Researchers say drinking raw, unpasteurized milk puts consumers at a higher risk of contracting the H5N1 virus.
Dr. Keith Poulson with the Wisconsin Veterinary Diagnostic Laboratory at the University of Wisconsin tells Brownfield they’ve been comparing the potential for virus transmission from pasteurized and raw milk. “It really shows that the virus survives really, really well at refrigerated temperatures in raw milk, so it’s another good pointer to not drink raw milk. It also shows where viruses shed in the different components of milk, being in the cream and the skim.”
He says the tests simulated high-temperature pasteurization, which reduced the virus in infected milk by more than 99.99%.
