Raw Milk May Harbor Flu Transmission Risks
Raw Milk: A Potential Risk for Flu Transmission, New Stanford Study Finds
Could your morning glass of raw milk be putting you at risk for the flu? A new study from Stanford University suggests it might be. Researchers found that the influenza virus can survive in refrigerated raw milk for up to five days, raising concerns about a potential transmission pathway for the virus.
The study, published in Environmental Science & Technology letters, comes at a time when outbreaks of bird flu in dairy cattle have sparked fears of a new pandemic. While raw milk is touted by some for its purported health benefits, the Food and Drug Administration (FDA) has linked it to over 200 outbreaks of illnesses, warning of serious health risks, especially for vulnerable populations.
“This work highlights the potential risk of avian influenza transmission through consumption of raw milk and the importance of milk pasteurization,” said study senior author Alexandria boehm, a professor of environmental studies at Stanford.
The researchers focused on a strain of human influenza virus, H1N1 PR8, and found it remained infectious in raw cow’s milk stored at typical refrigeration temperatures for up to five days.
“The persistence of infectious influenza virus in raw milk for days raises concerns about potential transmission pathways,” said Mengyang Zhang, a postdoctoral scholar in civil and environmental engineering and co-lead author of the study. “The virus could contaminate surfaces and other environmental materials within dairy facilities, posing risks to animals and humans.”
adding to the concern, the study also found that flu virus RNA, while not considered a health risk, remained detectable in the raw milk for at least 57 days. Pasteurization, while effectively destroying infectious influenza and reducing viral RNA by almost 90%, did not eliminate it entirely.
“The prolonged persistence of viral RNA in both raw and pasteurized milk has implications for food safety assessments and environmental surveillance,” said Alessandro Zulli, a postdoctoral scholar in civil and environmental engineering and co-lead author.This research builds on previous work by the same team that pioneered the use of wastewater for detecting avian influenza.Their findings revealed commercial and industrial dairy waste as primary sources of the virus, suggesting wastewater analysis could be a valuable tool for monitoring virus activity in nearby cattle populations.
With flu viruses infecting millions of Americans annually and the potential for bird flu to mutate and become more perilous to humans, the study’s findings underscore the importance of robust monitoring systems and the continued need for pasteurization to ensure the safety of our food supply.
Raw Milk’s Potential Risk for Flu Transmission: An Expert Weighs In
The consumption of raw, unpasteurized milk is a contentious topic, frequently enough lauded for its perceived health benefits but also criticized for its potential health risks. A new study from Stanford University adds fuel to this debate, shedding light on a previously unexplored pathway for flu virus transmission.
We sat down with Dr. Alexandria Boehm, a professor of environmental studies at stanford and senior author of the study, to discuss the findings and their implications.
NewsDirect3: dr. Boehm, your study reveals that the influenza virus can survive in raw milk for up to five days under refrigeration. What are the potential ramifications of this discovery?
Dr. Boehm: This finding underscores a potential route for flu virus transmission that hasn’t been thoroughly investigated before. If the virus can persist in raw milk for an extended period, it raises concerns about the possibility of human infection through consumption.
NewsDirect3: You chose to focus on the H1N1 PR8 strain. Was there a specific reason for this selection?
Dr. Boehm: The H1N1 PR8 strain is a well-studied human influenza virus,making it a suitable model for examining viral persistence in milk.
NewsDirect3: The study also found that flu virus RNA persisted in both raw and pasteurized milk for over two months. What does this tell us?
Dr.Boehm:
The prolonged presence of viral RNA, while not directly infectious, suggests a need for further investigation into its potential implications for food safety and environmental surveillance. While pasteurization significantly reduces viral RNA, its complete elimination remains a challenge.
NewsDirect3: Given the ongoing concerns surrounding avian influenza and the potential for a new pandemic, how vital are these findings in the context of public health?
Dr.boehm: These findings highlight the importance of robust monitoring systems to detect influenza virus in dairy environments and the continued necessity of pasteurization to safeguard the safety of our food supply.
NewsDirect3: What message would you give to consumers who choose to drink raw milk?
Dr. Boehm: This research reinforces the FDA’s warnings about the potential health risks associated with raw milk consumption. It’s crucial for individuals to be aware of these risks and make informed decisions about their food choices.