Farmers on guard as virus emerges in U.S.

While bird flu has not yet been detected in dairy cows and other farm livestock in Canada, area dairy farmers say they remain vigilant regarding the health of their animals and the quality of milk they produce. "As farmers, we check our cows and our milk every day to ensure healthy cows and quality milk," Murillo-based dairy farmer Peggy Brekveld said in an email on Tuesday. "Only milk from healthy cows is allowed for sale and distribution." "As well, milk is pasteurized before it is sold to consumers," Brekveld added. "This makes it safe to drink." According to an up-to-date Canadian Food Inspection Agency bulletin, bird flu — technically known as highly pathogenic avian influenza (HPAI) — has been detected in unpasteurized milk from sick cows in some parts of the U.S. But the virus "has not been detected in dairy cattle or other livestock in Canada," the inspection agency said. The agency "is monitoring the situation closely," it added. "HPAI is not a food safety concern and the risk of transmission to humans remains low," the bulletin said. "Pasteurized cow's milk and milk products remain safe to consume." According to a provincial backgrounder, "the most common method of pasteurization in Ontario consists of raising milk temperature very rapidly to at least 72 C, for not less than 16 seconds, followed by rapid cooling." Cows that become infected with bird flu "typically recover within one to three weeks," the food inspection agency said. Brekveld noted that Ontario dairies have been pasteurizing milk since the late 1930s "to kill potential viruses and bacteria." "We continue to use this process today (as) an added safety protocol to ensure public health," she said.

Carl Clutchey, Local Journalism Initiative reporter, The Chronicle-Journal