On Apr. 23, 2024, the U.S. Food and Drug Administration (FDA) announced that nearly all (99%) of the commercial milk supply that is produced on dairy farms in the U.S. comes from farms that participate in the Grade ‘A’ milk program and follow the Pasteurized Milk Ordinance (PMO), which includes controls that help ensure the safety of dairy products.

Pasteurization and diversion or destruction of milk from sick cows are two important measures that are part of the federal-state milk safety system. Research Results from Cornell University Suggest that the Aging Process Alone May Not Be Effective in Eliminating Viable H5N1 in Raw Milk Cheese.

The FDA is continuing to work with Federal and state partners to address the ongoing outbreak of HPAI A (H5N1) in dairy cattle. The FDA has sampled a total of 464 pasteurized dairy products, including milk, cheese, butter, and ice cream, all were negative for viable H5N1. In addition, multiple research studies have confirmed that pasteurization inactivates the virus.

FDA and New York State funded research conducted at Cornell University to assess whether aging raw milk cheese for at least 60 days is effective in reducing or eliminating viable H5N1. The FDA is confident that pasteurization is effective at inactivating H5N1, and that the commercial, pasteurized milk supply is safe. To date, FDA testing of pasteurized dairy products and aged raw milk cheese intended for retail has not detected infectious H5N1.

Consumers who want to know if their cheese has been made with raw milk may check the product label. While there is no express Federal requirement for the labeling of cheeses to disclose on the ingredient list whether the milk used in manufacture was raw or pasteurized, many cheeses do disclose on the ingredient list (or elsewhere on the product label) if the milk used is pasteurized or raw.