Bird flu, or avian influenza, has spread to cows on farms in several states in the US, including Kansas, Texas, New Mexico, Michigan, Idaho, and possibly Ohio pending test results. The second-ever human case of bird flu (H5N1) in the US was confirmed in a person in Texas who had direct contact with sick cows. Despite the spread of bird flu, the CDC reassures the general public that the threat is low for those who do not spend time around affected animals, and health agencies are monitoring the situation closely for any changes to the virus that could pose a greater threat to people. As long as milk is pasteurized, there is no threat to the milk or dairy products sold in the US, as the pasteurization process would kill a virus like avian influenza. However, questions remain about the safety of non-commercial milk supply or raw milk that hasn’t been pasteurized.
The FDA has stated that it is not clear yet whether H5N1 viruses can be transmitted through eating unpasteurized milk and dairy products like cheese if it’s made from raw milk from infected cows. While experts acknowledge that it should be hard to catch influenza from consuming milk, they stress the existing health risks of unpasteurized milk consumption, which often falls outside typical grocery store regulations. There are concerns about raw milk acquisitions potentially becoming part of the food system, with people obtaining milk outside traditional retail settings. It is advised to avoid consuming raw or unpasteurized milk due to the risks of consuming pathogens that can be particularly dangerous to vulnerable populations.
Pasteurization, which is a heating process used to kill harmful bacteria and pathogens in dairy products, including those that cause bird flu, has been effective in ensuring the safety of the commercial milk supply. Some dairy products may undergo ultra-pasteurization for extended shelf life. Laws regarding the sale of raw, unpasteurized milk vary by state, with some states allowing it to be sold in stores with proper labeling. Despite concerns about ingesting unpasteurized milk from sick cows, experts maintain that there is no real reason to think that viruses would contaminate the milk supply due to the stability of influenza viruses outside the body.
Proponents of raw or unpasteurized milk cite preferences for taste, texture, or perceived health benefits, but scientific research has debunked many claims about the nutritional advantages of raw milk. While some may find raw milk easier on digestion or believe it to be more nutritious, the consensus among health authorities is that there is no evidence of significant nutritional benefits from drinking raw milk. The risks associated with drinking unpasteurized milk, such as exposure to harmful bacteria like E. Coli and Listeria, can cause serious illness, especially in vulnerable populations like children, older adults, and pregnant individuals. Adequate pasteurization of milk is essential to ensure its safety and prevent the transmission of pathogens.
Despite the potential allure of raw milk for its taste or local sourcing, health experts caution against consuming unpasteurized milk due to the associated health risks. The benefits of raw milk over pasteurized milk have not been substantiated by research, and the risks of contamination with harmful pathogens outweigh any potential advantages. While some individuals may be willing to take calculated risks in the realm of wellness, it is important to prioritize evidence-based practices to protect public health. Collaborative efforts between regulatory agencies, health experts, and consumers are essential to ensure the safety and integrity of the food supply chain, particularly in the context of emerging threats like bird flu in dairy cows.
