By Jamie Martin
Raw milk cheeses are popular worldwide, requiring a 60-day aging process to eliminate bacterial pathogens. However, a recent Cornell University study suggests that this process may not effectively inactivate the H5N1 avian flu virus.
The study, funded by the US Food and Drug Administration (FDA) and New York state, examined raw milk cheese made with milk spiked with H5N1 under different pH levels. Results showed that the virus remained in cheese aged at higher pH levels (6.6 and 5.8) but was inactivated at a more acidic level (5.0). Additionally, tests on real cheddar cheese made from H5N1-contaminated milk confirmed the virus’s persistence during production and aging.
The FDA has been testing nearly 300 samples of aged raw milk cheese for H5N1 contamination. So far, 110 samples have been collected, with 96 testing negative. The remaining 14 are still being analyzed, and no positive results have been reported yet.
Experts caution that consuming raw dairy products contaminated with H5N1 may increase infection risks. The virus has been found to survive in raw milk for up to 56 days under refrigeration.
In other developments, the New York City Health Department is investigating two cats infected with H5 avian flu. Officials advise pet owners to avoid feeding raw food or milk to animals and to prevent outdoor exposure. Meanwhile, the US Department of Agriculture (USDA) reported new H5N1 cases in backyard poultry flocks in Oklahoma and a live-poultry market in Philadelphia.
Authorities continue monitoring the situation, emphasizing the importance of food safety measures to prevent potential infections.
Photo Credit: gettyimages-ahavelaar
Categories: National