Concerns about possible transmission to people drinking unpasteurized milk are being talked about a lot. Apparently they fed mice unpasteurized milk, and they got the virus, but it seems like the temperature required to kill. The virus is higher than what they used to sterilize the milk. How is this safe?
In: Biology
I don’t know specifically for milk, but a lot of food safety is not just the temperature but how long it’s held there. For example chicken is safe right away at 165, but it’s also safe at 155 for (I believe) eight minutes. It’s likely the milk is better if it doesn’t hit the higher temperature, and since the virus can’t survive the lower temperature for long they can just hit that lower temperature and wait the virus out
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