Pasteurisation Inactivates H5N1 Influenza in Milk

New research from the MRC-University of Glasgow Centre for Virus Research (CVR) confirms that standard pasteurisation effectively inactivates H5N1 influenza viruses in cows’ milk, ensuring its safety for consumption. Published in Nature Communications, the study addresses concerns following the first recorded outbreak of H5N1 in dairy cattle in the USA.

H5N1, primarily a bird virus, was detected in infected cows shedding high levels of virus into milk, raising fears about human infection through dairy products. Researchers from CVR, the Roslin Institute, the Pirbright Institute, and the UK Animal & Plant Health Agency tested whether pasteurisation neutralises the virus.

Their findings confirm that heating milk to industry-standard temperatures (63°C for 30 minutes or 72°C for 15 seconds) rapidly inactivates all influenza viruses tested, including H5N1. However, raw (unpasteurised) milk remained a carrier of infectious virus, reinforcing the importance of pasteurisation.

Dr Ed Hutchinson, CVR Senior Lecturer, stated: “Pasteurisation makes milk safe, but raw milk in affected areas could pose a risk.”

This research provides reassurance but highlights the need for further studies on H5N1 in unpasteurised dairy products and its spread in cattle.

Read more: https://rdcu.be/d8xR9

#Virology #H5N1 #Pasteurisation #PublicHealth #ScienceCollaboration