Researchers at Cornell University in Ithaca, New York, have discovered that the H5N1 avian flu virus can survive in raw milk cheeses for months, even after the aging process. This raises concerns about the safety of cheeses made with unpasteurized milk. The study's results indicate that cheeses with a pH below 5, such as feta, showed no traces of the virus. This finding suggests that acidity plays a vital role in reducing the risk of contamination. “In this study, we specifically analyzed the stability or persistence of the highly pathogenic avian influenza H5N1 in raw milk cheese products,” said lead author and virologist Professor Diego Diel in a statement reported by Newsweek. Revealing Experiments: The team investigated the stability of the virus in cheeses made from contaminated milk and conducted experiments with ferrets to assess the risk of transmission. While some ferrets became infected by contaminated raw milk, those that consumed contaminated cheese did not contract the virus. They suggest this may be because milk provides more contact time with the mucous membranes of the throat, while cheese likely limits viral exposure. Recommendations to Reduce Risk: Experts suggest measures for the dairy industry, such as testing milk before cheese production or heating it to sub-pasteurization temperatures, which can inactivate the virus and preserve the qualities valued by artisanal producers. These actions are proposed as effective strategies to mitigate the risk of H5N1 transmission through dairy products. Modes of Transmission of Avian Influenza: Avian influenza is primarily transmitted through direct contact with infected birds or animals and their secretions (saliva, mucus, feces) or with environments contaminated by these viruses.

Infected birds shed the virus through saliva, mucus, and feces, and infected dairy cattle also shed it through milk. People can become infected if the virus comes into contact with their eyes, nose, or mouth, or if it is inhaled. Other forms of transmission include touching contaminated surfaces and then touching your face, inhaling droplets or dust contaminated with the virus, and very rarely,person-to-person transmission or transmission through food (such as undercooked eggs or poultry, or raw dairy products from infected livestock). Warning to Cheese Consumers: Consuming raw milk cheeses carries food safety risks due to the possible presence of pathogenic bacteria such as Campylobacter, Listeria, E. coli, and Salmonella, which can cause serious illness. Although the FDA requires that raw milk cheese in the United States be aged for at least 60 days to reduce risks, the complete absence of harmful bacteria is not always guaranteed, especially in semi-soft and soft cheeses. To minimize risks, it is important that producers must follow strict hygiene protocols and good manufacturing practices. Furthermore, it is recommended that people in vulnerable groups (children, the elderly, pregnant women, people with weakened immune systems) avoid consuming these cheeses. There is also uncertainty about the risk of transmission of viruses such as avian influenza through raw milk, as previously reported. You may also be interested in:Furthermore, it is recommended that people in vulnerable groups (children, the elderly, pregnant women, people with weakened immune systems) avoid consuming these cheeses. There is also uncertainty about the risk of transmission of viruses such as avian influenza through raw milk, as previously reported. You may also be interested in:Furthermore, it is recommended that people in vulnerable groups (children, the elderly, pregnant women, people with weakened immune systems) avoid consuming these cheeses. There is also uncertainty about the risk of transmission of viruses such as avian influenza through raw milk, as previously reported. You may also be interested in:as previously reported. You may also be interested in:Furthermore, it is recommended that people in vulnerable groups (children, the elderly, pregnant women, people with weakened immune systems) avoid consuming these cheeses. There is also uncertainty about the risk of transmission of viruses such as avian influenza through raw milk, as previously reported. You may also be interested in:as previously reported. You may also be interested in:Furthermore, it is recommended that people in vulnerable groups (children, the elderly, pregnant women, people with weakened immune systems) avoid consuming these cheeses. There is also uncertainty about the risk of transmission of viruses such as avian influenza through raw milk, as previously reported.

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