A recent study from Cornell University revealed that the H5N1 bird flu virus can remain active in certain dairy products for nearly four months. The research warns of the possibility that cheeses made with unpasteurized milk retain viral particles even after long periods of storage, reports the ZAP portal.
The investigation analyzed the persistence of the virus in refrigeration conditions at four degrees. According to the same source, the results show that infectious particles can remain active for 120 days, twice the time considered safe by North American standards for eliminating harmful bacteria.
Raw milk cheeses under surveillance
The study also specifies which types of cheese are most vulnerable. The results indicate that varieties with a pH between 5.8 and 6.6, such as cheddar and camembert, can retain the virus during the period analyzed. In contrast, more acidic cheeses, such as feta, neutralize the virus effectively.
Professor Diego Diel, main researcher, explained that cows infected with H5N1 can eliminate large amounts of the virus in their milk, which remains viable when refrigerated for long periods. The team also emphasizes that the acidity level of the cheese is decisive in neutralizing the viral presence, according to the same publication.
Pay attention to the acidity of the cheese
To reduce risks, the team recommends testing the milk before production and low-temperature treatments that inactivate the virus without altering the texture and flavor of the cheese, according to the same source.
The research highlights the need for more studies to understand how viral particles interact with different cheese environments and how small changes in acidity can prevent future contamination.
Raw milk cheese consumers should pay attention to the acidity of the product. The portal states that more acidic varieties present a lower risk of virus persistence, while cheeses with a less acidic pH require greater care.
Update food safety practices
The study reinforces the importance of updating food safety practices and aging standards for raw milk products, demonstrating that factors such as acidity and temperature play a crucial role in eliminating pathogens.
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