Raw data for figures presented in 'pH-based inactivation of highly pathogenic H5N1 virus in unpasteurized milk'

Résumé fourni par la source

An outbreak of highly pathogenic avian influenza H5N1 was confirmed in dairy cattle in March of 2024 and subsequently spread to dairy herds throughout the United States, resulting in spillover cases in humans and other animals. Milk produced by infected dairy cattle, which has been shown to harbor high viral titers, poses a potential threat to peridomestic wildlife around dairies due to lack of treatment and disposal in wastewater systems that are often open to the environment. Here we investigated a method for inactivating H5N1 virus in unpasteurized milk, utilizing the irreversible conformational change of the hemagglutinin (HA) glycoprotein induced by low pH. The pH needed for complete inactivation of three distinct influenza A viruses was determined for subsequent use in acidifying milk. The use of common, readily available acidification solutions like vinegar demonstrated that a 3% final concentration of vinegar (pH 3.6) induced complete inactivation of H5N1 in unpasteurized milk after 60 minutes. Our results suggest that pH-based inactivation of H5N1 in unpasteurized milk is a quick, feasible strategy that could be used on dairy farms prior to disposal of contaminated milk, thus reducing the risks of environmental contamination and exposure of animals around farms.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.