Tick-borne encephalitis virus (TBEV) is a nasty virus that can sneak into the human body through tick bites. But here is a twist: it can also lurk in unpasteurized milk and dairy products from infected animals. Most often, goat milk or cheese is the culprit in food-borne TBE cases. This is a serious issue that needs attention.

The recent study looked into how long TBEV can survive in goat and cow milk under various conditions. It turns out, the virus can stick around for up to 48 hours in both types of milk, whether stored at refrigerator or room temperature. However, goat milk showed a quicker drop in viral levels compared to cow milk when stored at refrigerator temperature. At room temperature, both milks had lower viral levels than in a lab-grown medium.

Now, here is where it gets interesting. Pasteurization, the process that kills harmful bacteria, was effective in goat milk. But surprisingly, it did not completely wipe out the virus in cow milk. This raises a big question: are current pasteurization methods enough to keep us safe?

The findings suggest that pasteurization processes might need a tweak. They should consider the type of animal the milk comes from and the initial amount of virus present. This way, we can ensure that our milk is safe to drink. It is crucial to think critically about food safety. After all, what we eat can have a direct impact on our health.

The study also highlights the importance of understanding how viruses behave in different environments. This knowledge can help us develop better strategies to keep our food safe. So, the next time you enjoy a glass of milk, remember that there is more to it than meets the eye. It is a complex web of science and safety.

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