Highlights • Fermentation of raw milk for 7 h at 42 °C to pH 4.4 reduced AIV levelsAIV by ≤ 4.1 log10 EID50. • Incubation of raw milk for 7 h at 42 °C to pH 6.6 reduced levels by ≤ 4.3 log10 EID50. • PH, temperature and/or bacterial degradation appreciably reduced AIV levels in raw milk. Abstract In March 2024, highly pathogenic avian influenza (HPAIV) H5N1 was first detected in U.S. dairy cattle and has since spread to herds across at least 17 states. Infected cows typically present with mastitis, decreased milk production, and poor milk quality with high viral loads in milk . While commercial pasteurization of milk effectively inactivates avian influenza virus (AIV), growing consumer interest in raw milk and derived products raises public health concerns due to the risk of zoonotic transmission . Standard yogurt production includes an initial heating step at 82 °C for 30 min to denature milk proteins which also inactivates AIV . However, some home yogurt recip...
Media Monitoring for Signals about Emerging Threats