Great article. Thank you! Two questions: 1. Do you have an updated timeline on how this has developed since your 4/7 article? I've been watching this roll out since March. I found the timeline of 4/7 so helpful. There's been so many further developments like with the pig in Washington and the very sick teenager in Canada. It would be great if you could continue it. 2. Do you have any further information on pasteurization techniques? I was reading somewhere that there are two techniques, one is much better at killing viruses than the other. I get nervous about the pasteurization because when health and industry officials talk about pasteurization they say things like it "can" kill the virus and that risks are low instead of saying that it "does" kill the virus. Thanks!
You'll notice that products labeled "Organic" often have extended expiration dates due to the Ultra-High-Temperature (UHT) pasteurization process used in their production. Unlike conventionally processed milk, which undergoes High-Temperature Short-Time (HTST) pasteurization at 161°F (72°C) for 15 seconds, organic milk is typically heated to 280°F (138°C) for 2-4 seconds. This higher temperature effectively eliminates nearly all bacteria and pathogens, including heat-resistant microorganisms that can survive the lower-temperature pasteurization used for conventional milk. As a result, organic milk remains fresh for significantly longer periods.
The UHT process not only ensures a safer product but also enhances its longevity. By eliminating bacteria and viruses like H5N1. Organic milk can stay shelf-stable for weeks or even months before being opened.
Pasteurization is a heat-treatment process designed to kill harmful microorganisms in milk while preserving its nutritional value and flavor. The two main types of pasteurization are High-Temperature Short-Time (HTST) and Ultra-High-Temperature (UHT):
1. Regular Milk Pasteurization (HTST)
Process:
HTST pasteurization heats milk to 161°F (72°C) for 15 seconds and then rapidly cools it.
Effectiveness:
HTST is highly effective at inactivating common pathogens like E. coli, Salmonella, and Listeria. However, there is evidence suggesting that this method may leave a very small window where certain more resilient pathogens or viral particles (e.g., H5N1 avian influenza virus) could potentially survive under rare circumstances. The short exposure time, though sufficient for most microorganisms, might not fully inactivate more heat-resistant viruses.
---
2. Organic Milk Pasteurization (UHT)
Process:
UHT pasteurization involves heating milk to 280°F (138°C) for 2-4 seconds. This process is commonly used for organic milk, allowing it to remain shelf-stable for extended periods without refrigeration before opening.
Effectiveness:
UHT is far more effective at inactivating heat-resistant pathogens, including viruses like H5N1. Studies have shown that UHT pasteurization completely inactivates all viral particles, ensuring a higher safety margin compared to HTST. The higher temperature and longer dwell time ensure even the most resilient viruses are destroyed.
---
Key Differences in Viral Inactivation
HTST Pasteurization (Regular Milk):
While effective for common bacteria and many viruses, there is a small risk that some heat-resistant viruses (e.g., H5N1) may not be fully inactivated due to the shorter exposure time.
UHT Pasteurization (Organic Milk):
The higher temperature and extended exposure time guarantee the complete inactivation of all H5N1 viral particles, making it a more robust choice for ensuring safety against highly resistant pathogens.
This difference in viral inactivation has led to increased interest in UHT processing for applications requiring maximum pathogen elimination, particularly in contexts involving potential viruses like H5N1.
Products labeled "Organic", although a bit more expensive, are the safest way to go.
Thank you again for being so coherent and helping me organize my thoughts. That all makes perfect sense. I can’t believe we are going to do this again. There have been several pivotal moments since this started in March when it could have been tamped down and we actually did the opposite needed to contain it. It’s not like nobody knew, there have been plenty of sources like yourself that have been alerting people since the beginning. Several actually wrote what the pathway and timeline to H2H would be and now we are almost there, right on schedule. I don’t get it. Accurate information is out there and somehow we just aren’t using it. Thank you so much for what you do. There are people who are listening and doing our best to get informed and share information with others. You are an important source of science based, accurate information for me.
Wow, thank you for such a complete response and explanation. You made it very easy to fully understand it. The HTST method makes me a little nervous in regard to H5N1. It does seem like a good time to switch to organic for a while. In another source I read, someone floated the idea that milk could possibly be a source of immunity building for H5N1 if pasteurization didn’t fully kill it and allowed people to ingest a weakened viral load that our bodies could develop immunity against, but pathogens and immunity are not my subject areas so I have no idea if that is even feasible.
While drinking pasteurized (HTST method) milk contaminated with small amounts of H5N1 virus might theoretically stimulate a limited mucosal immune response, this is neither a safe nor a reliable method for inducing immunity. The risks of infection, viral mutation, and public health concerns outweigh any potential immunological benefit. Effective prevention strategies are so important. The immunization strategies for H5N1 need to rely on well-designed vaccines rather than incidental exposure through contaminated food. Humans ingesting live virus could significantly increase the risk of viral adaptation or mutation, potentially facilitating enhanced zoonotic transmission or human-to-human spread.
Up until now, the route that infection to humans from cows has been direct exposure to infected raw milk. So unless you're milking the cows or directly involved in the processing of the milk, you have little to be concerned about at this time.
Great article. Thank you! Two questions: 1. Do you have an updated timeline on how this has developed since your 4/7 article? I've been watching this roll out since March. I found the timeline of 4/7 so helpful. There's been so many further developments like with the pig in Washington and the very sick teenager in Canada. It would be great if you could continue it. 2. Do you have any further information on pasteurization techniques? I was reading somewhere that there are two techniques, one is much better at killing viruses than the other. I get nervous about the pasteurization because when health and industry officials talk about pasteurization they say things like it "can" kill the virus and that risks are low instead of saying that it "does" kill the virus. Thanks!
