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  3. Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
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Author Topic: Study - Aging process doesn't kill HPAI in most cheeses made from raw milk  (Read 728 times)

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Steve

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Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
« on: March 17, 2025, 03:35:56 pm »
SUMMARY - A new study by the U.S. Food and Drug Administration finds that HPAI (Highly Pathogenic Avian Influenza) survives the aging process used in creating cheese made from raw milk. This contradicts prior assumptions that the aging process killed pathogens such as HPAI.

LINK - https://www.upi.com/Health_News/2025/03/17/bird-flu-virus-rawmilk-cheese/7311742227363/
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Re: Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
« Reply #1 on: March 17, 2025, 10:28:14 pm »
This certainly is not a good development whatsoever. Yet our leaders will still likely say the risk to the public is low.
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Steve

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Re: Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
« Reply #2 on: March 19, 2025, 03:02:11 pm »
It is important to note that cheese made from pasteurized milk is safe to consume in regards to HPAI exposure because the pasteurization process kills HPAI.
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Steve

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Re: Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
« Reply #3 on: April 09, 2025, 03:01:38 pm »
SUMMARY - Cornell University researchers have confirmed the results of an earlier study that HPAI (Highly Pathogenic Avian Influenza) can survive in cheeses that are made with raw milk. Cheese made with pasteurized milk does not have this hazard as the pasteurization process destroys the virus.

LINK - https://spectrumlocalnews.com/nys/central-ny/news/2025/04/09/cornell-researchers-discover-bird-flu-can-survive-in-raw-milk-cheeses-
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  3. Study - Aging process doesn't kill HPAI in most cheeses made from raw milk