Auburn Experts Weigh in on Avian Flu’s Impact on Dairy Cattle
Amid growing concerns about avian influenza's presence in dairy cattle, Auburn University researchers Dr. Shollie Falkenberg and Dr. Cris Young offer their insights on this emerging issue. As specialists in veterinary medicine and animal health research, they shed light on the implications of the bird flu, also known as HPAI A (H5N1), on dairy production and human health.
Unexpected Discovery of Bird Flu in Dairy Cattle The detection of avian influenza in dairy cattle was surprising for both researchers. Dr. Young explained that this was not previously on their radar, marking the incident as an emerging disease event. While bird flu is closely monitored in poultry, there are no specific regulations for testing or movement controls in cattle. The federal order enacted was the first significant action taken.
Dr. Falkenberg acknowledged this surprise but pointed out that other mammals have also been infected with bird flu in recent years. Earlier studies suggested a possible link between influenza A infection and reduced milk yield in dairy cows, despite previous instances of HPAI being undocumented in cattle.
Transmission Risks and Food Safety Regarding the risks to human health, Dr. Young emphasized the importance of safe food handling. While infection is possible through raw, unpasteurized milk, standard pasteurization processes ensure safety for dairy products purchased at stores. Falkenberg also highlighted the importance of practicing proper biosecurity measures when handling livestock.
Pasteurization’s Vital Role Pasteurization remains the most effective safeguard against pathogens, including avian flu. According to Dr. Young, high-temperature, short-time (HTST) pasteurization involves heating milk to 161°F for at least 15 seconds before rapidly cooling it. This process kills harmful microbes while preserving milk’s nutritional value. Falkenberg added that influenza viruses typically become non-infectious at temperatures exceeding 60°C, which ensures pasteurization temperatures effectively neutralize the virus.
Impact on Milk Production Both researchers noted that older dairy cows in mid to late lactation appear to be the most affected by the infection. Symptoms include reduced feed intake, a drop in milk production, and thickened, yellowish milk. The symptoms tend to peak around four to six days after onset, with recovery typically taking 10 to 14 days.
Preventive Measures and Recommendations The Auburn experts underscore the importance of maintaining good biosecurity practices on farms to reduce the risk of transmission. Handling dairy cattle with care and ensuring the consumption of only pasteurized dairy products are essential for protecting human health.
The Auburn researchers call for vigilance, pointing out that bird flu’s transmission to dairy cattle warrants continued monitoring. By maintaining safe food handling practices and staying informed, consumers and farmers can minimize the risks posed by HPAI A (H5N1).
Original article appeared on Auburn.com
