The pasteurization process was invented in the 1860s and continues to keep people safe from a range of foodborne illnesses. Skip to main content. Scientific American. May 18, 2024. 4 min read.

Vat pasteurized milk is heated to 145 degrees Fahrenheit for 30 minutes, and it was the first type of pasteurization. This method is commonly applied to milk that's used to make products like ...

Pasteurization at 63°C and 72°C effectively inactivates influenza A viruses in milk, ensuring its safety for human consumption while viral RNA may still be detected.

Pasteurization involves treating the milk at high temperatures for a period of time to kill contamination. Results from previous FDA studies of 297 samples of retail dairy products like milk and ...

While standard pasteurization can reduce the H5N1 virus in milk, this study shows that some virus strains remain resilient, calling for further testing to ensure safety in commercial milk supplies.

Pasteurization might reduce vitamin C content by about 20% in milk, says D’Amico. But critically: vitamin C is present in milk only in very small quantities, he adds.

Dr. Don Prater, acting director of the FDA’s Center for Food Safety and Applied Nutrition, noted that the milk the agency tested was bound for pasteurization and was not going directly to store ...

As bird flu continues to spread across the United States, questions have emerged about the risk of contracting the virus from milk and eggs.. More than 150 million poultry birds have been killed ...

Between April 18 and April 22, 2024, researchers used real-time PCR to analyze 297 samples of pasteurized retail milk products, including 23 types of products, collected from 17 states.

Pasteurization inactivates highly infectious avian flu in milk, study suggests. ScienceDaily . Retrieved June 2, 2025 from www.sciencedaily.com / releases / 2024 / 07 / 240703131735.htm ...