H5N1 Virus Found in Raw Milk Poses Health Risk, Study Shows
Researchers from the University of Wisconsin Veterinary Diagnostic Laboratory have discovered that drinking raw, unpasteurized milk can increase the risk of contracting the H5N1 virus. The study compared the transmission potential of the virus in pasteurized and raw milk, revealing that the virus can survive at refrigerated temperatures in raw milk. This finding serves as a clear warning against consuming raw milk, as the virus was found to be present in both the cream and skim components.
The study, conducted in collaboration with Texas A & M and UW-Madison, involved inoculating mice with untreated milk samples. The mice exhibited symptoms of illness within a day, with high levels of the virus in their respiratory tracts and mammary glands. These results align with the virus levels found in infected cows’ milk, highlighting the potential health risks associated with consuming raw dairy products.
High-temperature pasteurization was shown to reduce the virus in infected milk by over 99.99%, emphasizing the importance of pasteurizing dairy products for consumer safety. The Food and Drug Administration was able to replicate the study’s findings, confirming the safety of pasteurized dairy products.
Dr. Keith Poulson emphasized the significance of this research in enhancing food safety measures and protecting public health. The University of Wisconsin’s resources and expertise have played a crucial role in providing valuable insights for the dairy and food industry during this outbreak.