A recent study published in Emerging Infectious Diseases reveals that pasteurization effectively reduces the H5N1 virus’s viability in milk, emphasizing the need for continued vigilance in dairy safety practices amid public health concerns.
A recent study published in Emerging Infectious Diseases has raised significant public health concerns regarding the presence of the highly pathogenic avian influenza A (H5N1) virus in milk. Conducted in the United States, the research evaluated the resilience of H5N1 under pasteurization-like temperatures, aiming to determine the effectiveness of thermal inactivation methods.
The study comes at a time when the detection of H5N1 in U.S. dairy cows has sparked widespread anxiety about the potential implications for human health. Pasteurization, a commonly used method in the dairy industry, involves heating milk to eliminate harmful pathogens and ensure safety. However, recent findings have cast doubt on the efficacy of this process, particularly in the context of H5N1.
Researchers focused on how various pasteurization temperatures affect the viability of the influenza virus in milk. While laboratory conditions used in the study do not perfectly replicate real-world dairy processing, the findings suggest that heat treatment at 63°C for 30 minutes and 72°C for 20 seconds can significantly reduce the viral load, especially in smaller sample volumes.
The study analyzed four strains of the influenza virus, including one laboratory-adapted strain (PR8) and three H5N1 strains. Results indicated that while pasteurization can effectively inactivate the virus, unpasteurized milk can still harbor infectious strains, highlighting the need for careful handling and processing in dairy production.
Researchers noted that the presence of viral RNA in milk samples does not necessarily indicate the presence of viable viruses, emphasizing the importance of advanced detection methods. Despite the promising results for standard pasteurization processes, the study also underscored the complexities involved in viral resilience under various thermal conditions, suggesting that further investigation is needed to establish robust safety measures.
The findings serve as a reminder for the dairy industry and public health officials about the importance of stringent pasteurization practices to ensure the safety of milk products. As the dairy industry continues to adapt to emerging viral threats, ongoing research will be vital in developing strategies to safeguard public health.
For further reading, the study can be accessed here: Emerging Infectious Diseases Journal
