Table 3 Comparison of studies of influenza virus pasteurisation in milk
From: Pasteurisation temperatures effectively inactivate influenza A viruses in milk
Study | Virus | Milk type | Addition to milk | Pasteurisation method | Inactivationa | Detection method |
|---|---|---|---|---|---|---|
This Study | 2.3.4.4b + IAVs + IDV | Commercial and raw | Spiked in | Laboratory model (63 °C and 72 °C) | Total | Plaque assay; EFE inoculation |
Alkie et al.36 | 2.3.4.4b | Raw milk | Spiked in | Laboratory model (63 °C and 72 °C) | Near-total | EFE inoculation (EID50) |
Caceres et al.38 | B3.13 + 2.3.4.4b + IAVs | Commercial, raw milk and colostrum | Spiked in | Laboratory model (63 °C, 72 °C, 91 °C) | Near-total | TCID50 |
Cui et al.34 | 2.3.4.4b + IAVs | Raw milk | Spiked in | Laboratory model (multiple temperatures) | Total | EFE inoculation |
Guan et al.33 | B3.13 | Raw milk | Shed naturally | Laboratory model (63 °C and 72 °C) | Near-total | TCID50; EFE inoculation |
Kaiser et al.39 | 2.3.4.4b | Raw milk | Spiked in | Laboratory model (63 °C and 72 °C) | Near-total | TCID50 |
Kwon et al.37 | 2.3.4.4b | Lactose at a 1:10 dilution | Spiked in | Laboratory model (63 °C, 66 °C and 99 °C) | Total | TCID50 |
Palme et al.29 | Multiple AIVs | Commercial milk; semi-skimmed and whole | Spiked in | Laboratory model (56 °C and 75 °C; relatively long incubation times) | Near-total | Plaque assay |
Spackman et al.35 | B3.13 | Raw milk | Shed naturally | Actual equipment (72.5 °C) | Total | EFE inoculation (EID50) |
