Cheddar cheese does not appear more likely than other foods to transmit viruses due to significant viral loss during cheesemaking and heat treatment.
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Supports low viral transmission risk via cheddar cheese; leaves open human epidemiological confirmation.
Cheddar cheese was evaluated as a vehicle for viruses. Of poliovirus type 1, 98% and essentially 10~o of influenza virus type A and of vesicular stoma, titis virus were lost during cheddar cheesemaking on a laboratory scale. The poliovirus was persistent in cheese during aging but was inactivated a million-fold by minireal prior heat treatment of milk for cheese. Cheddar cheese does not seem more likely than other foods to transmit viruses.
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Dean O. Cliver (1973) studied this question.
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