Scientists from the University of Cornell have determined that the HPA1 H5N1 bird flu virus can “survive” from the production process of raw milk cheese. published Biorxiv Preprint server.
Scientists have announced that in some US states, raw (non -special) milk is a prohibition in the sale of milk. However, since 1949, it is allowed to sell cheese, provided that it is at least 60 days of aging. During this period, natural acids and enzymes that were believed to destroy pathogenic microorganisms were developed.
To check whether the oxidation of milk can inactivate the bird flu virus, scientists have made a few options for mini -paints and H5N1 H5N1 H5N1. Cheeses were produced at three pH (acidity): at least sour (6.6) most sour (5.0).
Later, the researchers introduced cheese grains to fertilized chicken eggs to see how long the virus can be protected. During the first seven days, the virus level remained high and then decreased at least two sour cheeses. The virus remained contagious for the entire two -month period, but then in the cheese, the highest acidity (pH 5.0) all viral self -STRING PARTS.
“Our study shows that the HPA1 H5N1 virus shows incredible determination throughout the process of cheese,” the authors said.
They suggested that an increase in raw milk acidity can make it safer for consumption.
Commenting on the results of the study, the President of the Ministry of Health Robert Kennedy Jr.
“The disease is not transmitted with food, so it is impossible to be infected after consuming an egg, milk or animal meat,” he said.
Previously, scientists inducedThis bird flu is unlimited among people.
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Source: Gazeta
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