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Thermoresistance of foot and mouth virus in milk of infected cows



Thermoresistance of foot and mouth virus in milk of infected cows



Bulletin de l' Academie Veterinaire de France 49(2): 243-249



Skim-milk was obtained from 2 Breton Black Pied cows, artificially infected with foot and mouth virus, and the effect of different heat treatments on the survival of the virus in the milk was studied. Heating the milk for 20 s at temp. between 58 and 90 deg C resulted in a rapid decrease in viral activity (determined in assays with mice) between 60 and 68 deg C. Above 70 deg C only slight activity remained, but it was detectable if sufficient test mice were used.

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Accession: 000559448

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