3 ms·
Here is the most important part > The agency used egg inoculation tests to find out – the "gold standard for infectivity". These tests involve introducing the
by mikkom 2y ago
Here is the most important part
> The agency used egg inoculation tests to find out – the "gold standard for infectivity". These tests involve introducing the virus to an egg and incubating it there, to see if the virus reproduces.
> The tests came back negative, indicating that there was no evidence of live H5N1 bird flu virus in the pasteurised milk. "This demonstrated conclusively that standard pasteurisation inactivates influence when raw milk is processed," the agency concluded.
- pfdietz 2y agoIf ordinary low temperature (72 C) pasteurization is not enough for you, make (or buy) yogurt. When I make yogurt the first step is boiling the milk. Pasteurization denatures enzymes, and presumably viral coat proteins, but it's not clear to me it degrades the RNA of flu viruses.
- pjc50 2y agoPasteurization works in this case. Probably worth pointing this out to the raw milk drinkers (there was surprising support for this last time the subject came up on HN, but maybe they're happy to drink bird flu).