Thread by @ejustin46

𝗣𝗮𝘀𝘁𝗲𝘂𝗿𝗶𝘀𝗮𝘁𝗶𝗼𝗻 𝘁𝗲𝗺𝗽𝗲𝗿𝗮𝘁𝘂𝗿𝗲𝘀 𝗲𝗳𝗳𝗲𝗰𝘁𝗶𝘃𝗲𝗹𝘆 𝗶𝗻𝗮𝗰𝘁𝗶𝘃𝗮𝘁𝗲 𝗶𝗻𝗳𝗹𝘂𝗲𝗻𝘇𝗮 𝗔 𝘃𝗶𝗿𝘂𝘀𝗲𝘀 𝗶𝗻 𝗺𝗶𝗹𝗸

Thanks to @siamosolocani
medrxiv.org/content/10.110…

2) Pasteurization temperatures of 63°C and 72°C, representing temperatures used for low-temperature long-time and high-temperature short-time pasteurization, rapidly inactivated a panel of influenza viruses including H5N1 HPAIV when suspended in milk.

3) Infectivity of viruses declined to undetectable levels before minimum times required for pasteurization processes. Conversely, raw unpasteurized milk was shown to carry infectious influenza virus, including H5N1 HPAIV.

4) These findings indicate that pasteurization effectively eliminates infectious influenza viruses from contaminated cows' milk, but emphasize the potential risk of consuming raw milk that could contain infectious viruses if contaminated.

Thanks for reading 🙏