First Case of Avian Influenza in South Dakota Dairy Cattle Confirmed
State and Federal Health Officials Assure Public of Safe Milk Consumption Despite Outbreak
On April 11, 2024, the South Dakota Department of Agriculture and Natural Resources (DANR) together with the Animal Industry Board (AIB) announced the first detection of Highly Pathogenic1 Avian Influenza (HPAI) in a dairy cattle herd in South Dakota, confirmed by the United States Department of Agriculture’s National Veterinary Services Laboratory (NVSL). This marks the state's initial instance of such an infection within a dairy operation.
Marv Post, Chairman of South Dakota Dairy Producers, has urged all dairy producers to vigilantly monitor their herds for symptoms associated with the virus and to immediately consult their veterinarian should any cattle exhibit signs. Symptoms observed primarily in late-stage lactating cows include a noticeable reduction in milk production, diminished appetite, and alterations in manure consistency.
Officials are emphasizing the importance of rigorous biosecurity measures to mitigate the spread of the virus. These measures include restricting access to farms, isolating new and ill animals, and thoroughly cleaning and disinfecting equipment, clothing, and other potential contamination sources.
The USDA, Food and Drug Administration (FDA), CDC, and state veterinary and health officials are actively investigating this outbreak to understand its implications and to prevent further cases. The situation underscores the ongoing commitment to food safety and animal health monitoring.
Despite the outbreak, authorities assure there is no risk to the safety of the commercial milk supply or public health. Mandatory protocols ensure milk from healthy cows is processed, and the pasteurization method—endorsed by the Centers for Disease Control (CDC)—effectively neutralizes pathogens, including influenza viruses, making dairy products safe for consumption. The CDC continues to advise against the consumption of unpasteurized or raw milk.
Raw Milk vs. Pasteurized Milk
Can raw milk carry viruses such as bird flu? Yes. That said, raw milk supporters claim several benefits of unpasteurized milk, including:
Nutritional Content: Some believe raw milk offers more vitamins, minerals, and enzymes than pasteurized milk. It's said to be a good source of calcium, magnesium, phosphorus, and vitamins A and D.
Probiotics: Raw milk is sometimes credited with containing beneficial bacteria that can aid in digestion and strengthen the immune system, similar to those found in fermented foods.
Fatty Acids: It is claimed to have higher levels of omega-3 fatty acids compared to pasteurized milk, which are beneficial for heart health.
Allergies and Lactose Intolerance: Some anecdotal evidence suggests that people who consume raw milk may experience fewer allergies and symptoms of lactose intolerance. However, scientific evidence supporting these claims is limited and controversial.
Taste: Some people prefer the taste of raw milk, describing it as richer and creamier than pasteurized milk.
While these benefits are cited by proponents of raw milk, it's crucial to weigh them against the health risks posed by the potential presence of harmful pathogens in raw milk. Health authorities like the CDC and FDA advise against the consumption of raw milk due to these safety concerns. If you choose to drink raw milk from cows in areas where bird flu is active, make sure the cows are healthy and have not been exposed to the virus.
"Highly pathogenic" refers to the ability of a virus or another pathogen to cause severe disease or illness in its host. It indicates a high degree of virulence, meaning that the pathogen can lead to significant health effects, including high rates of morbidity (illness) and mortality (death), in infected populations. This term is often used in the context of infectious diseases to differentiate between strains or types of pathogens that can cause more serious disease outcomes from those that are less virulent or "low pathogenic," which tend to result in milder symptoms and lower rates of severe disease.
have they found replication competent flu virion / virus in raw milk after proper milking procedure and testing?
what might happen is that the person gathering the sample might contaminate the milk.
(the observer changes the observed)
btw... i have tasted raw milk once, i didn't like the taste, perhaps the cow ate something that changed the taste to something i didn't like.... it is my understanding that can happen.
How was it determined that there was a case of this bird flu? And don't say PCR. I think we all know how reliable that thing is and how it can be modulated by changing the cycle threshold to get the desired result.