The FDA is sharing interim results from its ongoing sampling of 60-day aged raw milk cheese. As of March 10, 2025, 110 samples of the planned 299 have been collected. Of those 110 samples, 96 were negative by PCR (meaning that H5N1 was not detected in the analyzed samples), and 14 are still in progress. Final results are expected later this spring.
In addition, the preview appearing in a published pre-print of the research funded by the FDA and New York State and conducted at Cornell University suggests that aging raw milk cheese for 60 days or longer is not effective at eliminating H5N1. The previewed findings also suggest that either heat treating raw milk to adequate parameters or manufacturing cheese at or below a pH of 5.0 could be effective at inactivating H5N1.
To read more about this research and to see recommendations for industry and consumers from the FDA, visit: Investigation of Avian Influenza A (H5N1) Virus in Dairy Cattle
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