The influenza virus can survive in raw milk held at refrigerator temperatures for five days, according to a Stanford University study. Raw Milk Flu Virus Hazards. The study, published in Environmental Science & Technology Letters on Dec. 12, highlights the health dangers of ingesting unpasteurized milk amid avian influenza outbreaks in dairy animals.
Raw Milk Flu Virus Hazards:
“This work underlines the potential risk of avian influenza transmission through raw milk and the need of milk pasteurization,” said Stanford Doerr School of Sustainability professor and study senior author Alexandria Boehm. At standard refrigeration temperatures, the study tested raw cow’s milk for avian influenza virus survival.
The virus was infectious for several days, and its RNA—a genetic marker for virus detection—persisted in raw milk for almost 50 days.
Although RNA is not harmful, its extended presence hampers food safety tests and supervision. Pasteurization, which heats milk to kill viruses, totally deactivated the influenza virus and reduced RNA by 90%. Raw milk’s appeal and hazards Raw milk consumption by 14 million Americans defies public health concerns. Raw milk is healthier and contains enzymes and probiotics lost during pasteurization, according to proponents. However, the FDA has connected raw milk to over 200 foodborne illness outbreaks caused by germs like E. coli and Salmonella.
Raw milk poses the greatest hazards to children, pregnant women, the olders, and immunocompromised people, according to the CDC. The study adds influenza viruses to raw milk’s increasing list of risks. As in previous pandemics, avian flu can spread from animals to humans, therefore researchers advise vigilance. California recalls show new risks The report was published during California raw milk recalls.
Raw Milk Flu Virus Hazards: milk samples for the H5N1
After testing bulk-milk samples for the H5N1 avian influenza virus, the California Department of Food and Agriculture (CDFA) ordered a nationwide recall of Valley Milk Simply Bottled raw milk products in Stanislaus County on Dec. 15. Raw Farm LLC had comparable recalls in late November and early December due to avian flu virus contamination in retail milk samples.
Drinking raw milk carrying bird flu virus may lead to infection with this unusual, developing flu virus, the CDFA advised.
The agency advised customers to throw out recalled products and businesses to remove them from shelves. Increasing public health concern. Since March, almost 700 dairy herds in the US have tested positive for avian influenza. The dairy-heavy Central Valley of California has been impacted severely.
Unpasteurized milk is not tested for avian flu, raising concerns about monitoring gaps.
Stanford study co-lead author Mengyang Zhang said, “The persistence of infectious influenza virus in raw milk for days raises concerns about potential transmission pathways.”
The virus could contaminate dairy facility surfaces and other environmental elements, posing dangers to animals and humans. Stanford research supports wastewater-based zoonotic pathogen monitoring. The same research had previously detected dairy influenza activity using wastewater. This innovative technique, now scaled for national use, detects outbreaks early, adding protection. Requests better oversight Many states allow raw milk sales despite the concerns. California authorizes retail sales of unpasteurized milk with pathogen warning labels. Public health experts warn that raw milk’s expanding popularity carries serious hazards, but advocates support consumer choice.
Mark McAfee, owner of Raw Farm LLC, says California raw milk production and sales are growing 50% year. Local and state laws differ, but federal law forbids interstate selling of unpasteurized milk.
Experts think demand increases the need for stronger oversight.
The Stanford study authors recommend better monitoring techniques as avian flu spreads among cattle. While milkborne influenza transmission to humans is rare, the virus’s capacity to evolve necessitates precautions. Stanford’s study on avian influenza and other infections highlights the hazards and usefulness of science-based interventions in food safety systems.
