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Inactivation of Human Immunodeficiency Virus Type I in Human Milk: Effects of Intrinsic Factors in Human Milk and of Pasteurization

Immunology Branch, Division of HIV/AIDS, A25, Centers for Disease Control, 1600 Clifton Road, Atlanta, GA 30333 USA.

J. C. Wallingford, PhD

Clinical Nutrition Branch, Center for Food Safety and Applied Nutrition, Food and Drug Administration, USPHS, Washington, DC.

J. S. McDougal, MD

Immunology Branch, Division of HIV/AIDS, National Center for Infectious Disease, Centers for Disease Control, USPHS, Atlanta, Georgia.

Human milk was inoculated with human immunodeficiency virus type I (HIV-1) or with HIV-1-infected cells in volumes and containers typically used in human milk banks. The inoculated milk was pasteurized at 62.5°C for 30 minutes in a water bath, i.e., conditions currently in use or proposed for human milk pasteurization. The process of HIV-1 inoculation and pasteurization effectively inactivated the infectivity of both cell-free HIV-1 and HIV-1-infected cells. No virus was recovered after the process, even after repeated subculturing in attempts to rescue the virus. Pasteurization reduced the infectious titer of cell-free HIV-1 and HIV-1-infected cells by more than 5 logs and 6 logs respectively. Human milk contains one or more components that inactivate HIV-1 but that are not toxic for the cells used to replicate virus. These components have not been identified, but physical and solubility properties are consistent with characteristics of lipids.

Key Words: HIV • human milk • pasteurization

Journal of Human Lactation, Vol. 9, No. 1, 13-17 (1993)
DOI: 10.1177/089033449300900125


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