On Jun. 14, 2024, the National Institute of Allergy and Infectious Diseases (NIAID, reported that the amount of infectious H5N1 influenza viruses in raw milk rapidly declined with heat treatment in laboratory research conducted by scientist.

However, small, detectable amounts of infectious virus remained in raw milk samples with high virus levels when treated at 72 degrees Celsius (161.6 degrees Fahrenheit) for 15 seconds—one of the standard pasteurization methods used by the dairy industry.