A new study by Cornell University scientists has raised concerns about the safety of raw milk cheese after discovering that it can harbor the infectious H5N1 bird flu virus. The researchers found that even aged cheeses made with raw milk can still contain the virus, posing a risk to public health.
The study involved making cheese with milk spiked with the active bird flu virus under different pH levels and showed that the virus remained present throughout the cheese-making process. This raises concerns about food safety and the need for additional mitigation steps in cheese production to prevent human exposure to the infectious virus.
While the exact infectious dose of the virus to humans is unknown, repeated ingestion of contaminated raw dairy products may increase the risk of infection. The study highlights the potential public health risks of consuming raw milk cheese and underscores the importance of protecting public health.
Several types of cheeses made with raw milk, including Parmigiano Reggiano, Comté, and Raclette, are already available in the market, which has sparked worries about their safety.
Source: https://www.scrippsnews.com/health/bird-flu/study-finds-cheese-made-with-raw-milk-may-contain-active-bird-flu-virus