Experts Warn: Amid U.S. Avian Flu Outbreak, Stick to Pasteurized Dairy over Raw Milk
In Response to Avian Flu Outbreak, U.S. and Canadian Officials Increase Milk Safety Measures”
Following an outbreak of avian flu among U.S. dairy cattle, federal authorities in both Canada and the U.S. are intensifying efforts to ensure the safety of milk sold in stores. The focus is on verifying the effectiveness of pasteurization and other food safety protocols.
Cattle infected with H5N1 in the U.S. have been found to produce milk with abnormal characteristics such as increased thickness and a yellowish hue. This marks the first documented occurrence of this strain of H5N1 in dairy cattle, with cases confirmed across several U.S. states.
Further investigations by veterinarians have revealed the presence of the virus in the lungs of a U.S. dairy cow, even though the animal showed no symptoms and came from an affected herd. Importantly, this cow did not enter the food supply chain.
Concerns have been raised by Canadian officials about the potential for genetic mutations as the virus spills over into livestock. Such mutations could enhance the virus’s ability to infect mammals, including humans, especially if infections in cattle are mild or asymptomatic and therefore go unnoticed with minimal infection control measures.
In response to these developments, both U.S. and Canadian authorities have implemented surveillance measures for milk sold in stores to ensure it is free from any traces of the virus. Early findings from the U.S. Food and Drug Administration indicate that pasteurization effectively neutralizes H5N1, providing reassurance regarding the safety of dairy products.
Canadian Cows Remain Unaffected: Dairy Products Deemed Safe Amid Avian Flu Concerns”
Despite the avian flu outbreak, Canadian cows have not been reported to have any cases. The Canadian Food Inspection Agency assures consumers that commercially available milk and milk products are still safe to consume. This assurance stems from the widespread practice of pasteurization in Canada, where all milk sold and used in most types of cheese undergoes this process.
Various measures have been implemented to safeguard dairy products in Canada against disease-causing bacteria and viruses such as bird flu.
“Is Raw Milk Safe to Drink?”
In both Canada and the U.S., surveys indicate that approximately three percent of individuals have consumed raw milk, alternatively referred to as unpasteurized milk.
Health authorities in Canada, the U.S., and other nations strongly advise against the consumption of raw milk, particularly in regions where avian flu outbreaks have been reported on farms, as stated by the World Health Organization.
The consumption of unpasteurized milk is linked to a higher risk of severe illness, particularly among vulnerable groups such as children and individuals with compromised immune systems, including pregnant women and older adults.
Guidelines advocating for the consumption of pasteurized or boiled milk and milk products, along with the practice of thorough handwashing after handling raw items, aim to safeguard consumers from a spectrum of disease-causing microorganisms, known as pathogens.
Unpasteurized milk harbors bacteria such as E. coli, Listeria, Campylobacter, and bovine tuberculosis, which pose significant health risks. These risks range from mild symptoms like fever, vomiting, and diarrhea to severe complications such as life-threatening kidney failure, miscarriage, and even fatalities.
In 1991, Health Canada enforced mandatory pasteurization of milk, prohibiting the sale of unpasteurized milk by dairy farmers. However, raw milk cheese remains available.
While the sale of raw milk is permitted in numerous American states and European countries, Health Canada’s stance underscores the importance of pasteurization in mitigating health risks associated with dairy consumption.”
