Recent studies indicate a promising new method for tackling the H5N1 virus in waste milk: acidification.
This approach offers dairy farmers a cost-effective and efficient alternative to the traditional pasteurization method.
While pasteurization is widely recognized as the standard technique for inactivating H5N1, which is notorious for causing avian influenza, its high costs deter many operators—especially smaller dairy farms—from adopting it.
In fact, less than 50% of large dairies choose to pasteurize their waste milk.
Understanding Waste Milk
So, what exactly is waste milk? It encompasses various types of milk unsuitable for human consumption, including colostrum (the initial milk produced after calving), milk from cows receiving antibiotics or other treatments, and any other milk considered unfit for sale.
The presence of raw waste milk in dairy operations presents a serious risk of spreading avian flu, which has already been identified in cattle across 16 states.
Promising Research Findings
Researchers at the University of California, Davis, have made an exciting discovery: by adding citric acid to lower the milk’s pH to between 4.1 and 4.2, they can effectively deactivate the H5N1 virus.
As Richard Van Vleck Pereira, a veterinary epidemiologist and co-author of the study, noted, the financial burden of maintaining pasteurization equipment can be significant for farmers.
His team’s laboratory findings suggest that acidification could serve as a practical and economical solution.
Looking ahead, the UC Davis research team plans to undertake on-farm trials aimed at assessing the effectiveness of acidification on waste milk that may harbor H5N1.
They are committed to developing comprehensive guidelines to support farmers who wish to integrate acidification into their regular practices.
Benefits of Acidification
Citric acid has emerged as a key player in this process, thanks to its affordability and effectiveness.
The resulting acidified waste milk can safely be fed to pre-weaned calves, and what’s impressive is that the virus is completely inactivated within six hours without refrigeration.
This method enhances not just cost-efficiency but also safety for the farm staff handling the milk.
Some U.S. dairy farms have already embraced acidification techniques.
By lowering the milk’s pH to levels that hinder bacterial growth, farmers can eliminate harmful pathogens while safeguarding the health of their calves.
The research team confidently asserts that acidification stands as an innovative and effective measure for reducing the transmission of H5N1 within dairy farms, ultimately protecting livestock, pets, and humans alike.
Source: ScienceDaily