H5N1禽流感在生奶干酪中可以存活多达120天,引起安全关切。 H5N1 bird flu can survive in raw milk cheese for up to 120 days, raising safety concerns.

一项新的研究发现,H5N1禽流感病毒在生奶奶酪中可以存活多达120天,即使超过了林业发展局60天的最低限,特别是在PH值为5.8至6.6(如切达)的奶酪中,但是在高酸性奶酪(如feta)中,H5N1禽流感病毒不能存活到120天。 A new study finds the H5N1 bird flu virus can survive in raw milk cheese for up to 120 days, even after aging beyond the FDA’s 60-day minimum, particularly in cheeses with a pH of 5.8 to 6.6 like cheddar, but not in highly acidic cheeses like feta. 在实验室和商用切达样本中检测到传染性病毒的研究人员,尽管雪貂试验显示没有奶酪感染,但表明生奶可能构成较高的传播风险。 Researchers detected infectious virus in both lab-made and commercial cheddar samples, though ferret tests showed no infection from cheese, suggesting raw milk may pose a higher transmission risk. 调查结果由康奈尔大学牵头,由林业发展局和纽约州出资,敦促在生产乳酪之前测试牛奶,或使用亚乳粉来减少风险,同时保留原乳酪的特性。 The findings, led by Cornell University and funded by the FDA and New York State, urge testing milk before cheese production or using sub-pasteurization to reduce risk while preserving raw milk cheese characteristics.