Pasteurization Kills Bird Flu; Raw Milk Still a Risk

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Standard milk pasteurization techniques effectively eliminate bird flu viruses while maintaining nutritional benefits.

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Milk gets heated to 63°C for 30 minutes or 72°C for 15 seconds during pasteurization, destroying harmful viruses.

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Bird flu has claimed 463 lives out of 889 infected people worldwide since 2003, raising concerns about dairy safety.

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FDA-approved pasteurization process ensures milk safety after bird flu was detected in American dairy cows in 2024.

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Raw or unpasteurized milk products might carry active viruses despite FDA labeling some heat-treated cheeses as "raw."

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Penn State, Cornell University, and IBM Research teams develop AI systems to boost dairy safety through microbial analysis.

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Laboratory tests confirm pasteurization destroys H5N1 bird flu virus within seconds, though harmless fragments may remain.

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Louis Pasteur's 150-year-old pasteurization method continues protecting milk consumers against modern health threats.

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Scientists at the Center for Dairy Research confirm heat treatment effectively inactivates bird flu virus in milk products.

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