Infectious bird flu survived milk pasteurization in lab tests, study finds. Here's what to know. t.co/xESkaoTafB
— CBS News (@CBSNews) June 14, 2024
There have been concerns about bird flu (specifically the highly pathogenic avian influenza A (H5N1) virus) and its potential survival in milk. Here’s what you need to know:
- Survival in Pasteurized Milk:
- Research has shown that a “small but detectable quantity” of infectious H5N1 bird flu virus can survive pasteurization, which is a common method used to treat milk. However, it’s essential to understand the context.
- Commercial pasteurization typically heats milk to 63°C for 30 minutes, which should be sufficient to inactivate the H5N1 virus. In most cases, pasteurization effectively kills harmful germs in milk, making pasteurized milk safe to consume.
- While there have been instances where fragments of the bird flu virus were found in pasteurized milk samples, the overall risk to the public remains low. The FDA emphasizes that milk is still safe to drink, but additional testing may be needed to confirm any contamination.
- Recommendations:
- To protect your health and your family’s health, always choose pasteurized milk and dairy products made from pasteurized milk.
- Unpasteurized (raw) milk and related products can contain bacteria or viruses, including HPAI A (H5N1) viruses, which can adversely impact human health. Therefore, it’s best to opt for pasteurized options.
Remember that while bird flu outbreaks in U.S. dairy cows are a concern, pasteurization remains an effective safety measure for milk consumption.
AC
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