Pasteurization is expected to inactivate which pathogen in milk according to the material?

Pasteurization is expected to inactivate which pathogen in milk according to the material?

• A. H1N1
• B. H5N1
• C. Brucella
• D. Listeria

Answer: (B)

Pasteurization works by applying heat to inactivate pathogens in milk, and enveloped viruses are especially sensitive to heat because their lipid envelope is disrupted, preventing the virus from entering host cells. H5N1 is an enveloped influenza virus, so the heat used in pasteurization disrupts its envelope and stops it from being infectious. That makes H5N1 a reliable example of a pathogen in milk that pasteurization can inactivate. Brucella and Listeria are bacteria; while pasteurization greatly reduces them, some bacteria can be more heat-tolerant or may survive under certain conditions, so they aren’t as consistently inactivated by standard pasteurization as enveloped viruses. H1N1 would behave similarly to H5N1 because it’s also an enveloped influenza virus, but the material you’re studying uses H5N1 as the reference.

Pasteurization works by applying heat to inactivate pathogens in milk, and enveloped viruses are especially sensitive to heat because their lipid envelope is disrupted, preventing the virus from entering host cells. H5N1 is an enveloped influenza virus, so the heat used in pasteurization disrupts its envelope and stops it from being infectious. That makes H5N1 a reliable example of a pathogen in milk that pasteurization can inactivate.

Brucella and Listeria are bacteria; while pasteurization greatly reduces them, some bacteria can be more heat-tolerant or may survive under certain conditions, so they aren’t as consistently inactivated by standard pasteurization as enveloped viruses. H1N1 would behave similarly to H5N1 because it’s also an enveloped influenza virus, but the material you’re studying uses H5N1 as the reference.