The research shows that using temperatures and times of heat application similar to those used in commercial pasteurization of liquid egg products are sufficient in deactivating the h5n1 strain of virus . here 这项研究说明，对食物进行热处理的时间和温度如果与商业上用来处理蛋汁的巴氏灭菌类似，就足以灭活流感病毒
