In March 2024, Cornell researchers swiftly began investigating the persistence of the avian influenza H5N1 virus in raw milk from infected dairy cows after initial cases surfaced in Texas. Concerned dairy manufacturers sought guidance on food safety, prompting a collaborative effort to address their needs. Latest findings published in Nature Communications reveal that the virus can survive in raw milk for up to eight weeks under refrigeration. However, pasteurization effectively eliminates the virus, affirming the safety of pasteurized milk even from potentially contaminated sources, according to key researchers involved.
"Industry was looking for scientific information to make sure their processes were safe," Martin said. "So, led by Diel's lab, we started a series of studies driven by the fact that industry needed these answers."
"That means if you drink pasteurized milk, even if it accidentally comes from a contaminated farm, you are safe," said first author Mohammed Nooruzzaman.
In the first of their studies related to the behavior of the virus in milk, published April 7 in Nature Communications, the team found that the avian flu H5N1 virus... persisted in raw milk for as long as eight weeks at refrigeration temperatures.
Researchers heated raw milk spiked with the virus, and milk from infected cows, to 63 degrees Celsius (145 degrees Fahrenheit) for 30 minutes and 72 degrees Celsius (162 degrees Fahrenheit) for 15 seconds.
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