Inactivation of foot-and-mouth disease virus in milk.

i While best efforts have been used in developing and preparing this document, Iowa State University of Science and Technology (ISU) and other parties, such as employees and contractors contributing to this document, neither warrant nor assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information or procedure disclosed. The Inactivation of Foot-and-Mouth Disease Virus in Milk Products review may refer to links to various Federal and State agencies and private organizations. These links are maintained solely for the user's information and convenience. If you link to such sites, please be aware that you are then subject to the policies of that site. In addition, please note that ISU does not control and cannot guarantee the relevance, timeliness, or accuracy of these outside materials. Further, the inclusion of links or pointers to particular items in hypertext is not intended to reflect their importance, nor is it intended to constitute approval or endorsement of any views expressed, or products or services offered, on these outside web sites, or the organizations sponsoring the web sites. Trade names are used solely for the purpose of providing specific information. Mention of a trade name does not constitute a guarantee or warranty of the product or an endorsement over other products not mentioned. Introduction Foot-and-mouth disease (FMD) is a viral infection that mainly occurs in cloven-hooved animals including commercially important species such as cattle, sheep, goats, swine and (water) buffalo. The FMD virus (FMDV) can be shed by a variety of routes, including milk. 1;2 FMDV can persist in milk products for some time, especially at refrigeration temperatures. This virus has been reported to survive in raw milk for 6 days at 18ºC and for 15 days at 4ºC. 3 cited in 1 When the milk was pasteurized before adding FMDV, the virus was detected for 30-35 days at room temperature and 50 days at 4ºC. Terbruggen (1932) reported virus survival in milk for at least 12 hours at 37ºC, 25 hours at 17-20ºC and 12 days at 5ºC. 1 In other experiments, it persisted in milk for up to 7 days at 7ºC, 5 days at 10ºC, 3 days at 15ºC or 42 hours at 20ºC. 4 While FMDV in milk products seems to present a minimal risk to humans, 5 products intended for human consumption (especially spoiled or outdated products) may be fed to animals. Other milk products …