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Vi på Arla gör allt vi kan för att ni konsumenter ska känna er trygga, och vi har sedan utbrottet av coronaviruset noga följt händelseutvecklingen och vidtagit åtgärder.
Enligt SOS International finns det inga tecken på att coronaviruset smittar genom processad mat. Det finns alltså inga kända risker med att konsumera mejeriprodukter.
Vi agerar enligt myndigheternas rekommendationer och följer utvecklingen mycket noggrant. Vi kommer att uppdatera vår policy och förhållningsregler löpande vid behov.
https://konsumentkontakt.arla.se/org/arla/d/policy-och-forhallningsregler-med-hansyn-till-coro/
Vi på Arla gör allt vi kan för att ni konsumenter ska känna er trygga, och vi har sedan utbrottet av coronaviruset noga följt händelseutvecklingen och vidtagit åtgärder.
Enligt SOS International finns det inga tecken på att coronaviruset smittar genom processad mat. Det finns alltså inga kända risker med att konsumera mejeriprodukter.
Vi agerar enligt myndigheternas rekommendationer och följer utvecklingen mycket noggrant. Vi kommer att uppdatera vår policy och förhållningsregler löpande vid behov.
https://konsumentkontakt.arla.se/org/arla/d/policy-och-forhallningsregler-med-hansyn-till-coro/
Citat:
https://www.jpost.com/health-science/coronavirus-can-survive-prolonged-exposure-to-high-temperatures-study-625118
Citat:
Lågpastörisering är det som normalt används för vanlig mjölk. Den innebär att mjölken hettas upp till minst +72 ºC i 15 sekunder. Motsvarande effekt får man vid +63 ºC i 30 minuter.
Citat:
https://www.biorxiv.org/content/10.1101/2020.04.11.036855v1.full
https://www.biorxiv.org/content/10.1101/2020.04.11.036855v1.full
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Heat inactivation assays (Table 4)
Only the 92°C-15min protocol was able to inactivate totally the virus (>6 Log10 decrease), whereas the two other protocols resulted in a clear drop of infectivity (5 Log10 reduction) but with remaining infectivity equal or lower than 10 TCID50/ml (Table 4). These results were consistent with previous studies on SARS-CoV and MERS-CoV (11,12). There was no difference between clean or dirty conditions.
Only the 92°C-15min protocol was able to inactivate totally the virus (>6 Log10 decrease), whereas the two other protocols resulted in a clear drop of infectivity (5 Log10 reduction) but with remaining infectivity equal or lower than 10 TCID50/ml (Table 4). These results were consistent with previous studies on SARS-CoV and MERS-CoV (11,12). There was no difference between clean or dirty conditions.
Citat:
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SARS-CoV-2 heat inactivation
Integrity of SARS-CoV-2 RNA after heat inactivation
The analysis of the Ct values (instead of the TCID50) showed that 56°C-30min and 60°C-60min did not affect significantly the number of detectable RNA copies (Δ Ct <l) (Table 4). In contrast, 92°C-15min resulted in a significant drop of the number of RNA copies (Δ Ct >5) (Table 4)
Integrity of SARS-CoV-2 RNA after heat inactivation
The analysis of the Ct values (instead of the TCID50) showed that 56°C-30min and 60°C-60min did not affect significantly the number of detectable RNA copies (Δ Ct <l) (Table 4). In contrast, 92°C-15min resulted in a significant drop of the number of RNA copies (Δ Ct >5) (Table 4)
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[/quote]
When heated to 60 °C for an hour, however, the virus stayed on the latter and even replicated at the prolonged high temperature, indicating that the virus, even after the regular disinfection process in a lab, may still linger.
When disinfected at 92 °C, the virus is seemingly successfully wiped out, but because its RNA gets damaged in the process, the sensitivity of the check is harmed.
The team noted that in samples with smaller loads of the virus, the 60 °C should be enough to deactivate it, but in cases with larger loads of infection, the near-boiling point is necessary.
The researchers concluded that using chemicals rather than heat to disinfect would be the best way to go.
When disinfected at 92 °C, the virus is seemingly successfully wiped out, but because its RNA gets damaged in the process, the sensitivity of the check is harmed.
The team noted that in samples with smaller loads of the virus, the 60 °C should be enough to deactivate it, but in cases with larger loads of infection, the near-boiling point is necessary.
The researchers concluded that using chemicals rather than heat to disinfect would be the best way to go.
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Senast redigerad av snuttis 2020-04-23 kl. 15:09.
Senast redigerad av snuttis 2020-04-23 kl. 15:09.
