Effect of pasteurization and evaporation on foot-and-mouth disease virus in whole milk from infected cows.

The effects of pasteurization and evaporation on foot-and-mouth disease virus in whole milk from infected cows obtained one day postinoculation were studied. Virus survived the heating of milk at high temperature-short time pasteurization at 75 degrees C for 15-17 seconds. In addition, virus from infected milk survived heating at 80 degrees C for the same time. Infective virus also survived in the pasteurized milk after evaporation at 65 degrees C to 50% of the original volume. The bovine udder was found to be highly susceptible to foot-and-mouth disease virus replication. Seven log10 plaque-forming units/ml of virus were recovered in whole milk 24 hours postinoculation, and decreasing titers were recovered for as long as seven days postinoculation.