Influenza or flu virus can remain infectious in refrigerated raw milk for up to five days, scientists have warned.The new Stanford University study comes at a time when outbreaks of bird flu in dairy cattle have raised concerns about the potential for a new pandemic.
“This work highlights the potential risk of avian influenza transmission through consumption of raw milk and the importance of milk pasteurisation,” said study senior author Alexandria Boehm from the Stanford Doerr School of Sustainability and the Stanford School of Engineering.
Proponents of raw milk claim that it leaves more beneficial nutrients, enzymes, and probiotics than in pasteurised milk, and can boost immune and gastrointestinal health.