Website for the Revue de Médecine Vétérinaire

Detail of the article

[Back]

For articles published from January, 2000, you can reach the complete article as a pdf file by clicking on "pdf " in the column "Links" of the table.

Year : 1993
Tome : 144
Volume : 8-9
Pages : 709-716
Title : Role of temperature, acidic pH and lactic bacteria on the stability of Rotavirus and Coronavirus in milk.
Authors : M. BENKADDOUR, S. TACHE, C. LABI, G. BODIN et M. EECKHOUTTE
Summary : Rotavirus and Coronavirus infectivity persists in contaminated milk, stored at +4C for 6 days or -30C for 6 months. The viruses can also be recovered after 3 or 6 hours at + 42C and 30 minutes at +53C ; Rotaviruses are still detected after pasteurisation (15 seconds at +80C). In acid medium (pH 3,8 or pH 4,4) Rotavirus persists for 6 days at + 4C and +20C, and 3 to 6 hours at +42C. However, Coronavirus is more sensitive to those pH values, its infectivity is still detected after 6 days at +4C, but disappears after 24 hours at +20C and 2 hours at +42C. Otherwise, lactic bacterias effect on both viruses is only due to medium acidification and depends on pH values. Rotavirus stability to physicochemical processing, found in milk technology, is suggestive of a possible viral transmission to man through milk and dairy products (pasteurised or not), stored at _< +20C. Coronavirus contamined milk can remain infectious when stored several days at room temperature, on the contrary fermented products allow viral persistence to occur only if they are stored at +4C.
Keywords : milk - pH - temperature - lactic bacteria - stability - Rotavirus - Coronavirus.
Correspondence : M. BENKADDOUR
Adress : Laboratoire associ INR.A. de Virologie Alimentaire (H.I.D.A.O.A.), Ecole Nationale Vtrinaire, 23, chemin des Capelles, F-31076 Toulouse Cedex.

[Back]