US: Federal agencies continue to assess the safety of dairy and beef products from H5N1

Published 2024년 8월 14일

Tridge summary

The Food and Drug Administration (FDA) conducted a survey finding that approximately 17% of dairy products contained genetic material from H5N1, but no viable virus was detected. The results for aging raw milk cheese were inconclusive, and the FDA continues to assume that raw milk consumption poses a risk to consumers. The US Department of Agriculture plans to test meat from 800 culled dairy cattle starting in September to reaffirm the safety of the beef supply. The USDA has received 35 applications from dairy producers for support, with 23 approved totaling around $2 million in aid. Officials are also working to spread awareness of the potential dangers of the disease to dairies and are confident in their response and support for producers.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The Food and Drug Administration (FDA) conducted its sample survey using 167 samples, which included products like pasteurized milk, cream cheese, hard cheese, ice cream and aged raw milk cheese. Approximately 17% of the product samples contained genetic material from H5N1, but no viable virus was detected. “It is clear pasteurization is effective against the virus,” declared Steve Grube, chief medical officer for FDA’s Center for Food Safety and Applied Nutrition. However, results for aging raw milk cheese came back inconclusive, leading the FDA to stick with its assumption that raw milk consumption presents a risk to consumers. “In the case of the raw milk cheese that we tested, none of the samples in the study had viral genetic material, suggesting that the herd producing the milk used to prepare the cheeses was from cows uninfected at the time of milking,” Grube explained. “Thus, no conclusions can be drawn about whether the production and aging of cheese made from ...

Source: Meat+Poultry