Does consuming raw milk pose a bird flu risk to humans?

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Consuming raw milk may pose a risk of bird flu infection, according to preliminary research.

Research involving mice suggests that consuming raw milk contaminated with bird flu virus can lead to significant viral levels in the animals' systems, particularly in the lungs. While this study was conducted on rodents and does not definitively prove the same outcome for humans, it indicates a potential risk. The consumption of raw, unpasteurised milk is reportedly growing in popularity, and current regulations regarding its sale differ across US states.
Bird flu virus found in mice lungs after consuming infected raw milk

In a study published in the New England Journal of Medicine, mice were fed raw milk sourced from cattle infected with the highly pathogenic avian influenza virus HPAI H5N1. Four days after ingestion, the mice exhibited signs of illness, such as lethargy, and subsequent examination revealed high concentrations of the virus in their nasal passages, trachea, and lungs. Moderate to low levels of the virus were also detected in other organs of the test subjects.
Bird flu has spread to over 50 animal species, including US dairy cattle

The HPAI H5N1 virus has demonstrated a broad host range in recent years, infecting more than 50 different animal species. Notably, this includes dairy cattle in the United States, with 52 herds confirmed to be affected to date. Human infections have also occurred among farm workers, though these have reportedly been mild, with symptoms like pink eye.
Pasteurisation effectively neutralises bird flu virus in milk

The research confirmed that heating raw milk to high temperatures rapidly destroys the bird flu pathogen, with nearly all virus being eliminated within seconds and complete destruction occurring after several minutes. A nationwide survey of pasteurised milk samples found no viable virus present, indicating that the standard commercial pasteurisation process effectively neutralises the threat. Conversely, storing infected raw milk at refrigerated temperatures showed only a slight reduction in virus levels after five weeks, suggesting refrigeration alone is insufficient for safety.

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Does consuming raw milk pose a bird flu risk to humans?

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