FDA Unveils Triumph Against Bird Flu
Recent government research has provided reassuring findings amid the spread of bird flu among U.S. dairy cows. According to a health update from the U.S. Food and Drug Administration (FDA), the pasteurization process commonly used in the dairy industry effectively eliminates all bird flu virus present in milk.
The FDA emphasized that their latest study confirms pasteurized milk remains safe from the highly pathogenic avian virus H5N1. They cited a comprehensive retail sampling study where all 297 dairy product samples collected were found negative for viable H5N1 HPAI virus, underscoring the safety of the commercial milk supply.
The research, conducted in collaboration with scientists from the FDA and the U.S. Department of Agriculture (USDA), aimed to replicate the exact conditions of commercial milk pasteurization. Dr. Don Prater, acting director of the FDA’s Center for Food Safety and Applied Nutrition, explained the development of a specialized instrument to simulate the industrial pasteurization process.
Previous studies had raised concerns about the virus surviving pasteurization in lab tests, but the FDA’s industry-level tests demonstrated that the standard flash pasteurization process effectively deactivates the virus early in the heating process. This process involves heating milk to at least 161 degrees Fahrenheit for at least 15 seconds, providing a significant margin of safety against the virus.
Dr. Prater highlighted that their findings show complete inactivation of the virus even before entering the final stages of pasteurization. This research is part of ongoing efforts to ensure the safety of dairy products amid the current bird flu outbreak, which has affected animals and a few dairy workers through exposure to raw milk containing the virus.
Looking ahead, the FDA plans to conduct additional testing focusing on cheese made from raw milk. The results of the recent study have been submitted for peer review and publication in the Journal of Food Protection, marking a significant step in understanding and mitigating risks associated with bird flu in dairy production.
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