Key result
Treatment of skimmed milk with 0.1%-0.3% of citric acid, propionic acid, or hydrogen peroxide for 6 hours at 5 degrees C was ineffective at completely inactivating foot and mouth disease virus.
Chemical treatments with 0.1%-0.3% citric acid, propionic acid, or hydrogen peroxide are insufficient to completely inactivate FMD virus in skimmed milk.
Answers are grounded in this paper and cite their sources.
Underscores need for alternative inactivation methods in dairy processing; leaves open identification of effective FMDV treatments.
In order to protect farm animals from infections such as foot and mouth disease (FMD) and tuberculosis, the pasteurisation of milk and milk products designated for the feeding of animals is compulsory in Switzerland. Nowadays, milk products are often treated chemically with acids or with hydrogen peroxide in order to keep bacterial contamination low. The capacity of these chemical treatments to inactivate FMD virus in skimmed milk within 6 h at 5 degrees C was tested in this study. The results indicated that the addition of 0.1%-0.3% of consumable acids, such as citric acid or propionic acid, could not guarantee the complete inactivation of FMD virus in skimmed milk. Similar results were obtained both with FMD virus deliberately added to skimmed milk and with skimmed milk obtained from naturally infected cows. Hydrogen peroxide in concentrations of 0.1%-0.3% was also an ineffective means of controlling the risk of FMD virus transmission from contaminated milk.
No takes yet. Share an insight, caveat, or question.
SONDER et al. (1990) studied Foot and mouth disease virus contamination. Propionic acid, citric acid, and hydrogen peroxide was evaluated on Inactivation of FMD virus in skimmed milk. Treatment of skimmed milk with 0.1%-0.3% of citric acid, propionic acid, or hydrogen peroxide for 6 hours at 5 degrees C was ineffective at completely inactivating foot and mouth disease virus.
Synapse has enriched 10 related papers. Consider them for comparative context: