Bird flu remains active in cheese made from raw milk for 120 days | Food Safety News The investigators assessed H5N1 bird flu viral persistence in raw-milk cheeses made with milk acidified to pH levels of 6.6, 5.8, and 5.0 (the lower … Read More at Source. Author: Pumilo Share this: Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook More Click to share on LinkedIn (Opens in new window) LinkedIn Click to share on Reddit (Opens in new window) Reddit Click to share on Tumblr (Opens in new window) Tumblr Click to share on Pinterest (Opens in new window) Pinterest Click to share on Pocket (Opens in new window) Pocket Click to share on Telegram (Opens in new window) Telegram Click to share on WhatsApp (Opens in new window) WhatsApp Like this:Like Loading... Related Tags: BirdNews October 13, 2025 by Pumilo Bird News 0
