Findings should not be used to judge safety of US milk supply
Heating the milk to 63°C led to a tenfold decrease in H5N1 levels after 2.5 minutes, and they noted that standard pasteurization of 30 minutes would eliminate infectious virus. Heating the milk to 72°C decreased virus levels fourfold within 5 seconds, but they detected very small levels of infectious virus after 20 seconds in one out of three samples.
"This finding indicates the potential for a relatively small but detectable quantity of H5N1 virus to remain infectious in milk after 15 seconds at 72℃ if the initial virus levels were sufficiently high," the group wrote.
Researchers emphasized that the conditions should be replicated with commercial pasteurization equipment and that the study's findings should not be used to judge the safety of the US milk supply.
The US Food and Drug Administration still concludes that the US milk supply is safe. Its initial findings on 297 retail dairy product samples were negative for viable virus. In light of recent H5N1 outbreaks in dairy herds, federal health officials have reiterated their warnings about illness risks from drinking raw milk.
Source : umn.edu