CNS Experts Weigh In on the H5N1 Flu Strain
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As more human cases of the Influenza A virus subtype H5N1—which up to now has appeared predominantly in birds—arise, it is becoming clearer to health experts that the virus is evolving in ways that could expand its risk to the larger human population. Media outlets and others have been turning to members of the College of Natural Sciences at UMass Amherst to make sense of this virus and its implications for society. Below are a few of these conversations:
Matthew Moore on the Safety of Meat, Dairy, and Egg Products
Matthew Moore of the Department of Food Science was recently asked by The New York Times to comment on the safety of dairy products as this strain of influenza, which has killed millions of birds in recent years, has now been detected in dairy cows. Moore argues that the pasteurization process will kill influenza and that consumers should take the typical precautions when handling raw meat, such as cleaning hands and surfaces, and using a food thermometer to ensure food is cooked to the proper temperature. This conversation was also picked up on U.S. News & World Report.
“All the precautions that you would normally take for just sensible handling of raw meat would be good enough.”
— Matthew Moore speaking to The New York Times
Moore also commented in an article reporting on testing done by The Boston Globe (ProQuest link) with scientists at Harvard University and MIT to test whether cow’s milk showing traces of infection with bird flu is safe to drink:
“In terms of the commercial pasteurized milk and dairy products you buy, our country does a pretty good job of ensuring they're safe."
— Matthew Moore speaking to The Boston Globe
On December 6, 2024, The U.S. Department of Agriculture announced that it would "soon begin testing the country’s milk supply for H5N1, the virus that causes avian influenza." On December 6 and December 18, Moore answered questions about the safety of milk and the level of public concern in the New York Times.
In early 2025, the conversation turned to the safety of eggs. In a February 5 New York Times article, Moore weighed in on the. chances of being exposed to the virus through eggs:
"Less of the virus may end up in eggs, although it’s hard to say for certain without comparative studies, said Matthew Moore, an associate professor of food science at the University of Massachusetts Amherst. But 'even provided that you somehow did a Rocky type thing and just ate it raw,' the probability of contracting bird flu from an egg 'is still pretty low,' he said."
— The New York Times
Erika Hamilton on the Transmission Between Animal Species
Erika Hamilton of the Department of Microbiology was interviewed by Western Mass News about the spread of avian influenza from poultry to mammals.
“The movement from poultry to a mammal in cows and humans is worrisome...What has allowed this virus to move from its normal host to a host that is somewhat different and people are working on that. There are researchers that are looking into that. What are mutations that have occurred that have allowed for this alteration in host to be able to have it? At the moment, nothing has been particularly identified.”
— Erika Hamilton speaking to Western Mass News
Content will be added to this article as more CNS researchers share their insights on H5N1.