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A new strain of the H5N1 bird flu virus was detected in dairy cows, but the risk of human transmission remains low. The nation’s milk supply is safe because pasteurization kills the bird flu virus.
Raw milk products are not pasteurized, a heating process that kills bacteria and viruses like bird flu. While the US has been pasteurizing milk since the 1890s, and the Food and Drug ...
However, none contained the live virus that could sicken people and officials said testing reaffirmed that pasteurization kills the bird flu virus, making milk safe to consume.
The FDA collected and tested 275 bulk samples of raw milk collected from farms in four states where herds had tested positive for H5N1, or bird flu. The samples were collected between April 18 and 27.
The H5N1 bird flu virus was first identified in America's milk supply earlier this year ‒ but the virus researchers found was dead, killed by the rapid heating of pasteurization.
A new study that recreated commercial pasteurization in a government lab provides reassurance that heat treatment kills bird flu virus in cow’s milk, U.S. officials said Friday. When the bird ...
As bird flu continues to spread across the United States, questions have emerged about the risk of contracting the virus from milk and eggs.. More than 150 million poultry birds have been killed ...
Many believe that's an underestimate; experts at Ohio State University have found that as much as 40% of milk samples from processing facilities in the Midwest may contain parts of the virus.