The US Food and Drug Administration announced that fragments of the virus that causes bird flu, H5N1, were found in one in five pasteurized milk samples across the US. However, additional testing confirmed that the virus was not active or infectious in the samples. This raised concerns about the spread of the virus in cattle more widely than previously thought. While the public health threat remains low, experts have criticized US health agencies for their response to bird flu in farm animals and lack of transparency in sharing information about milk samples. The FDA stated that they would continue to assess retail samples of milk products and share results when possible.
There is a growing audience for raw or unpasteurized milk, with people seeking it out for wellness purposes or preferring it as a more natural or holistic option. While the FDA does not have specific information about bird flu viruses being transmitted through unpasteurized products, they advise against consuming raw or unpasteurized milk due to the risks of consuming dangerous pathogens. The risks are particularly high for children, older adults, pregnant individuals, and those with weakened immune systems. Raw milk enthusiasts cite various reasons for their preference, including taste, texture, and perceived health benefits, but research has debunked many of these claims.
Pasteurization, a heating process used to kill harmful bacteria and pathogens in milk, is expected to kill or inactivate the virus that causes bird flu, according to health officials. Some dairy products may undergo ultrapasteurization for extended shelf life. Raw milk sales depend on state laws, with some states allowing its purchase from stores with proper labeling. While raw milk is preferred by some for its taste and texture, health experts caution against its consumption due to the risks it poses. Past studies have shown that pasteurization does not significantly affect the nutritional quality of milk, and raw milk consumption carries risks of exposure to E. coli and listeria.
While the presence of bird flu virus material in pasteurized milk does not change the public health risk assessment, experts note that pasteurization destroys the viability of pathogens without eliminating their genetic material. It is unclear whether there would be a live virus in unpasteurized milk that could infect humans through ingestion. Health risks associated with drinking raw or unpasteurized milk include exposure to harmful pathogens such as E. coli and listeria, with the potential for severe illness in vulnerable populations. Despite potential safety measures on farms, the risk of contaminated raw milk cannot be completely eliminated.
Proponents of raw or unpasteurized milk believe in its superior taste, texture, and nutritional benefits, but research suggests that pasteurization does not significantly affect the nutritional quality of milk. Health experts caution against consuming raw milk due to the health risks it poses, especially to vulnerable populations. While buying raw milk from farms with high safety standards may reduce the risk of contamination, it cannot be completely eliminated. It is important for consumers to be aware of the risks associated with raw milk consumption and to prioritize food safety in their dietary choices.
