Study Finds Inactive Bird Flu Virus in 17% of US Dairy Products, But No Viable Threat Detected
Source: The DairyNews
A recent study conducted by the US Food and Drug Administration (FDA) revealed that one in six dairy products sampled from retail stores across the United States this summer contained inactive signs of the H5N1 bird flu virus.
However, none of the 167 dairy samples tested, which included milk, ice cream, hard cheese, butter, cream cheese, and aged raw milk cheese, contained viable H5N1 bird flu virus, confirming that pasteurized dairy products remain safe for consumption.
Overview of Findings
This study marks the second FDA survey on the presence of the bird flu virus in dairy products, following an initial survey in April. The earlier survey found inactive viral particles in 20% of the dairy products tested. While the latest study showed a slightly lower prevalence at 17%, the FDA cautioned that the broader array of foods tested from more states in this round might make the results not directly comparable to the earlier findings.
Inactivated Virus: The detection of inactive viral particles indicates previous exposure to the virus but poses no immediate threat to human health, as the virus was not viable.
Safety of Pasteurized Dairy: All pasteurized dairy products tested were free of active H5N1 virus, underscoring the safety of these products.
Raw Milk Products: None of the raw milk samples tested contained H5N1 genetic material, suggesting that the cows from which these samples were derived were not infected at the time of milking. However, the FDA emphasized that this does not imply that raw milk is safe for consumption.
Implications for Human Health and Food Safety
Eric Deeble, Deputy Under Secretary for Marketing and Regulatory Programs at the Department of Agriculture, acknowledged the concern surrounding the potential impact on human health but expressed confidence in the adequacy of the response measures. The FDA's findings reassure that current food safety practices, particularly pasteurization, are effective in preventing the transmission of the bird flu virus through dairy products.
Additionally, the USDA tested hamburgers that were intentionally inoculated with the virus and found that cooking rendered them safe for consumption, further emphasizing the importance of proper food handling and preparation practices.
As of August 8, 2024, the Centers for Disease Control and Prevention (CDC) reported that 13 people in the US have tested positive for the H5N1 virus this year. The virus has also affected 189 dairy herds across 13 states. The movement of cattle between states, which is expected to increase in the fall, remains a key risk factor for the transmission of the virus between herds, according to the USDA.
Cows that test positive for the virus are promptly removed from the commercial food supply, a crucial step in mitigating the spread of the virus and ensuring the safety of dairy products.
Overview of Findings
This study marks the second FDA survey on the presence of the bird flu virus in dairy products, following an initial survey in April. The earlier survey found inactive viral particles in 20% of the dairy products tested. While the latest study showed a slightly lower prevalence at 17%, the FDA cautioned that the broader array of foods tested from more states in this round might make the results not directly comparable to the earlier findings.
Inactivated Virus: The detection of inactive viral particles indicates previous exposure to the virus but poses no immediate threat to human health, as the virus was not viable.
Safety of Pasteurized Dairy: All pasteurized dairy products tested were free of active H5N1 virus, underscoring the safety of these products.
Raw Milk Products: None of the raw milk samples tested contained H5N1 genetic material, suggesting that the cows from which these samples were derived were not infected at the time of milking. However, the FDA emphasized that this does not imply that raw milk is safe for consumption.
Implications for Human Health and Food Safety
Eric Deeble, Deputy Under Secretary for Marketing and Regulatory Programs at the Department of Agriculture, acknowledged the concern surrounding the potential impact on human health but expressed confidence in the adequacy of the response measures. The FDA's findings reassure that current food safety practices, particularly pasteurization, are effective in preventing the transmission of the bird flu virus through dairy products.
Additionally, the USDA tested hamburgers that were intentionally inoculated with the virus and found that cooking rendered them safe for consumption, further emphasizing the importance of proper food handling and preparation practices.
As of August 8, 2024, the Centers for Disease Control and Prevention (CDC) reported that 13 people in the US have tested positive for the H5N1 virus this year. The virus has also affected 189 dairy herds across 13 states. The movement of cattle between states, which is expected to increase in the fall, remains a key risk factor for the transmission of the virus between herds, according to the USDA.
Cows that test positive for the virus are promptly removed from the commercial food supply, a crucial step in mitigating the spread of the virus and ensuring the safety of dairy products.
