Heat treatment is effective at reducing traces of HPAI in raw milk, scientists have found

Pasteurization is proven to be an effective killer of HPAI, and USDA has warned against the consumption of raw milk. However, scientists are now looking at all forms of pasteurization and how the virus responds.

The National Institute of Allergy and Infectious Diseases used virus samples from a mountain lion that died from HPAI. When injected into raw milk, the standard process of heating raw milk to 145 degrees Fahrenheit for 30 minutes killed the virus entirely. At 161 degrees Fahrenheit held for 20 seconds, small amounts of the virus remained. They stress those tests were for research only, and there is still no solid information about what could happen to humans if they drink raw milk containing HPAI.

When it comes to proteins, U.S. health officials stand by the meat supply. USDA found tests have shown cooking hamburger patties to an internal temperature of at least 145 degrees kills the virus. They do not anticipate any changes needed to safe handling requirements.

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