2025-12-04 東京大学
感染したウシの乳汁中のH5N1高病原性鳥インフルエンザウイルスの安定性
<関連情報>
- https://www.u-tokyo.ac.jp/focus/ja/press/z0406_00008.html
- https://www.u-tokyo.ac.jp/content/400275605.pdf
- https://www.nejm.org/doi/10.1056/NEJMc2502494
感染牛の乳およびウイルス添加乳中の鳥インフルエンザA(H5N1)ウイルスの安定性 Stability of Avian Influenza A(H5N1) Virus in Milk from Infected Cows and Virus-Spiked Milk
Lizheng Guan, David Pattinson, Amie J. Eisfeld, Tong Wang, Peter J. Halfmann, Gabriele Neumann, Tera R. Barnhardt, Alexis C. Thompson, Amy K. Swinford, Kiril M. Dimitrov, Keith Poulsen, and Yoshihiro Kawaoka
New England Journal of Medicine Published: December 3, 2025
DOI: 10.1056/NEJMc2502494
To the Editor:
In March 2024, public health agencies in the United States reported highly pathogenic avian influenza (HPAI) virus of subtype A(H5N1) in dairy cattle, with virus detected in milk samples from symptomatic animals.1 Viral genetic fragments were subsequently found in pasteurized retail dairy products,2 which aroused concern about potential exposure through the human food supply. Heat treatment has been shown to reduce or eliminate infectious virus from both milk from infected cows3 and milk spiked with HPAI A(H5N1) virus.4 However, whether HPAI A(H5N1) virus in spiked milk from healthy cows replicates the properties of virus in milk from infected cows is unclear. We directly compared the stability of HPAI A(H5N1) virus in infected cows’ milk with that in spiked milk at 4°C (refrigeration temperature) and after heat treatment at 63°C (low-temperature, longer-duration pasteurization) or 72°C (high-temperature, shorter-duration pasteurization). (A list of the virus isolates is provided in Table S1 in the Supplementary Appendix, available with the full text of this letter at NEJM.org; additional details of the methods are also provided in the Supplementary Appendix.)
