A recent study by Stanford University has found that raw milk can contain infectious influenza viruses for up to five days, raising concerns about potential transmission risks. The research, led by Dr. Alexandria Boehm, explored the persistence of a strain of human influenza virus in refrigerated raw cow’s milk and found that it remained infectious.
The study suggests that the flu virus could contaminate surfaces and other environmental materials within dairy facilities, posing risks to animals and humans. Additionally, researchers found that viral RNA – genetic molecules that carry information but are not considered health risks – was detectable in raw milk for at least 57 days.
This finding highlights the importance of pasteurization, which completely destroyed infectious influenza in the milk and reduced viral RNA by almost 90%. However, exposure to influenza virus RNA does not pose a health risk, but RNA-based testing methods are often used to conduct environmental surveillance of pathogens like influenza.
The study’s results underscore the need for improved monitoring systems, particularly as bird flu continues to spread among livestock. The researchers’ earlier work on detecting avian influenza in wastewater has been successful and has scaled across the United States and the world.
As a result, more than 14 million Americans who consume raw milk annually may be at risk of transmission. The Centers for Disease Control and Prevention warns that germs like E. coli and Salmonella in raw milk present “serious” health risks, especially for vulnerable populations such as children, the elderly, pregnant women, and people with weakened immune systems.
Source: https://www.hindustantimes.com/lifestyle/health/do-you-drink-raw-milk-study-reveals-flu-virus-can-survive-for-days-raising-health-and-safety-concerns-101734258207359.html