FDA Clarifies Dairy Safety Amid Bird Flu Concerns: What to Eat and What to Avoid
Source: The DairyNews
Amid rising concerns over bird flu in the U.S., the FDA has completed extensive testing on 297 pasteurized dairy products across 38 states, affirming the safety of the commercial milk supply.
The outbreak of avian influenza, detected in some cattle and a human, prompted these safety checks, revealing that pasteurization effectively inactivates the virus in dairy products.
Dr. Amesh A. Adalja from the Johns Hopkins Center for Health Security explains that avian influenza, commonly referred to as bird flu, is a virus that affects birds but can occasionally infect humans, typically those in close contact with infected animals. The risk of transmission to humans remains low, with the CDC noting minimal cases of person-to-person spread historically.
The FDA's findings are reassuring for dairy consumers. Pasteurized products such as cottage cheese, sour cream, and fluid milk have been confirmed safe for consumption. The pasteurization process successfully destroys the virus, ensuring that these products do not pose a health risk.
However, caution is advised against consuming unpasteurized dairy products. Dr. Adalja emphasizes that unpasteurized milk and products derived from it can harbor harmful pathogens, including the bird flu virus. Consumers are also advised to avoid undercooked eggs, poultry, and meat, as these could potentially be sources of infection.
Don Prater, acting director of the FDA’s Center for Food Safety and Applied Nutrition, stresses that the latest results reaffirm the safety of pasteurized dairy products in the U.S. market. In summary, while the general public's risk from bird flu remains low, adherence to food safety practices—particularly consuming only pasteurized dairy products—provides significant protection against potential infections.
Dr. Amesh A. Adalja from the Johns Hopkins Center for Health Security explains that avian influenza, commonly referred to as bird flu, is a virus that affects birds but can occasionally infect humans, typically those in close contact with infected animals. The risk of transmission to humans remains low, with the CDC noting minimal cases of person-to-person spread historically.
The FDA's findings are reassuring for dairy consumers. Pasteurized products such as cottage cheese, sour cream, and fluid milk have been confirmed safe for consumption. The pasteurization process successfully destroys the virus, ensuring that these products do not pose a health risk.
However, caution is advised against consuming unpasteurized dairy products. Dr. Adalja emphasizes that unpasteurized milk and products derived from it can harbor harmful pathogens, including the bird flu virus. Consumers are also advised to avoid undercooked eggs, poultry, and meat, as these could potentially be sources of infection.
Don Prater, acting director of the FDA’s Center for Food Safety and Applied Nutrition, stresses that the latest results reaffirm the safety of pasteurized dairy products in the U.S. market. In summary, while the general public's risk from bird flu remains low, adherence to food safety practices—particularly consuming only pasteurized dairy products—provides significant protection against potential infections.
