It's because #Cheese is #Evil.
Before #Refrigerators and #pasteurization, it was a NECESSARY evil, but now it has just become evil.
#pasteurization
Pasteurization, and even exposure to lower (but elevated) temperatures completely inactivates the bird flu virus in raw milk.
Summary (with citations to two original papers): https://phys.org/news/2025-04-avian-flu-raw-broadly-sensitive.html
#Science #Health #BirdFlu #H5N1 #Milk #RawMilk #Pasteurization
Dear fellow US Americans - as our food supply is becoming increasingly unsafe, start learning about pasteurization if you weren't already familiar with it. Also fermentation/pickling.
Talk to your neighbors if you know they already do these things.
Acidification of waste milk to a pH of 4.1-4.2 kills the H5N1 virus and is cheaper than pasteurization. Acidification of waste milk is already used in some parts of the U.S. The acidified milk can still be fed to unweaned calves.
Summary: https://www.sciencedaily.com/releases/2025/02/250214003226.htm
Original paper: https://www.journalofdairyscience.org/article/S0022-0302(25)00051-7/fulltext
A sequel to the Raw and the Cooked: We're Cooked
"#Pasteurization began in the United States in the 1890s after the discovery of germ theory to control the hazards of highly contagious bacterial diseases which could be easily transmitted to humans through raw milk. It played an important role in decreasing infant mortality at the time. Once pasteurization became more common, infectious diseases with high infant mortality rates decreased by 50%."
https://www.salon.com/2024/12/23/why-conservatives-are-now-obsessed-with-raw-milk/
A sequel to the Raw and the Cooked: We're Cooked
"#Pasteurization began in the United States in the 1890s after the discovery of germ theory to control the hazards of highly contagious bacterial diseases which could be easily transmitted to humans through raw milk. It played an important role in decreasing infant mortality at the time. Once pasteurization became more common, infectious diseases with high infant mortality rates decreased by 50%."
https://www.salon.com/2024/12/23/why-conservatives-are-now-obsessed-with-raw-milk/
A seminar on Highly pathogenic avian influenza H5N1 (HPAI H5N1) by an expert:
"The global expansion of H5N1 highly pathogenic avian influenza - Prof Thijs Kuiken"
The useful part is probably the quick history of H5N1 and its HPAI version. Spoiler: it's because of bird farms. The whole presentation has a veterinary and epidemiological angle, it's not by vegans or for vegans.
Note: the presented data is outdated now in terms of how much more the virus has spread, but the rest is solid.
https://www.youtube.com/watch?v=ImFD8sLFfvo
Keep these bits of information in mind for the near future when the conspiracy clowns will come out claiming that it's a "lab leak" or some other red herring.
#HPAI #h5n1 #bridFlu #avianInfluenza #pasteurization #milk #mooFlu #rawMilk #pandemicene #epdemic #zoonosis #panzootic #goVegan
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Thermochromic ink changes colour with temperature. If you heat the print above about 30°C ( 86 F) the turquoise bacteria go colourless and disappear. It’s like a metaphor for #pasteurization!
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https://minouette.etsy.com/listing/80265599
🧵2/2
Raw milk is a RISKY product.
#BirdFlu has now killed two cats in California.
There’s a reason for #pasteurization (1864). It’s reduced infant mortality by a factor of 30-60. Today, #rawMilk drinkers are 840 times more likely to get sick than pasteurized milk drinkers.
Apparently it needs saying again: don't drink raw milk.
"This review describes why pasteurization of milk was introduced more than 100 years ago, how #pasteurization helped to reduce the incidence of illnesses associated with #RawMilk consumption, and the prevalence of pathogens in raw milk. In some studies, up to a third of all raw milk samples contained #pathogens, even when sourced from clinically healthy animals or from milk that appeared to be of good quality."
[1/2]
https://journals.lww.com/nutritiontodayonline/fulltext/2015/07000/Raw_Milk_Consumption_Risks_And_Benefits.10.aspx
Maybe throwing out over a century's worth of food and health safety practices is a bad idea?
Raw Milk Sold in California Tests Positive for Bird Flu
https://www.businessinsider.com/raw-farm-milk-california-tests-positive-bird-flu-2024-11
#rawmilk #foodsafety #milk #alternativemedicine #fda #pasteurization #birdflu
The #Thermal #Stability of #Influenza Viruses in #Milk
Source: Viruses, https://www.mdpi.com/1999-4915/16/11/1766
Abstract
Highly pathogenic avian influenza viruses (HPAIVs) of the H5N1 subtype (clade 2.3.4.4b) have been detected in raw milk from infected cows. Several studies have examined the time and temperature parameters to ascertain whether influenza viruses in milk can be inactivated completely under commercial pasteurization conditions, yielding conflicting results. This study aimed to investigate whether milk could help protect influenza viruses from heat treatment. After heat treatment at 49 °C for one hour, the titer reduction of the influenza A/WSN/1933 (A/H1) virus in milk was approximately 1.6 log10TCID50/mL, which was significantly lower than that (3 log10TCID50/mL) observed in the Dulbecco’s Modified Eagle Medium (DMEM) control media. The influenza D/bovine/CHN/JY3002/2022 (D/Yama2019) virus in milk retained a high residual infectivity (4.68 × 103 log10TCID50/mL) after treatment at 53 °C; however, the virus in DMEM completely lost its infectivity under the same conditions. Moreover, the influenza A/chicken/CHN/Cangzhou03/2023 (A/H5) virus in DMEM could be inactivated completely using any of the three heat treatment methods: 63 °C for 30 min, 72 °C for 15 s, or 80 °C for 15 s. For the virus present in milk, only heat treatment at 80 °C for 15 s completely inactivated it. These results suggest that milk prevents influenza viruses from pasteurization inactivation.
