A new Stanford University study has found that refrigerated raw milk can harbor the influenza virus, also known as flu, for up to five days. The research, published in Environmental Science & Technology Letters, highlights the potential risk of avian influenza transmission through consumption of raw milk and the importance of milk pasteurization.
According to the study, over 14 million Americans consume raw milk annually, despite the risks associated with it. Raw milk is not heated to kill potentially harmful pathogens, which can lead to illnesses such as E. coli and Salmonella infections. The Centers for Disease Control and Prevention (CDC) warns that germs in raw milk pose “serious” health risks, especially for children, the elderly, pregnant women, and people with weakened immune systems.
The study found that a strain of human influenza virus, called H1N1 PR8, survived and remained infectious in raw cow’s milk at typical refrigeration temperatures. The flu virus was detected in the milk for at least 57 days, while pasteurization completely destroyed the virus and reduced viral RNA by almost 90%.
The researchers also found that flu virus RNA, which carries genetic information but is not considered a health risk, remained detectable in raw milk for an extended period. This has implications for food safety assessments and environmental surveillance of pathogens like influenza.
The study’s findings come at a time when outbreaks of bird flu in dairy cattle have raised concerns about the potential for a new pandemic. The researchers emphasize the importance of improving monitoring systems to prevent the transmission of avian influenza through milk and other dairy products.
Source: https://medicalxpress.com/news