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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 1238 times)

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Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
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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 -
Bird flu virus may survive aging process in raw milk cheese - UPI.com
There's a new reason to steer clear of raw cheese: New research shows it can harbor the infectious bird flu virus for months.
UPI · upi.com
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Re: Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
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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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Re: Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
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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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Re: Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
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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 -
Cornell researchers discover bird flu can survive in raw milk cheeses
Researchers found that the virus can survive past the minimum 60 day aging requirement.
spectrumlocalnews.com
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  3. Study - Aging process doesn't kill HPAI in most cheeses made from raw milk
 


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