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#abstract #avianInfluenza #birdFlu #dairyProducts #foodSafety #health #influenza #influenzaA #news #pasteurization #research #vaccine
Source: MedRxIV, https://www.medrxiv.org/content/10.1101/2024.10.10.24315269v1
Abstract
Influenza A viruses present a significant public health risk, with recent outbreaks of highly pathogenic avian influenza (HPAI) H5N1 in dairy cattle raising concerns about potential transmission through raw milk consumption. This study investigated the persistence of influenza A virus PR8 (IAV PR8) in raw cow milk at 4 °C. We found that IAV PR8 remained infectious in raw milk for up to 5 days, with a decay rate constant of −2.05 day−1. In contrast, viral RNA remained detectable and stable for at least 57 days, with no significant degradation. Pasteurization (63°C for 30 minutes) significantly reduced detectable viral RNA concentrations, but reduction was less than 1 log. These findings highlight the potential risk of zoonotic virus transmission through raw milk consumption and underscore the importance of milk pasteurization. The prolonged persistence of viral RNA in both raw and pasteurized milk has implications for food safety assessments and environmental monitoring, particularly in the context of environmental surveillance for influenza viruses.
Synopsis Influenza
A RNA is persistent in milk, even after pasteurization, and it remains infectious for 5 days in refrigerated milk.
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#aH5n1 #abstract #avianInfluenza #dairyProducts #foodSafety #pasteurization #research
Source: Emerging Infectious Diseases Journal, https://wwwnc.cdc.gov/eid/article/30/11/24-0772_article
Abstract
Highly pathogenic avian influenza A(H5N1) detected in dairy cows raises concerns about milk safety. The effects of pasteurization-like temperatures on influenza viruses in retail and unpasteurized milk revealed virus resilience under certain conditions. Although pasteurization contributes to viral inactivation, influenza A virus, regardless of strain, displayed remarkable stability in pasteurized milk.
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#aH5n1 #abstract #avianInfluenza #AVIANINFLUENZA #foodSafety #pasteurization #research
Source: US FDA, https://www.fda.gov/food/alerts-advisories-safety-information/updates-highly-pathogenic-avian-influenza-hpai
What’s New
September 30, 2024
The FDA and USDA co-signed letters and conducted outreach to the dairy processing industry and dairy retailers to communicate about the safety of the commercial milk supply during the Highly Pathogenic Avian Influenza A (H5N1) outbreak impacting dairy cows in multiple states. The letters review the studies that confirm pasteurization inactivates H5N1 and protects public health. The letters emphasize the confidence the FDA and USDA have that pasteurization is effective in inactivating H5N1 in raw milk just as it is for pathogens against which we began pasteurizing raw milk 100 years ago.
Dairy Processing Industry Letter (PDF: 287KB)
Retail Industry Letter (PDF: 287KB)
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https://etidioh.wordpress.com/2024/09/30/usa-fda-updates-on-highly-pathogenic-avian-influenza-hpai/
#aH5n1 #avianInfluenza #dairyProducts #foodSafety #pasteurization #updates #USFDA #USA
Thermal #inactivation #spectrum of #influenza A #H5N1 virus in raw #milk, BioRxIV: https://www.biorxiv.org/content/10.1101/2024.09.21.614205v1
Efficient inactivation of virus was observed in all tested conditions, except for thermization at 50°C 10 min. Utilizing a submerged coil system with temperature ramp up times that resemble commercial pasteurizers, we showed that the virus was rapidly inactivated by #pasteurization and most thermization conditions.
https://www.youtube.com/watch?v=bxWpemWVZR8 #food
#Bacteria is on its way to replace #cows to make #Milk reducing the #carbonfootprint dramatically. Unlike fermented meat, whihc at the moment all require fetal bovine serum, the bacteria just needs plant derived sugars and they can make all the exact same molecules that make milk milk. In the future dairy cows and goats will be only organically grown for high quality expensive cheeses. For the regular cheese, you can literally eat as much of it and be #vegan and not have to worry about its #carbon impacts, land use, hormones, steroids or puss production. They will most likely also be made with little to no lactose or have lactase included if the flavor will be off if they don't. They can even put original udder microbiota into the milk once produced and #pasteurization will not be needed because the entire plant will be sterile.
#Bacteria is on its way to replace #cows to make #Milk reducing the #carbonfootprint dramatically. Unlike fermented meat, whihc at the moment all require fetal bovine serum, the bacteria just needs plant derived sugars and they can make all the exact same molecules that make milk milk. In the future dairy cows and goats will be only organically grown for high quality expensive cheeses. For the regular cheese, you can literally eat as much of it and be #vegan and not have to worry about its #carbon impacts, land use, hormones, steroids or puss production. They will most likely also be made with little to no lactose or have lactase included if the flavor will be off if they don't. They can even put original udder microbiota into the milk once produced and #pasteurization will not be needed because the entire plant will be sterile.
#Effectiveness of #Pasteurization for #Inactivation of #H5N1 #Influenza Virus in Raw Whole #Milk, MedRxIV: https://www.medrxiv.org/content/10.1101/2024.07.23.24310825v1
Complete inactivation was achieved after incubation of H5N1 spiked raw milk at 63C for 30 min. Complete viral inactivation was observed in 7 out of 8 replicates of raw milk samples treated at 72C for 15 sec. In 1 replicate, a 4.56 log reduction was achieved, which is about 1 log higher than average viral quantities detected in bulk tanks in affected areas.
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