You'll notice that products labeled "Organic" often have extended expiration dates due to the Ultra-High-Temperature (UHT) pasteurization process used in their production. Unlike conventionally processed milk, which undergoes High-Temperature Short-Time (HTST) pasteurization at 161°F (72°C) for 15 seconds, organic milk is typically heated to 280°F (138°C) for 2-4 seconds. This higher temperature effectively eliminates nearly all bacteria and pathogens, including heat-resistant microorganisms that can survive the lower-temperature pasteurization used for conventional milk. As a result, organic milk remains fresh for significantly longer periods.
The UHT process not only ensures a safer product but also enhances its longevity. By eliminating bacteria and viruses like H5N1. Organic milk can stay shelf-stable for weeks or even months before being opened.
TACT...
You might find this paper interesting.
Standard vat pasteurization eliminated HPAI in ALL samples evaluated.
HOWEVER...HTST pasteurization eliminated HPAI in 7 of 8 samples...not quite as effective.
https://www.medrxiv.org/content/10.1101/2024.07.23.24310825v1.full.pdf
Pasteurization is a heat-treatment process designed to kill harmful microorganisms in milk while preserving its nutritional value and flavor. The two main types of pasteurization are High-Temperature Short-Time (HTST) and Ultra-High-Temperature (UHT):
1. Regular Milk Pasteurization (HTST)
Process:
HTST pasteurization heats milk to 161°F (72°C) for 15 seconds and then rapidly cools it.
Effectiveness:
HTST is highly effective at inactivating common pathogens like E. coli, Salmonella, and Listeria. However, there is evidence suggesting that this method may leave a very small window where certain more resilient pathogens or viral particles (e.g., H5N1 avian influenza virus) could potentially survive under rare circumstances. The short exposure time, though sufficient for most microorganisms, might not fully inactivate more heat-resistant viruses.
---
2. Organic Milk Pasteurization (UHT)
Process:
UHT pasteurization involves heating milk to 280°F (138°C) for 2-4 seconds. This process is commonly used for organic milk, allowing it to remain shelf-stable for extended periods without refrigeration before opening.
Effectiveness:
UHT is far more effective at inactivating heat-resistant pathogens, including viruses like H5N1. Studies have shown that UHT pasteurization completely inactivates all viral particles, ensuring a higher safety margin compared to HTST. The higher temperature and longer dwell time ensure even the most resilient viruses are destroyed.
---
Key Differences in Viral Inactivation
HTST Pasteurization (Regular Milk):
While effective for common bacteria and many viruses, there is a small risk that some heat-resistant viruses (e.g., H5N1) may not be fully inactivated due to the shorter exposure time.
UHT Pasteurization (Organic Milk):
The higher temperature and extended exposure time guarantee the complete inactivation of all H5N1 viral particles, making it a more robust choice for ensuring safety against highly resistant pathogens.
This difference in viral inactivation has led to increased interest in UHT processing for applications requiring maximum pathogen elimination, particularly in contexts involving potential viruses like H5N1.
Products labeled "Organic", although a bit more expensive, are the safest way to go.
Thanks for your comment. Updating the timeline is a great idea.
Thank you again for being so coherent and helping me organize my thoughts. That all makes perfect sense. I can’t believe we are going to do this again. There have been several pivotal moments since this started in March when it could have been tamped down and we actually did the opposite needed to contain it. It’s not like nobody knew, there have been plenty of sources like yourself that have been alerting people since the beginning. Several actually wrote what the pathway and timeline to H2H would be and now we are almost there, right on schedule. I don’t get it. Accurate information is out there and somehow we just aren’t using it. Thank you so much for what you do. There are people who are listening and doing our best to get informed and share information with others. You are an important source of science based, accurate information for me.
Wow, thank you for such a complete response and explanation. You made it very easy to fully understand it. The HTST method makes me a little nervous in regard to H5N1. It does seem like a good time to switch to organic for a while. In another source I read, someone floated the idea that milk could possibly be a source of immunity building for H5N1 if pasteurization didn’t fully kill it and allowed people to ingest a weakened viral load that our bodies could develop immunity against, but pathogens and immunity are not my subject areas so I have no idea if that is even feasible.
While drinking pasteurized (HTST method) milk contaminated with small amounts of H5N1 virus might theoretically stimulate a limited mucosal immune response, this is neither a safe nor a reliable method for inducing immunity. The risks of infection, viral mutation, and public health concerns outweigh any potential immunological benefit. Effective prevention strategies are so important. The immunization strategies for H5N1 need to rely on well-designed vaccines rather than incidental exposure through contaminated food. Humans ingesting live virus could significantly increase the risk of viral adaptation or mutation, potentially facilitating enhanced zoonotic transmission or human-to-human spread.
What kind of fool drinks raw milk? Pasteurisation was invented to end the problems caused by raw milk.
TACT...A little off-topic here, but certainly in your 'portfolio'.
It appears that Covid transmission is much higher in Canada right now then the U.S.
I base this on a Covid dashboard for Canada that a correspondent posted on Xitter.
https://x.com/MoriartyLab/status/1861200868613255442
Note the 1 in 43 currently infected in Canada vs Hoerger's 1 in 118 in the US.
https://x.com/michael_hoerger/status/1861274779585573175
Got any insight into why the disparity?
Troubling about the poor kid with bird flu in BC who has been on life support for a month.
If this gets going, healthcare will collapse.
How far away from the cows would I need to be to be safe? There’s a dairy a mile or two away and a few other farms in my town that raise beef cattle
Up until now, the route that infection to humans from cows has been direct exposure to infected raw milk. So unless you're milking the cows or directly involved in the processing of the milk, you have little to be concerned about at this time.