TABLE 4.

Time (mins) required for various levels of log₁₀ in the infectivity of hepatitis A virus when dairy products with differing fat levels are heated

	Temperature (°C)
Dairy product (fat content)	65	69	71	73	75	80	85
Skim milk (1%)
1 log10 reduction	2.6	0.7	0.15	0.16	0.13
4 log10	33.8	15.6	6.5	5.7	0.8
5 log10						<0.68	<0.5
Homogenized milk (3.5%)
1 log10	6.2	0.8	0.18	0.17	0.15
4 log10	32.6	19.0	8.3	5.9	2.8
5 log10						<0.68	<0.5
Table cream (18%)
1 log10	7.3	1.1	0.52	0.36	0.26
4 log10	36.9	21.8	12.7	9.3	8.2
5 log10						1.24	<0.5

Adapted from reference 24