21.12.2024

Environ. Sci. Technol. Lett. | 2024

A new study examines the infectivity and persistence of Influenza A virus (IAV) in raw milk, emphasizing the potential risks associated with the consumption of unpasteurized dairy products. This research specifically focuses on the survival of the H1N1 subtype of IAV in raw milk and its implications for public health, particularly in the context of recent outbreaks of highly pathogenic avian influenza. The study reveals that the H1N1 virus can persist in raw milk for a considerable duration, raising significant concerns regarding the safety of unpasteurized milk consumption.
The virus maintains infectivity in raw milk for approximately 2.3 days, which is the time required to achieve a 99% reduction in infectivity (T99) of IAV in raw cow milk stored at 4 °C. Pasteurization effectively inactivates IAV, including highly pathogenic strains, thereby significantly reducing the risk of transmission through dairy products.
These findings underscore the critical importance of pasteurization in ensuring the safety of dairy products and highlight the necessity for ongoing surveillance of IAV in food products, particularly in light of recent outbreaks.