Inactivation of avian influenza virus in yogurt made from raw milk

2025/11/05 by T.L. Harrell, Telvin L. Harrell, S. Alvarez-Narvaez +10 · 2 voices · 1 citation
Medicine · Agricultural and Biological Sciences · #Influenza Virus Research Studies #Probiotics and Fermented Foods #Respiratory viral infections research

paper · doi:10.1016/j.fm.2025.104975

Citations

• Factors Affecting Stability of RNA – Temperature, Length, Concentration, pH, and Buffering Species
• Dairy cows inoculated with highly pathogenic avian influenza virus H5N1

Cited by

• Stability of influenza viruses in the milk of cows and sheep

Discussions

• Standard yogurt production from raw milk (which includes an initial heating step at 82°C for 30 min to denature milk proteins) inactivates AIV = no risk to humans. 👉 doi.org/10.1016/j.fm... [bsky, 7 points, 1 comments]
• Harrell et al., 2025. doi.org/10.1016/j.fm... Lin et al., 2025. doi.org/10.1128/jvi.... Rimondi, 2025. doi.org/10.21203/rs.... 9/9 [bsky, 0 points, 0 comments]