H5N1 bird flu survives months in raw milk cheese

A recent study by researchers at Cornell University found that the H5N1 bird flu virus can survive in raw milk cheese for months, even after the cheese has aged for the standard 60 days. This raises new concerns about health risks associated with raw milk cheeses. Health authorities have previously warned against drinking raw milk due to potential pathogens. However, the risks of consuming raw cheese were not clear until this study. The USDA requires cheese made from raw, unpasteurized milk to age for 60 days, believing this process reduces harmful viruses and bacteria. The new findings suggest that this aging period may not be enough to eliminate the H5N1 virus. So far, no one in the U.S. has contracted bird flu from eating raw cheese. Public health experts are monitoring the situation closely. Nicole Martin, a co-author of the study, stated that no infectious virus has been found in raw milk cheeses available on the market. To minimize the risk of bird flu, the Centers for Disease Control and Prevention (CDC) advises avoiding contact with sick birds and not consuming raw milk or its products. Most experts believe that raw milk cheeses aged for 60 days are still safe to eat. Keith Poulsen, a professor at the University of Wisconsin, notes that the aging process effectively inactivates most harmful bacteria. The study's authors suggest that the fat and protein content in cheese, along with lower aging temperatures, may help the virus survive. Other viruses that affect cows might also withstand the aging process, but they have not been studied as they don't pose risks to humans. Consumers do not necessarily need to avoid raw cheese. Many producers of aged raw milk cheese operate in safer environments. If you prefer to be cautious, check the ingredient list for “unpasteurized milk,” though not all producers are required to disclose this. Ultimately, experts agree that the choice to consume raw cheese is up to individuals, and one would likely need to eat a large amount of contaminated cheese to be at risk.