H5N1 and Milk Pasteurization
Pasteurization is a heat-treatment process designed to kill harmful microorganisms in milk while preserving its nutritional value and flavor. The two main types of pasteurization are High-Temperature Short-Time (HTST) and Ultra-High-Temperature (UHT):
Pasteurization is a heat-treatment process designed to kill harmful microorganisms in milk while preserving its nutritional value and flavor. The two main types of pasteurization are High-Temperature Short-Time (HTST) and Ultra-High-Temperature (UHT):
Comments
Process:
HTST pasteurization heats milk to 161°F (72°C) for 15 seconds and then rapidly cools it.
Effectiveness:
HTST is highly effective at inactivating common pathogens like E. coli, Salmonella, and Listeria.
Process:
UHT pasteurization involves heating milk to 280°F (138°C) for 2-4 seconds. This process is commonly used for organic milk, allowing it to remain shelf-stable for extended periods without refrigeration before opening.
Effectiveness:
UHT is far more effective at inactivating heat-resistant pathogens, including viruses like H5N1. Studies have shown that UHT pasteurization completely inactivates all viral particles, ensuring a higher safety margin compared to HTST.