Survivability of H5N1 avian influenza virus in homemade yogurt, cheese and whey
Juliane Lang, Dajana Helke, Maryna Kuryshko, Elsayed M. Abdelwhab
Abstract
Influenza virus is typically associated with respiratory infections, but H5N1 in US dairy cows raises public health concerns about milk by-products. We show that simple home recipes can inactivate H5N1 in cheese, yogurt, and whey. While viral RNA was present, no viable virus was found, ensuring food safety.
Topics & Concepts
Influenza A virus subtype H5N1Avian influenza virusVirologyVirusFood scienceInfluenza A virusMicrobiologyBiologyViral gastroenteritis research and epidemiologyProbiotics and Fermented FoodsSalmonella and Campylobacter epidemiology