Albany, NY — The New York State Department of Agriculture and Markets announced a collaborative effort with federal partners to develop an updated surveillance strategy for monitoring the milk supply used in raw milk cheese processing.
This initiative aims to detect potential highly pathogenic avian influenza (HPAI) virus early.
The announcement follows research conducted by Cornell University, which suggests that HPAI may survive the 60-day aging process in some raw milk cheeses made with contaminated milk.
New York State Agriculture Commissioner Richard A. Ball emphasized the commitment to consumer safety and industry support, stating,
Thanks to Cornell’s groundbreaking research, we are able to stay ahead of HPAI and implement a testing strategy on the national and state level that will help us ensure the food supply remains safe for consumers.
Cornell University's College of Veterinary Medicine and the College of Agriculture and Life Sciences conducted the research, testing the stability of HPAI during cheese making and aging.
Dr. Diego Diel, Associate Professor of Virology at Cornell, said,
Our results, obtained with support from the Department and FDA, demonstrate that HPAI survives the minimum required 60-day aging period in raw milk cheeses that are made with contaminated milk.
The updated strategy complements ongoing efforts by the FDA and USDA, including the National Milk Testing Strategy implemented in New York dairy farms.
To date, HPAI has not been found in any raw milk cheese available in the marketplace, and there are no human cases linked to its consumption.
State Health Commissioner Dr. James McDonald reassured the public, stating,
While there is no immediate threat to public health and no known cases of Highly Pathogenic Avian Influenza (HPAI) in humans in New York State, this is a prudent measure to protect public health.
The Department continues to encourage strong biosecurity practices among farmers and remains vigilant in monitoring the risk of HPAI in New York.