A recent study published in the New England Journal of Medicine has shed light on the potential risks associated with consuming raw cow’s milk infected with bird flu, also known as HPAI H5N1. Researchers from the University of Wisconsin-Madison and Texas A&M conducted experiments feeding droplets of raw milk from infected cattle to mice.
The results were concerning, as the mice exhibited signs of illness, such as lethargy, and upon examination, were found to have high levels of the virus in their nasal passages, trachea, and lungs. While other organs showed moderate-to-low levels of the virus, the findings raised questions about the safety of consuming raw, unpasteurized milk.
Raw cow’s milk infected with bird flu sickens mice, shows study
Professor Rowland Kao, a veterinary epidemiology expert from the University of Edinburgh, highlighted the growing popularity of raw milk consumption and emphasized the need for caution. Raw milk laws vary across states in the US, with some permitting its sale in retail stores and others restricting it to farm sales or prohibiting it altogether.
Although the study’s results demonstrate that mice can become infected by ingesting contaminated milk, it does not directly prove the same risk for humans. However, it does heighten concerns regarding the possibility of transmission to humans through consumption of infected milk.
The research also explored the effectiveness of heat treatment on eliminating the virus from raw milk. Heating raw milk to high temperatures was found to destroy nearly all virus particles within seconds and completely eradicate the pathogen after several minutes. This underscores the importance of pasteurization in ensuring the safety of milk for consumption.
Furthermore, a nationwide survey of pasteurized milk samples revealed no viable virus, indicating that proper pasteurization effectively eliminates the risk of infection. However, a small percentage of samples contained inactivated virus, which poses no threat of spreading or infecting consumers.
Regarding storage, the study found that refrigeration alone was insufficient to eliminate the virus from infected raw milk. Even after five weeks of refrigeration, the virus levels only declined slightly, suggesting that refrigeration alone may not render raw milk safe for consumption.
Overall, while the study provides valuable insights into the risks associated with consuming raw milk infected with bird flu, further research is needed to fully understand the extent of the threat to human health and to develop strategies to mitigate it.
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