| Presence of virus in product |
|
| Milk |
Viral RNA in 0%-18% of milk sampled at retail, no infectious virus detected.
Infectious virus in whole raw milk for sale on the 21 November from one batch and one county (Fresno) in California.
108.5 Log10 infectious virus particles per mL of milk from infected herds (reasonably foreseeable worst-case scenario); likely to be significant dilution.
Dilution data shows titres in samples positive for the virus range from 1.3 to 6.3 Log10 EID50/mL, and a median titre of 3.5 Log10 EID50/mL milk. |
| Colostrum |
Viral titres assumed to be similar to milk. |
| Dairy products |
No viable virus detected in retail samples, viral RNA detected in 17% of samples. |
| Cheese |
No infectious virus detected in cheese sampled at retail.
Viral RNA in mozzarella (50%), cheddar (14.3%), processed cheese (16.7%), cream cheese (0%), raw aged cheese (0%).
Imported cheese can be made with unpasteurised milk but must be aged for 60 days. The effects of cheese making and ageing on the extent of viral inactivation is still uncertain. |
| Pasteurisation |
Highly effective at inactivating virus.
LTLT: >6 Log reduction (complete inactivation).
HTST: >6 Log reduction (complete inactivation) in 7 replicates, 4.44 Log reduction in one replicate.
Milk and dairy products exported from the US will be pasteurised. |
| Powdering (boiling) |
Assumed to eliminate infectious virus.
Powdered milk is likely to be pasteurised. |
| Powdering (freeze-drying) |
Likely to eliminate infectious virus but uncertainty. |
| Beef (meat, mince) |
Lack of surveillance for virus presence in beef herds.
Viral titre in beef not determined.
No virus particles detected by PCR in ground beef samples taken from condemned dairy cattle from an HPAI infected herd. |
| Offal (kidney, liver, etc) |
Lack of surveillance for virus presence in beef herds.
Samples from three infected dairy cows showed systemic infection and viral RNA in lungs, small intestine, supramammary lymph nodes and mammary glands.
Viral titre in offal (e.g., liver, kidney) not determined. |
| Heat-inactivation by consumer processing |
Cooking to 63°C and above inactivates infectious virus. (at least 5.6 Log reduction).
Cooking to 49°C also significantly reduces infectious virus load (2.5 Log reduction). |