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Effectiveness of pasteurization for the inactivation of H5N1 influenza virus in raw whole milk.

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第一作者： Tamiru N,Alkie

第一单位： National Centre for Foreign Animal Disease, Canadian Food Inspection Agency, Winnipeg, Manitoba, Canada.

作者： Tamiru N,Alkie ^[1] ; Neda,Nasheri ^[2] ; Pablo,Romero-Barrios ^[3] ; Angela,Catford ^[3] ; Jay,Krishnan ^[4] ; Lemarie,Pama ^[1] ; Kathleen,Hooper-McGrevy ^[1] ; Charles,Nfon ^[5] ; Todd,Cutts ^[4] ; Yohannes,Berhane ^[6]

作者单位： National Centre for Foreign Animal Disease, Canadian Food Inspection Agency, Winnipeg, Manitoba, Canada. ^[1] Bureau of Microbial Hazards, Health Canada, Ottawa, Ontario, Canada; Department of Biochemistry Microbiology, and Immunology, University of Ottawa, Ottawa, Ontario, Canada. Electronic address: neda.nasheri@hc-sc.gc.ca. ^[2] Bureau of Microbial Hazards, Health Canada, Ottawa, Ontario, Canada. ^[3] National Microbiology Laboratory, Public Health Agency of Canada Public Health Agency of Canada, Winnipeg, Manitoba, Canada. ^[4] National Centre for Foreign Animal Disease, Canadian Food Inspection Agency, Winnipeg, Manitoba, Canada; Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada. ^[5] National Centre for Foreign Animal Disease, Canadian Food Inspection Agency, Winnipeg, Manitoba, Canada; Department of Veterinary Pathology, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK, Canada; Department of Pathobiology, Ontario Vet College, University of Guelph, Guelph, ON, Canada; Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada. Electronic address: yohannes.berhane@inspection.gc.ca. ^[6]

关键词 H5N1 Highly pathogenic avian influenza (HPAI)Milk Pasteurization