Eficacia de la pasteurización y la congelación sobre la inactivación del virus de la leucosis bovina presente en leche

Rocío Silvia Sandoval Monzón, Irma Arévalo Rodriguez, Aldo Carrillo Torres, Luis Felipe Ruiz García

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

1 Cita (Scopus)

Resumen

The aim of this work was to evaluate the efficacy of pasteurization and freezing on the inactivation of the bovine leukosis virus present in milk. A bioassay was carried out using 16 sheep. The animals received an intraperitoneal leukocytes inoculum from cow milk with cells infected with bovine leukosis virus (BVL) previously treated with one of the virus inactivation methods. Four study groups were evaluated: a) control group: milk without prior treatment, b) pasteurization group: milk treated by pasteurization, c) 12-hour freezing group: milk treated by freezing for 12 hours, d) 36-hour freezing group: milk treated by freezing for 36 hours. In the week 10 of the inoculation, all animals (4/4) in the control group and 3/4 of the animals in the 12 h freezing group were seropositive for VLB, while no animal was seropositive (0/4) for VLB in the pasteurization and 36-hour freezing groups. Significant differences were found between the pasteurization and 36-hour freezing groups with respect to the control (p=0.029). The results indicate that the 36-hour freezing or pasteurization process is efficient in inactivating the bovine leukosis virus.

Título traducido de la contribuciónEfficacy of pasteurization and freezing on the inactivation of bovine leukosis virus present in milk
Idioma originalEspañol
Número de artículoe16849
PublicaciónRevista de Investigaciones Veterinarias del Peru
Volumen31
N.º3
DOI
EstadoPublicada - sep 2020

Nota bibliográfica

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Palabras clave

  • Calves
  • Enzootic bovine leukosis
  • Freezing
  • Milk
  • Pasteurization

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