Bird Flu Virus in Cheese: A Hidden Danger?

The bird flu virus, specifically H5N1, can linger in raw milk cheese for months. This poses a significant health risk, especially during outbreaks. The virus can survive in raw milk cheese because of the protective environment created by the protein and fat content. This is a concern because raw milk cheeses are made from milk that hasn't been pasteurized. Pasteurization is a process that kills germs by heating the milk. Federal law allows the sale of raw milk cheese as long as it's aged for at least 60 days. This aging process was thought to kill off harmful pathogens. However, recent studies show that this might not be enough to inactivate the H5N1 virus. The virus can remain infectious in raw milk cheese for up to two months. This was discovered by researchers who made mini cheeses with virus-spiked milk. They tested these cheeses over time and found that the virus remained infectious throughout the aging period. This is worrying because it means that even if cheese is aged for the required 60 days, it might still harbor the virus. The study also found that making the cheese more acidic might kill the virus, making it safer to eat. No live virus was detected in cheese produced at the lowest pH level. The risk of infection from consuming contaminated food is still unclear. While there have been no confirmed reports of people getting sick from eating or drinking bird-flu contaminated foods, there have been cases of dairy workers getting infected by raw milk splashes. The risk of infection depends on the dose and the strain of the virus. Some strains, like D1. 1, have been associated with severe human cases and have also crossed into cattle. The FDA has been conducting its own sampling study of raw cheese. So far, most samples tested negative for the virus. However, experts stress the importance of surveillance and consuming pasteurized dairy products. Pasteurization has been proven to inactivate the virus, making pasteurized products safer to consume. The study highlights the need for caution when it comes to raw milk products. While the risk of infection from consuming contaminated food is still unclear, it's important to be aware of the potential dangers. Consuming pasteurized dairy products is a safer choice. The study also underscores the importance of surveillance and research in understanding the behavior of the virus.