Bird Flu Survived Pasteurization in Laboratory Tests: Study

Scientists who took milk with the highly pathogenic avian influenza and pasteurized it found that detectable amounts of the influenza remained after the heat treatment was applied, according to a study published on June 14. Vincent Munster, a scientist with the National Institute of Allergy and Infectious Diseases (NIAID), and other researchers said the results point to a need for further research on the influenza, also known as the bird flu or H5N1, and milk. The group took H5N1 and diluted it in raw, unpasteurized cow milk. They then heat-treated the milk at 145 degrees Fahrenheit, and 161 degrees Fahrenheit. Commercial milk must be pasteurized at one of three temperatures: either 145 degrees for 30 minutes, 161 degrees for 15 seconds, or 191 degrees for one second....