Avian flu in raw milk found to be broadly sensitive to heat Researchers study how long the H5N1 avian influenza/bird flu virus survives in raw milk19 May 2025 19 May 2025 4 minute read 4 minute read By: By: Cornell University North AmericaIn March 2024, when the first cases of highly pathogenic avian influenza were identified in dairy cows in Texas, Cornell researchers – led by Diego Diel, associate professor of virology in the College of Veterinary Medicine (CVM) – immediately began assessing how long the virus survived in the raw milk of infected cows. The team also found that the virus was inactivated at temperatures below pasteurization levels, using a subpasteurization method called thermization. “Given the present situation, you should avoid drinking raw milk,” Nooruzzaman said. “But if you treat the milk to 54 degrees Celsius for 10 or 15 minutes, the virus is completely inactivated. The team will continue to research the virus in milk as new strains – and new questions from industry – emerge.