cris.virtualsource.author-orcid641966b8-15e2-4a77-ac79-4b6dee4a0f52
cris.virtualsource.author-orcidfb4c020e-5afc-4370-a764-793d0b5cb48e
cris.virtualsource.author-orcid2eb71987-5fa4-4752-89c3-dd66ead4bfc3
cris.virtualsource.author-orcid7aed759b-aac6-4b86-a65b-1c3b734eabe4
datacite.rightsopen.access
dc.contributor.authorLenz-Ajuh, Nicole
dc.contributor.authorRau, Leonie
dc.contributor.authorButticaz, Lisa
dc.contributor.authorMoreira, Étori Aguiar
dc.contributor.authorZimmer, Bettina
dc.contributor.authorBeuret, Vincent
dc.contributor.authorLoosli, Florian
dc.contributor.authorIngenhoff, Jan-Erik
dc.contributor.authorWieland, Barbara
dc.contributor.authorZimmer, Gert
dc.date.accessioned2025-07-07T09:08:36Z
dc.date.available2025-07-07T09:08:36Z
dc.date.issued2025-06-26
dc.description.abstractHighly pathogenic avian influenza viruses of subtype H5N1 (clade 2.3.4.4b) can cause a mastitis-like disease in dairy cows. The presence of high amounts of infectious H5N1 virus in milk has raised significant concerns about the safety of raw milk products. In this study, the effect of temperature and pH on the stability of H5N1 viruses was investigated. We found that both bovine and avian H5N1 viruses remained infectious when incubated in milk at 4 °C for four weeks. When the viruses were incubated in milk at 21 °C, infectivity of avian H5N1 decreased only slightly and of bovine H5N1 moderately. The avian H5N1 virus was stable at 50 °C for 30 min but was inactivated at higher temperatures (55 °C for 10 min, 60 °C for 1 min, or 72 °C for 30 s). Bovine and avian H5N1 viruses were stable at pH levels between 6.0 and 10.0, but were partially inactivated at pH 5.0 and completely inactivated at pH 4.0. Both H5N1 viruses were completely inactivated when incubated with yoghurt at pH 4.2. Incubation of the avian H5N1 virus with soft and semi-hard cheese at pH 5.0-5.3 reduced infectious titers by 5.1 and 3.9 log10, respectively. In contrast, the infectivity of bovine H5N1 was only minimally reduced following incubation with semi-hard cheese. In conclusion, H5N1 viruses are efficiently inactivated by pasteurization and most thermisation procedures. However, in untreated raw milk bovine H5N1 virus may survive cheese-making processes if the production temperature stays below 50 °C.
dc.description.numberOfPages10
dc.description.sponsorshipInstitute of Virology and Immunology
dc.description.sponsorshipDepartment of Infectious Diseases and Pathobiology (DIP)
dc.identifier.doi10.48620/89020
dc.identifier.pmid40609330
dc.identifier.publisherDOI10.1016/j.ijfoodmicro.2025.111328
dc.identifier.urihttps://boris-portal.unibe.ch/handle/20.500.12422/212827
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Food Microbiology
dc.relation.issn1879-3460
dc.relation.issn0168-1605
dc.subjectFood safety
dc.subjectHemagglutinin
dc.subjectLactic acid fermentation
dc.subjectPasteurization
dc.subjectRaw milk
dc.subjectSemi-hard cheese
dc.subjectSoft cheese
dc.subjectThermization
dc.subjectYoghurt
dc.subject.ddc600 - Technology::630 - Agriculture
dc.titleImpact of pH and temperature in dairy processing on the infectivity of H5N1 avian influenza viruses.
dc.typearticle
dspace.entity.typePublication
dspace.file.typetext
oaire.citation.startPage111328
oaire.citation.volume441
oairecerif.author.affiliationInstitute of Virology and Immunology
oairecerif.author.affiliationInstitute of Virology and Immunology
unibe.additional.sponsorshipDepartment of Infectious Diseases and Pathobiology (DIP)
unibe.contributor.roleauthor
unibe.contributor.rolecorresponding author
unibe.description.ispublishedinpress
unibe.refereedtrue
unibe.subtype.articlejournal

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