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.
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