this post was submitted on 25 Apr 2024
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[–] [email protected] 79 points 10 months ago (18 children)

Health officials maintain — and experts agree — that pasteurized milk is safe to drink. The FDA detected small pieces of the virus in milk, not live, infectious virus.

“Right now, all indication is that pasteurization is effective,” said Dr. Andrew Bowman, a veterinary epidemiologist at Ohio State University.

Pasteurization doing its job.

[–] [email protected] 16 points 10 months ago* (last edited 10 months ago) (10 children)

The virus, a strain of bird flu called H5N1, is concerning to public health officials because of its high fatality rate: More than half of the people who have contracted the illness have died, according to the Centers for Disease Control and Prevention.

There's a certain crowd of people who are absolutely determined to consume raw milk. You can't get it across state lines, because the FDA bans it, but some states permit it internally.

This might cause some states to stop that.

https://en.wikipedia.org/wiki/United_States_raw_milk_debate

Especially if the raw milk fans catch it and then start spreading it to other people.

EDIT: Looks like the FDA has commented on it.

https://www.aphis.usda.gov/sites/default/files/hpai-dairy-faqs.pdf

Could the consumption of raw milk from these states impact human health?

FDA’s longstanding position is that unpasteurized, raw milk can harbor dangerous microorganisms that can pose serious health risks to consumers, and FDA is reminding consumers of the risks associated with raw milk consumption in light of the H5N1 detections.

[–] frickineh 7 points 10 months ago (1 children)

The raw milk people are wild to me, because raw milk is disgusting even without the bird flu, and they're so committed to it. The more people point out that it's gross and unsafe, the more they want it. Drinking pus to own the libs, I guess?

[–] [email protected] 2 points 10 months ago (1 children)

I will say I'm a huge fan of having it around for cooking.

It think its as good or better than pasteurized in a sauce, and then when it starts to sour, the coolest thing is I can separate it and turn the cream into butter and get buttermilk leftover.
I can then keep using both for cooking and baking.

I think raw milk has a place with understanding of what you are buying, but I don't know if other people are like me and actually just gulping it down.

[–] grue 2 points 10 months ago* (last edited 10 months ago)

I was going to express a similar sentiment: having the milk be unpasteurized can be an important difference when it's a base ingredient that's being further processed (e.g. to make fancy French-style cheese or something), but you're not really supposed to just straight-up drink the stuff.

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