Study Finds Flu Viruses Can Stay Infectious in Raw Milk for Up to 5 Days

Stanford research highlights the risks of consuming unpasteurized milk as bird flu spreads among U.S. dairy cows.

Researchers at Stanford University found that influenza A viruses, including H1N1, can remain infectious in refrigerated raw milk for up to five days.
The study underscores the importance of pasteurization, which effectively eliminates the risk of flu virus transmission through milk.
The findings are particularly concerning as outbreaks of the H5N1 bird flu strain have been detected in dairy cows across 16 U.S. states this year.
Health officials warn that consuming raw milk poses significant risks, including exposure to pathogens like E. coli and Salmonella, in addition to influenza viruses.
Approximately 4% of Americans consume raw milk annually, raising public health concerns about the potential for flu virus mutations and broader transmission.