Now that avian influenza is circulating among dairy cattle in at least 12 states in the U.S. and has infected three dairy workers, health experts are keeping a close eye on whether people can be infected from consuming infected milk or meat.
The good news is that at the lower temperature, heat inactivated the virus in raw milk within two minutes, commercial pasteurization, at 63C for 30 minutes, should be sufficient to inactivate H5N1.
At the higher temperature, the virus was inactivated in most cases after just 20 seconds.
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