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Survival of Foot-and-Mouth Disease Virus in Cheese¹

Plum Island Animal Disease Center, Agricultural Research Service, US Department of Agriculture, Greenport, NY 11944

ABSTRACT

Persistence of foot-and-mouth disease virus during the manufacture of Cheddar, Mozzarella, and Camembert cheese prepared from milk of cows experimentally infected with the virus was studied. Cheese samples were made on a laboratory scale with commercial lactic acid starter cultures and the microbial protease MARZYME as a coagulant. Milk was heated at different temperatures for different intervals before it was made into cheese. Foot-and-mouth disease virus survived the acidic conditions of Cheddar and Camembert cheese processing but not that of Mozzarella. Foot-and-mouth disease virus survived processing but not curing for 30 days in Cheddar cheese prepared from heated milk. However, the virus survived curing for 60 days but not for 120 days in cheese (pH 5) prepared from unheated milk. Foot-and-mouth disease virus survived in Camembert cheese (pH 5) for 21 days at 2 C but not for 35 days.

¹ Mention of a trademark or a proprietary product does not constitute a guarantee or warranty of the product by the US Department of Agriculture, and does not imply its approval to the exclusion of other products that may also be suitable.

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