Thermal inactivation of MS2 bacteriophage as a surrogate of enteric viruses in cow milk

摘要

AbstractThis study examined the effect of 4 thermal processing methods on inactivation of male-specific bacteriophage MS2 in cow milk. MS2 was used as a viral surrogate of enteric viruses in this inactivation study. Milk samples were spiked at 10, 103, 105, and 107?PFU/ml with a milk fat content of 1.5, 2.5 and 3% weight per volume. We found that with higher milk fat content, survival of MS2 increased in the samples spiked with 105or 107?PFU/ml, indicating that increasing the milk fat content had a significant effect on the survival of MS2 (p?]]>