Consumers in the United States face concerns about the safety of milk, eggs, and poultry due to the presence of Influenza A. Health experts emphasize the risks of consuming raw unpasteurized milk, as it may contain noninfectious influenza virus fragments. The U.S. Department of Agriculture (USDA) mandates that dairy cows test negative for Influenza A before being transported across state lines to ensure safety.
Despite concerns, the Food and Drug Administration (FDA) has reassured the public about the safety of the milk supply. They have detected only dead particles of noninfectious virus fragments in commercial pasteurized products such as milk, sour cream, and cottage cheese. Elaine Vanier, DVM, stresses that H5N1 transmission to humans remains low, and it is not a food safety concern.
"Consuming raw unpasteurized milk in the U.S. right now is definitely risky." – Richard J. Webby, PhD
Pasteurization remains a key process in ensuring milk safety. Richard J. Webby, PhD, confirms that pasteurized milk is safe to consume, as pasteurization effectively kills potential pathogens.
"We have tested pasteurized milk and have not found any live virus. So pasteurized milk is safe." – Richard J. Webby, PhD
"The data that has been generated to date shows that the virus, luckily, does not survive pasteurization." – Richard J. Webby, PhD
Egg availability has been impacted by the current situation, with prices rising from $2.52 to $4.95 per dozen for large grade A eggs since January 2024. However, eggs themselves are unlikely to cause illness if prepared correctly.
The food industry has implemented measures to prevent the sale of poultry infected with bird flu. S. Wesley Long, MD, PhD, highlights these safeguards and assures consumers that infected poultry does not reach the market.
"Because it is so contagious and commercially devastating for commercial poultry when an infected bird is detected, entire flocks have to be destroyed." – S. Wesley Long, MD, PhD
"This poultry is not sold." – S. Wesley Long, MD, PhD
Proper cooking and hygiene practices are essential to prevent bird flu transmission. Cooking food to at least 165 degrees effectively destroys the bird flu virus along with common bacteria like Salmonella.
"Normal cooking temperature, or heating the foods to at least 165 degrees, would destroy the virus as well as disease-causing bacteria that are far more common, like Salmonella." – S. Wesley Long, MD, PhD
Additionally, thorough handwashing with soap and water for at least 20 seconds is vital in preventing the spread of the virus. Ensuring proper storage and handling of animal-based food products further mitigates risks.
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