VirusesMicrobiologyPeer-reviewed journal article
Bovine highly pathogenic avian influenza virus stability and inactivation in the milk byproduct lactose
Taeyong KwoniD, Jordan T GebhardtiD, Eu‐Lim LyooiD, Mohammed NooruzzamaniD, Natasha N. GaudreaultiD, Igor MorozoviD, Diego G. DieliD, Jüergen A. RichtiD
Abstract
A bovine isolate of highly pathogenic avian influenza H5N1 virus was stable for 14 days in a concentrated lactose solution at under refrigerated conditions. Heat or citric acid treatments successfully inactivated viruses in lactose. This study highlights the persistence of HPAIV in lactose and its efficient inactivation under industrial standards.
- Citations
- 12
- FWCI
- 3.37
- Field percentile
- top 7%
Reproducibility ledger
Nobody has reported trying to reproduce this paper yet. Did you replicate an experiment or run the code? Your report saves the next lab a week.
Sign in to file a reproducibility report.
Related papers
- Impact of pH and temperature in dairy processing on the infectivity of H5N1 avian influenza viruses
Nicole Lenz, Leonie Rau, … Gert Zimmer·bioRxiv·Mar 21, 2025
- Thermal inactivation spectrum of influenza A H5N1 virus in raw milk
Mohammed Nooruzzaman, Lina M. Covaleda, … Diego G. Diel·Nature CommunicationsPeer-reviewed·Apr 7, 2025
- Stability of influenza A H5N1 virus in raw milk cheese
Mohammed Nooruzzaman, Pablo Sebastian Britto de Oliveira, … Diego G. Diel·bioRxiv·Mar 13, 2025
- Inactivation of Influenza A Viruses (H1N1, H5N1) During Grana-Type Raw Milk Cheesemaking: Implications for Foodborne Transmission Risk
Ana Maria Moreno, Stefano Pongolini, … Paolo Daminelli·VirusesPeer-reviewed·Nov 24, 2025
- Examining the Survival of A(H5N1) Influenza Virus in Thermised Whole Cow Milk
Neda Nasheri, Tamiru Negash Alkie, … Yohannes Berhane·Food MicrobiologyPeer-reviewed·Jun 24, 2025
- Environmental stability of HPAIV H5N1 in raw milk, wastewater and on surfaces
Franziska Karola Kaiser, Santiago Cardenas, … Vincent Jacobus Munster·Emerging infectious diseasesPeer-reviewed·Mar 18, 2025