Health
Further evidence that pasteurization inactivates H5N1 avian influenza virus in milk
Researchers from the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) New preprint studyshow that the H5N1 avian influenza virus is inactivated by conventional pasteurization procedures used in commercial milk processing.
In explaining its findings, the FDA said the study complements the agency's testing of 297 commercially available dairy samples this spring, all of which tested negative for viable (live) highly pathogenic avian influenza (HPAI) H5N1 virus.
The virus is highly sensitive to heat treatment
“The findings published today strongly suggest that this virus is much more sensitive to heat treatment with commercial pasteurizers than other studies have suggested,” said Dr. Steven Walker, consumer safety officer in the FDA's Center for Food Safety and Applied Nutrition (CFSAN). FDA press release.
The findings published today strongly suggest that the virus is much more sensitive to heat treatment with commercially available pasteurizers than other studies have suggested.
The study used 275 raw milk samples taken from multiple farms in four states currently experiencing H5N1 outbreaks among dairy cows. Of the 275 samples, 158 tested positive for viral fragments. Thirty-nine of these samples contained infectious virus, with an average of 3,000 virus particles per milliliter.
The samples were then subjected to “high temperature, short time pasteurization” (HTST) or “flash pasteurization,” the most commonly used pasteurization technique in the United States, which involves continuously heating the milk to 161°F (72°C) for 15 seconds. The researchers spiked some of the raw milk samples with a higher concentration of the virus: 5 million virus particles per milliliter.
HTST eliminated the virus in all samples tested.
“While post-pasteurization testing of the finished product is one strategy to detect potential problems in the finished product, validating the effectiveness of pasteurization parameters provides conclusive proof that commercial milk processing can control HPAI viruses.” said Dr. Nathan Anderson of CFSAN.
Pasteurized milk does not contain live viruses
In related news: New preprint study A study by researchers from Ohio State University, St. Jude Children's Research Hospital, and the University of Illinois showed that commercially pasteurized milk contains H5N1 avian influenza RNA but not live virus.
The study found evidence of H5N1 viral nucleic acid in 36.3% (61 of 168) of pasteurized milk samples purchased at retail stores across the United States.
“None of the retail milk samples included in this study contained live, infectious A(H5N1) virus in vitro and in vivo tests, providing evidence that pasteurization is sufficient for inactivating pathogens in the commercial milk supply,” the authors wrote.
Neither preprint study has been peer-reviewed.
Currently, the U.S. Department of Agriculture's Animal and Plant Health Inspection Service: 137 dairy farms from 12 statesOver the weekend, the U.S. Department of Agriculture confirmed new outbreaks in Colorado (3) and Iowa (1).
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