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首页> 外文期刊>Applied Microbiology >Thermal Resistance of Certain Oncogenic Viruses Suspended in Milk and Milk Products
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Thermal Resistance of Certain Oncogenic Viruses Suspended in Milk and Milk Products

机译：牛奶和奶制品中悬浮的某些致癌病毒的耐热性

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Thermal destruction rate curves were determined for adenovirus 12, reovirus 1, and herpes simplex virus in sterile milk, raw milk, raw chocolate milk, and raw ice cream mix. At 40 to 60 C, the curves were asymptotic to the base line. At 65 C, which is near the pasteurization standard, the curves approached a first-order reaction. Thermal resistance studies, by means of in vivo assays, of Moloney and Rauscher leukemia viruses and Moloney and Rous sarcoma viruses indicated that Rous sarcoma was the most resistant. A comparison of the 12D processes of Rous sarcoma virus, reovirus 1, adenovirus 12, and herpes simplex virus in ice cream mix (the most protective of the suspending menstrua studied) with the U.S. Public Health Service pasteurization standard indicated an adequate safety factor in current pasteurization practices.
机译：确定了无菌牛奶，原料奶，原料巧克力奶和原料冰淇淋混合物中腺病毒12，呼肠孤病毒1和单纯疱疹病毒的热破坏率曲线。在40至60 C时，曲线相对于基线渐近。在接近巴氏灭菌标准的65°C下，曲线接近一级反应。通过体内测定法对莫洛尼氏和劳氏白血病病毒以及莫洛尼氏和劳氏肉瘤病毒的热阻研究表明，劳氏肉瘤的耐药性最高。将冰淇淋混合物（研究的悬浮液中最具保护性）中的劳斯肉瘤病毒，呼肠孤病毒1，腺病毒12和单纯疱疹病毒的12D过程与美国公共卫生服务的巴氏灭菌标准进行比较，表明目前有足够的安全系数巴氏消毒法。

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