For those concerned about bird flu.
You can take measures if you are concerned in the short term.
1. If you drink milk, use ultra pasteurized style
2. If you drink regular milk, boil it for 1 minute
3. Yogurt is likely safe because it is heated to 185°F (80°C) for 20 minutes.
4. Ice cream uses regular pasteurized milk. Freezing preserves the virus indefinitely.
I would avoid until the USDA determines it safe.
You can take measures if you are concerned in the short term.
1. If you drink milk, use ultra pasteurized style
2. If you drink regular milk, boil it for 1 minute
3. Yogurt is likely safe because it is heated to 185°F (80°C) for 20 minutes.
4. Ice cream uses regular pasteurized milk. Freezing preserves the virus indefinitely.
I would avoid until the USDA determines it safe.
yogurt:
Pasteurized milk is required for making safe and high-quality yogurt[1][3]. The most common heat treatment used in yogurt manufacturing is high temperature pasteurization at 85°C for 20 minutes[2]. This pasteurization process kills harmful bacteria while preserving the nutritional content and flavor of the milk[2].
Pasteurization is a critical step in yogurt production, as it provides a safe base for the yogurt culture to ferment and develop the desired texture and flavor[1][2][3]. Unpasteurized or raw milk should not be used, as it may contain harmful pathogens that could make the yogurt unsafe to consume[3].
Sources
[1] Pasteurized yogurt - BabyCenter Community
[2] Conventional and Innovative Processing of Milk for Yogurt ... - NCBI
[3] [PDF] Fermenting Yogurt at Home - UC Food Safety
[4] Can pasteurized milk turn into yogurt by itself? - Seasoned Advice
[5] Can I use UHT pasteurized half and half for yogurt making? - Reddit community.babycenter.com/post/a33065392…
ncbi.nlm.nih.gov/pmc/articles/P…
ucfoodsafety.ucdavis.edu/sites/g/files/…
cooking.stackexchange.com/questions/5586…
reddit.com/r/yogurtmaking…
Pasteurized milk is required for making safe and high-quality yogurt[1][3]. The most common heat treatment used in yogurt manufacturing is high temperature pasteurization at 85°C for 20 minutes[2]. This pasteurization process kills harmful bacteria while preserving the nutritional content and flavor of the milk[2].
Pasteurization is a critical step in yogurt production, as it provides a safe base for the yogurt culture to ferment and develop the desired texture and flavor[1][2][3]. Unpasteurized or raw milk should not be used, as it may contain harmful pathogens that could make the yogurt unsafe to consume[3].
Sources
[1] Pasteurized yogurt - BabyCenter Community
[2] Conventional and Innovative Processing of Milk for Yogurt ... - NCBI
[3] [PDF] Fermenting Yogurt at Home - UC Food Safety
[4] Can pasteurized milk turn into yogurt by itself? - Seasoned Advice
[5] Can I use UHT pasteurized half and half for yogurt making? - Reddit community.babycenter.com/post/a33065392…
ncbi.nlm.nih.gov/pmc/articles/P…
ucfoodsafety.ucdavis.edu/sites/g/files/…
cooking.stackexchange.com/questions/5586…
reddit.com/r/yogurtmaking…
Evidence suggests that avian influenza viruses (AIVs) can indeed survive freezing temperatures:
Avian influenza viruses can survive indefinitely when frozen in the environment[1]. The virus is more likely to survive if it freezes and thaws only once, as the freeze-thaw process kills at least 90% of the virus each time[2].
Specifically, the search results indicate that:
- Viruses frozen in water may be inactivated by the water's relatively low pH, but viruses frozen in droppings can survive at low temperatures[2].
- Experiments have shown that the commercial disinfectants Virkon (2%) and Accel (6.25%) supplemented with antifreeze agents like propylene glycol, methanol, or calcium chloride can inactivate 6 log10 of AIV within 5 minutes at -20°C[4].
- Alone, a 20% calcium chloride solution was able to inactivate 5 log10 of AIV within 10 minutes at -20°C, suggesting it can enhance the effectiveness of disinfection at freezing temperatures[4].
- AIVs can remain viable for long periods in frozen conditions and can survive indefinitely in frozen environments[3][5].
So in summary, the evidence clearly indicates that avian influenza viruses can indeed survive freezing temperatures, though their survival may be enhanced or reduced depending on the specific freezing conditions and presence of certain chemicals or disinfectants[1][2][4].
Sources
[1] Persistence of Avian Influenza Viruses in Various Artificially Frozen ... - NCBI
[2] Can flu viruses survive winter in frozen lakes? - New Scientist
[3] Avian Influenza (Bird Flu) | Health and Illness - Amherst College
[4] Enhanced inactivation of avian influenza virus at −20°C by ... - NCBI
[5] DNR: Fish & Wildlife: Avian Flu (Bird Flu) - ncbi.nlm.nih.gov/pmc/articles/P…
newscientist.com/article/dn1067…
amherst.edu/offices/enviro…
ncbi.nlm.nih.gov/pmc/articles/P…
IN.gov
in.gov/dnr/fish-and-w…
Avian influenza viruses can survive indefinitely when frozen in the environment[1]. The virus is more likely to survive if it freezes and thaws only once, as the freeze-thaw process kills at least 90% of the virus each time[2].
Specifically, the search results indicate that:
- Viruses frozen in water may be inactivated by the water's relatively low pH, but viruses frozen in droppings can survive at low temperatures[2].
- Experiments have shown that the commercial disinfectants Virkon (2%) and Accel (6.25%) supplemented with antifreeze agents like propylene glycol, methanol, or calcium chloride can inactivate 6 log10 of AIV within 5 minutes at -20°C[4].
- Alone, a 20% calcium chloride solution was able to inactivate 5 log10 of AIV within 10 minutes at -20°C, suggesting it can enhance the effectiveness of disinfection at freezing temperatures[4].
- AIVs can remain viable for long periods in frozen conditions and can survive indefinitely in frozen environments[3][5].
So in summary, the evidence clearly indicates that avian influenza viruses can indeed survive freezing temperatures, though their survival may be enhanced or reduced depending on the specific freezing conditions and presence of certain chemicals or disinfectants[1][2][4].
Sources
[1] Persistence of Avian Influenza Viruses in Various Artificially Frozen ... - NCBI
[2] Can flu viruses survive winter in frozen lakes? - New Scientist
[3] Avian Influenza (Bird Flu) | Health and Illness - Amherst College
[4] Enhanced inactivation of avian influenza virus at −20°C by ... - NCBI
[5] DNR: Fish & Wildlife: Avian Flu (Bird Flu) - ncbi.nlm.nih.gov/pmc/articles/P…
newscientist.com/article/dn1067…
amherst.edu/offices/enviro…
ncbi.nlm.nih.gov/pmc/articles/P…
IN.gov
in.gov/dnr/fish-and-w…
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