Summary

A Cornell study funded by the FDA found that H5N1 bird flu remains infectious in raw milk cheese for at least two months, raising public health concerns.

The virus appears stable due to milk’s fat and protein content. Although no human infections have been linked to consuming contaminated dairy, experts warn of potential risks.

Pasteurization effectively inactivates the virus, and increased cheese acidity may reduce contamination.

The FDA’s ongoing study has found no viable virus in pasteurized products, reinforcing recommendations to avoid raw dairy.