A recent study by St Jude Children’s Research Hospital has confirmed that standard pasteurisation completely inactivates the H5N1 avian influenza virus in milk, a finding that offers significant reassurance to the dairy industry and consumers alike.
Researchers tested milk contaminated with H5N1 and found no viable virus after pasteurisation, even though viral RNA fragments remained detectable. Laboratory animals exposed to the treated milk showed no infection or illness, underscoring the process’s effectiveness.
The study’s conclusion is clear: properly pasteurised milk is safe, even when sourced from infected herds. However, unpasteurised or raw-milk products continue to pose health risks and should be strictly avoided.
For the dairy sector, the findings reaffirm pasteurisation as a non-negotiable safeguard in milk processing. Experts urge processors to maintain validated time-temperature controls, rigorous traceability, and transparent communication to sustain consumer confidence.
As concerns around zoonotic transmission grow, this evidence strengthens the case for continued investment in hygienic processing and robust quality systems, ensuring the dairy value chain remains resilient, safe, and science-led.
