Recent research has uncovered alarming findings regarding raw milk and its potential to harbor the infectious H5N1 bird flu virus. Though previous studies indicated the presence of this virus in raw milk, a new investigation conducted by scientists at Cornell University has intensified concerns among health officials. This study reveals that the bird flu virus remains stable and infectious even in cheese made from raw milk, despite being aged for several months.
The study, which has yet to undergo peer review, was funded by the U.S. Food and Drug Administration (FDA) and the state of New York. It emphasizes the potential health risks associated with consuming cheese made from unpasteurized milk, which is defined as milk that has not been heat-treated or pasteurized. Current regulations stipulate that cheese produced from raw milk must be aged for a minimum of 60 days before it can be sold across state lines, differing from raw milk, which has stricter distribution limitations.
In the Cornell study, researchers created cheese using milk that had been intentionally contaminated with the active bird flu virus. The cheese-making process involved varying the pH levels within the acidic range, and results indicated that the infectious virus persisted throughout the entire process. This discovery raises significant concerns about food safety and the potential risks associated with consuming raw milk cheese.
The researchers assert, “Our study highlights the potential public health risks of consuming raw milk cheese, underscoring the need for additional mitigation steps in cheese production to prevent human exposure to infectious viruses.” Although the exact infectious dose of the virus for humans remains uncertain, the study suggests that repeated ingestion of contaminated raw dairy products could heighten the probability of infections.
Various types of cheese are made with raw milk, including popular varieties like Parmigiano Reggiano, comté, and raclette. As consumers increasingly seek out artisanal cheeses, it is crucial to consider the implications of this study and the potential health risks associated with these products.
In summary, while raw milk cheeses are celebrated for their unique flavors and artisanal qualities, the findings from Cornell University cast a shadow on their safety. Increased awareness and regulatory measures may be necessary to ensure public health is safeguarded against the risks posed by the H5N1 bird flu virus in raw milk products.
