Bird flu virus survives in certain cheeses
Bird flu virus (H5N1) can survive in raw-milk cheese even after 120 days of aging at 39°F (3.8°C), posing a potential risk to consumers.
Why it matters
- The bird flu virus (H5N1) can survive in raw-milk cheese even after prolonged aging, posing a risk to public health.
- Raw milk and raw-milk cheeses are consumed by a small but significant portion of the population.
By the numbers
- 4.4% of Americans drink raw milk at least once a year.
- 1.6% drink raw milk often, and 1.6% eat raw-milk cheeses.
- The virus can survive in raw milk kept in the fridge for up to 8 weeks.
- The virus survived in cheeses with a pH between 5.8 and 6.6 but not in more acidic cheeses (pH ≤5).
The big picture
- The study suggests that the usual aging process for raw-milk cheese might not be enough to destroy the bird flu virus.
- Infected milk can expose other animals and possibly humans to the virus, posing a broader threat beyond farms.
What they're saying
- Some users express concern based on historical outbreaks and question public trust in scientific findings.
Caveats
- The study was conducted in a controlled lab setting; real-world conditions might differ.
- More research is needed to fully understand the implications and why cheese might lower infection risk compared to raw milk.
What’s next
- Further research is needed to understand the implications fully.
- Possible measures include testing milk before cheese-making and heating milk at sub-pasteurization temperatures.