The current discovery of H5N1 avian influenza in dairy cattle has sparked fresh concerns regarding the safety of consuming raw milk, prompting experts to issue warnings about the potential health hazards linked to unpasteurized dairy products.

A recent research investigation carried out by a team from the University of Wisconsin–Madison and detailed in the New England Journal of Medicine revealed alarming results when mice were fed raw milk contaminated with H5N1 avian influenza viruses, demonstrating severe illnesses. This has raised significant inquiries into the potential consequences for individuals who ingest unpasteurized milk tainted with the virus.

Against the backdrop of the U.S. Department of Agriculture confirming infections in 63 dairy herds spanning nine states and detecting two cases of human infections among farm workers since the initial outbreak report in March, the urgency surrounding the issue has intensified.

Despite historical cautions from the Food and Drug Administration against raw milk consumption due to the presence of harmful pathogens like E. coli and Salmonella, the identification of H5N1 in dairy cattle now amplifies concerns surrounding the safety of raw dairy products.

Yoshihiro Kawaoka, the senior author of the study and a respected influenza virologist, stressed the critical role of pasteurization in mitigating the potential health risks associated with milk consumption.

While the exact health repercussions for humans ingesting raw milk contaminated with H5N1 avian influenza viruses remain uncertain, the research findings underscore the indispensable nature of pasteurization in safeguarding the integrity of dairy products.

Moreover, the study highlighted variations in the effectiveness of different pasteurization methods in eradicating the virus, underscoring the importance of stringent quality control practices in milk production and distribution to ensure consumer safety. The researchers also cautioned that their techniques for treating the milk differed from the processes adopted by commercial milk processors during pasteurization.

A notable aspect of the study involved observing the gradual decline of the virus in raw milk stored at refrigerated temperatures over several weeks. Despite this method, only a marginal decrease in the active virus concentration within the milk was noted, indicating that additional research and preventative measures are essential in mitigating the risks associated with raw milk consumption.

“virus may, therefore, remain infectious for several weeks in raw milk kept at 4°C.”

The researchers discovered the H5N1 virus in the mammary glands of two mice, indicating that the virus was present in their tissues.

They also found that mammary tissues of dairy cattle are highly susceptible to the virus, with infected cows shedding high levels of the virus in their milk.

Wakadaily discovered that a public health expert, Olusola Aina, emphasized that the risks of drinking raw milk cannot be overstated, and that the potential dangers outweigh any perceived benefits, despite the growing popularity of raw milk products.

“This study provides yet another reason why it is so important to avoid consuming raw milk products.

“Pasteurisation is a critical step in the food safety process, and it’s essential that we continue to educate consumers about the risks associated with raw milk.

“It’s a myth that raw milk is healthier or more nutritious than pasteurized milk. On the contrary, the risks of contracting serious, sometimes life-threatening illnesses from raw milk are very real.

“We must be proactive in ensuring that the food we consume is safe and free from harmful pathogens,” he advised.