Amid rising concerns about bird flu affecting dairy cows, experts want the public to know one thing clearly: pasteurized milk is safe.
Dr. Keith Poulsen, Director of the Wisconsin Veterinary Diagnostic Laboratory, emphasized, “Pasteurization is 100% effective. This is not a food safety issue.”
He also shared reassuring news: no one has found the bird flu virus in Wisconsin dairy cows to date.
While poultry have been hit hard by the H5N1 virus, dairy cows experience it very differently. “We’re not seeing cows die from this virus,” Dr. Poulsen said. “Only about 2 to 3 percent of cows are affected, and most recover.”
When infected, cows typically stop eating and drinking, much like a person with the flu. Their milk production drops, but they usually bounce back in about a week.
The virus mostly impacts older cows in mid to late lactation. “It’s more of a sickness issue than a death issue,” said Poulsen. “It’s very different from poultry, where mortality is a major concern.”
However, the virus still brings economic costs. “We estimate about $1 million per month in milk loss per 5,000 cows,” Poulsen explained. “Add in lost pregnancies, sick calves, and high replacement costs, and it adds up fast.”
Beyond economics, there are public health considerations too. Though the virus doesn’t pose a threat through milk, experts worry about virus spread and mutation.
“We don’t want the virus changing inside cows, people, or birds,” Poulsen warned. “That’s how future pandemics can start.”
To prevent that, states and the federal government launched a National Milk Testing Strategy. The goal is to detect the virus early and stop its spread.
Meanwhile, consumers can rest assured. “Pasteurized milk and cheese remain safe to drink and eat,” Dr. Poulsen concluded. “Wisconsin continues to monitor the situation closely, but right now, there is no threat to our dairy supply.”
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