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

Journal of Consumer Protection and Food Safety volume 12, pages 341–347 (2017)Cite this article

Abstract

This 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 105 or 107 PFU/ml, indicating that increasing the milk fat content had a significant effect on the survival of MS2 (p < 0.05) in the thermally processed samples. The inactivation results suggest that the most effective thermal processing for viral inactivation in cow milk was having a high temperature long time (HTLT: 85 °C for 30 min) followed by boiling for 2 min. The least effective thermal processing was low temperature for a long time. Therefore, inactivation of enteric viruses in dairy products with a high level of contamination can be effectively achieved under severe thermal processing such as HTLT, or boiling.

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Acknowledgements

This research was financially supported by the office of the Vice president For Research and Technology at Ferdowsi University of Mashhad, Mashhad, Iran. The authors gratefully acknowledge Mr. Ghazvini’s assistance in performing the laboratory experiments and also Dr. Mahdi Nassiri Mahallati and Dr. Mahdi Varidi for their assistance in the statistical analyses.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box 91775-1163, Mashhad, Iran

    Seyed Reza Sadat Hosseini, Mohammad Reza Edalatian Dovom & Masoud Yavarmanesh

  2. Civil, Environmental and Sustainable Engineering, National Science Foundation Water and Environmental Technology Center, Arizona State University, Tempe, AZ, USA

    Morteza Abbaszadegan

Authors
  1. Seyed Reza Sadat Hosseini
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  2. Mohammad Reza Edalatian Dovom
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  3. Masoud Yavarmanesh
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  4. Morteza Abbaszadegan
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Correspondence to Mohammad Reza Edalatian Dovom.

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Funding

This study was funded by Ferdowsi University of Mashhad (FUM) (Grant no 27448).

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The authors declare that they have no conflict of interest.

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Sadat Hosseini, S.R., Edalatian Dovom, M.R., Yavarmanesh, M. et al. Thermal inactivation of MS2 bacteriophage as a surrogate of enteric viruses in cow milk. J Consum Prot Food Saf 12, 341–347 (2017). https://doi.org/10.1007/s00003-017-1119-8

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  • DOI: https://doi.org/10.1007/s00003-017-1119-8

Keywords

  • MS2 bacteriophage
  • Thermal processing
  • Cow milk
  • Enteric viruses