Influenza virus can survive refrigeration in raw milk for days

Raw Milk: Risks Outweigh benefits, New study Shows

A new study published in the journal Environmental Science & Technology Letters casts serious doubt on the safety of consuming raw milk. Researchers at Stanford university discovered that the influenza virus, including bird flu, can remain infectious in refrigerated raw milk for up to five days.

Flu Virus Persistence a Major concern

These findings raise important concerns, as experts have warned that an outbreak among dairy cattle could possibly lead to a widespread human pandemic. The study found that while pasteurization eliminated the infectious flu virus and approximately 90% of the remaining viral RNA, the virus was detectable in raw milk for at least 57 days.

Pasteurization: Essential for Safety

While raw milk proponents argue that untreated milk offers increased nutritional benefits, the scientific consensus emphasizes the critical role of pasteurization in eliminating potentially dangerous pathogens. The Centers for Disease Control and Prevention (CDC) states that pasteurization does not substantially alter the nutritional profile of milk.

Raw Milk and Foodborne Illness Outbreaks

The Food and Drug Administration (FDA) has linked raw milk to over 200 outbreaks of illnesses, including E. coli and salmonella. Despite the known risks, an estimated 14 million people in the United States consume raw milk annually.

The Bottom Line: Prioritizing Safety

“This study provides further evidence that the potential benefits of drinking raw milk do not outweigh the risks,” the researchers concluded. While food safety has advanced significantly over the past two centuries, it is crucial to remember the fundamental reasons behind safety protocols: safeguarding our health and the well-being of our loved ones.

What are the potential long-term implications of the influenza virus being detected in raw milk for up to 57 days?

Title: Raw Milk Under Scrutiny: Interview with Dr.Emily Hart,Stanford University

Q: Dr. Hart, could you give our readers a brief summary of your recent findings on the persistence of influenza virus in raw milk?

Dr. Emily Hart: “Absolutely. Our study,published in Environmental Science & Technology Letters,found that the influenza virus,including bird flu,can remain infectious in refrigerated raw milk for up to five days.Moreover, we detected viral RNA for up to 57 days, raising significant concerns about the long-term presence of these viruses in raw milk.”

Q: How do these findings impact the safety of consuming raw milk?

Dr. Hart: “These findings highlight the potential risk of consuming raw milk, as it may act as a vector for spreading risky influenza viruses, including pandemic strains. Our study underscores the urgency for further research into the transmission dynamics of wildlife-introduced pathogens via raw milk.

Q: What role does pasteurization play in ensuring milk safety?

Dr.Hart: “Pasteurization is a crucial process that eliminates harmful pathogens, including viruses like influenza. Our study showed that pasteurization virtually eliminates the infectious virus and considerably reduces the viral RNA present in milk. It’s a standard, tested method that ensures the safety of our food supply.”

Q: How do raw milk proponents address these safety concerns?

dr. Hart: “Some raw milk advocates argue that untreated milk offers increased nutritional benefits. though, the scientific consensus, supported by organizations like the CDC, is that pasteurization does not significantly alter the nutritional profile of milk. The benefits of consuming raw milk do not outweigh the risks associated with potential pathogens.”

Q: Given the known risks, why do some people still consume raw milk?

Dr. Hart: “Despite the known risks,an estimated 14 million people in the U.S. consume raw milk annually. This could be due to personal beliefs about the superior nutritional benefits of raw milk or a lack of awareness about the potential dangers. It’s crucial to spread accurate information about food safety to help people make informed decisions.”

Q: Dr. Hart, what is the bottom line for consumers concerning raw milk?

Dr. Hart: “The bottom line is that the risks associated with consuming raw milk are simply too high. Our study, along with numerous other studies and real-world illness outbreaks, underscores the importance of pasteurization in protecting the public’s health. We should prioritize safety protocols to safeguard our health and the well-being of our loved ones.”

Share your thoughts, Archyde readers!

Do you consume raw milk? What are your thoughts on the findings of this study? Let us know in the comments below.