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
Can’t speak to avian flu specifically, but in general killing pathogens depends on a combination of temperature and time, not just temperature. So probably the answer in this case is that 165F would kill off avian flu much quicker than 145F, but pasteurization holds the milk at 145F for long enough to do the job.
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