FDA says milk-processing practices kill H5N1 virus

A first-of-its-kind study that simulated commercial milk processing “found that the most commonly used pasteurization time and temperature requirements were effective at inactivating the H5N1 (avian flu) virus in milk,” said the Food and Drug Administration. “These results establish that HTST (high temperature short time) pasteurization is effective at eliminating the virus from milk with a large margin of safety.”

The FDA announced the results a few days after it identified the study as part of its research agenda to ensure the safety of dairy products on the retail market. The study mimicked the continuous-flow system commonly used by processors and the federal requirement to heat milk to 161 degrees F (72 degrees C) for 15 seconds, so-called flash pasteurization. Almost all of the U.S. milk supply is pasteurized.

With the county and state fair season at hand, the Centers for Disease Control updated its recommendations to fair committees and exhibitors to reduce the risk of flu viruses from livestock, including pigs and dairy cattle, to people. “When large numbers of animals and people are in close contact with each other, this raises the risk of disease spread,” said the CDC. It has recommended frequent handwashing and that people with a higher risk of developing serious complications should avoid contact with animals.

Organic dairy farmers “will not get the assistance they need” if they seek USDA compensation for milk lost due to bird flu infection of their herds, said the Northeast Organic Dairy Producers Association. The USDA said it would calculate payments at 90% of the U.S. all-milk price. Organic dairy farmers typically are paid a higher price for their milk than conventional farmers but there is no publicly available average price for organic milk. The application period for compensation opened on USDA on Monday.

To date, bird flu infections have been confirmed in 133 herds in 12 states.