Acidity emerged as an important factor in whether the virus survived. Cheeses with low pH, such as feta, provided an inhospitable environment for H5N1, while milder, less acidic varieties allowed the virus to persist through the multi-week aging that regulators often rely on to ensure safety. Animal experiments added another layer: direct consumption of contaminated raw milk transmitted infection to ferrets, while eating the aged raw-milk cheese in the study did not produce the same outcome, hinting that dose and exposure route matter.
For people who value artisanal foods and for those responsible for public health, this work matters because it links food chemistry, animal models, and real-world practices to questions of safety and access. The study opens lines of inquiry about how to protect both tradition and health, and about which simple food properties might be harnessed to reduce risk. Follow the full article to explore how these findings could shape guidance, protect vulnerable communities, and influence the future of safe, inclusive food systems.
Researchers discovered that avian influenza (H5N1) can survive in raw milk cheese made from contaminated milk, even after the 60-day aging process required by the FDA. However, highly acidic cheeses like feta showed no signs of the virus, suggesting acidity plays a crucial protective role. Animal tests revealed that while ferrets could be infected by drinking contaminated raw milk, eating raw milk cheese didn’t cause infection, possibly due to lower viral contact.