The detection of avian flu virus fragments in milk has raised concerns over the safety of raw milk and dairy products made with contaminated milk. While pasteurization is effective in killing bacteria, its impact on viruses like H5N1 is still unclear. Despite this, health experts strongly advise against consuming raw milk due to the risk of transmission.
Raw milk sales are up despite warnings from the CDC, but officials urge producers not to manufacture or sell raw milk products. The FDA advises consumers not to drink raw milk and recommends pasteurization as a way to ensure safe dairy consumption.
Pasteurization methods vary, including high-temperature short-time, ultra-pasteurizers, and ultra-high-temperature pasteurizers. These methods can destroy pathogens but may also affect flavor. With the avian flu virus detected in milk, scientists are still learning about its transmission and risks to humans.
Human cases of avian flu in the US have risen, with 57 confirmed cases as of early December 2024. Most affected individuals worked with livestock, while two recent cases suggest young people may be more vulnerable to the virus. Until medical researchers understand how H5N1 is transmitted, it’s best to prioritize pasteurized milk and dairy products for safe consumption.
As an extension food scientist, I emphasize the importance of understanding pasteurization methods on milk labels and avoiding raw milk products due to potential contamination risks.
Source: https://www.pbs.org/newshour/health/bird-flu-virus-has-been-found-in-raw-milk-heres-a-reminder-of-how-pasteurization-improves-safety