Raw milk remain infectious
A recent study from Stanford
University has revealed that the influenza virus can remain infectious in
refrigerated raw milk for up to five days, raising concerns about the
consumption of unpasteurized dairy products.
The
Study's Findings
Researchers discovered that the H1N1
PR8 strain of the flu virus survived and stayed infectious in raw cow's milk at
typical refrigeration temperatures for up to five days. Additionally, flu virus
RNA remained detectable in the raw milk for at least 57 days. In contrast,
pasteurization completely destroyed the infectious influenza virus and reduced
the amount of viral RNA by almost 90%.
Implications
for Public Health
The persistence of infectious
influenza virus in raw milk suggests potential transmission pathways, posing
risks to both animals and humans. The virus could contaminate surfaces and
other environmental materials within dairy facilities. These findings
underscore the importance of milk pasteurization to eliminate harmful
pathogens.
Raw
Milk Consumption: Risks and Recommendations
Despite claims that raw milk offers
more beneficial nutrients and probiotics, health authorities warn that it can
harbor dangerous pathogens, including E. coli, Salmonella, and now,
potentially, the influenza virus. The U.S. Food and Drug Administration has
linked raw milk to over 200 outbreaks of illnesses and advises that it presents
serious health risks, especially for vulnerable populations.
Conclusion
This study highlights the hidden
dangers associated with consuming raw milk, particularly concerning the
potential transmission of the influenza virus. To mitigate health risks, it is
advisable to consume pasteurized milk, which undergoes heat treatment to
eliminate harmful pathogens.
Recent Developments on Flu Virus in
Raw Milk
Bird flu virus was found in raw milk.
What to know about the risks
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