Raw milk, often marketed as a natural and healthful alternative to pasteurized dairy, may pose significant health risks, according to a recent study by Stanford University. The research found that the influenza (flu) virus can remain infectious in refrigerated raw milk for up to five days. This discovery comes amid rising concerns about bird flu outbreaks in dairy cattle and the potential for a new pandemic.
Senior author Alexandria Boehm, a professor at Stanford University, emphasized the importance of pasteurization, stating, “This work highlights the potential risk of avian influenza transmission through consumption of raw milk and the importance of milk pasteurization.”
Scientists have observed similar instances globally, emphasizing the considerable health risks posed by the consumption of raw milk.
For instance in India,there was a 58-year old women patient who had recently visited a local pilgrimage, presented with high-grade fever, vomiting, seizures, and loss of consciousness. The case, detailed in Cureus, highlights a potential foodborne illness caused by Lactococcus lactis cremoris.reported a rare infection linked to consuming unpasteurized diary products. Researchers from the Maharishi Markandeshwar Institute in Ambala identified Lactococcus lactis cremoris in her blood culture. This bacterium, commonly used in dairy fermentation, is rarely linked to human infections and can survive the gastrointestinal tract.
Researchers said as the source of infection, risk factors, clinical presentation, and antibiotic sensitivity of Lactococcus lactis cases are relatively sparse, documentation of such events is essential to gather more relevant information.
https://www.foodsafetynews.com/2024/08/rare-infection-linked-to-consumption-of-raw-dairy-products/
In many other countries too there are similar such cases reported, may be the symptoms and the type of pathogen may differ, but the Health Hazards and the risks is same. Lets discuss the case from Washington where there was a similar case reported in The Old Silvana Creamery of Arlington, WA, recalled their Jim’s Jerseys raw milk after state health officials found E. coli contamination during routine testing.According to state officials in Washington, Old Silvana Creamery routinely has their milk tested by an independent lab, and samples of Jim’s Jerseys with the best buy date of Aug. 23 tested negative for toxin-producing E.coli.
A Washington dairy has recalled raw milk due to E. coli contamination, following an earlier link to Campylobacter jejuni infections. The affected Jim’s Jerseys raw milk, sold in half-gallon and gallon containers, was distributed via the farm’s store and retail outlets in Western Washington. Raw milk poses a high risk of illness as it is not pasteurized to eliminate harmful bacteria, which can be introduced during production. Health officials urge consumers to drink only pasteurized milk.
So, there are many infections still hidden apart from the issues mentioned above which are still under research. There many be some other pathogens and different tpes of diseases posed by Intake of Raw Milk, but the reason and suggestion would be the same that the milk should be properly pasteurized when During Intake to prevent such health risks.
Below are the some findings which may be responsible for Infection from raw milk.
Key Findings:
- Flu Virus Persistence: The study revealed that the H1N1 PR8 influenza virus remained infectious in raw cow’s milk at standard refrigeration temperatures for up to five days.
- Environmental Risks: The virus could potentially contaminate surfaces and materials within dairy facilities, posing risks to both humans and animals, according to study co-lead author Mengyang Zhang.
- RNA Presence: Viral RNA, though not infectious, was detectable in raw milk for at least 57 days and in pasteurized milk for a shorter duration. RNA-based testing, commonly used for environmental surveillance, could help monitor viral activity in dairy facilities.
In view of mentioning such Health Hazards posed by Raw milk, here is a process of pasteurization of milk.
Milk in India is generally pasteurized using High Temperature Short Time (HTST) or Ultra High Temperature (UHT) sterilization. Pasteurized milk is raw milk that has been heated to a certain temperature for a specific time to kill harmful germs. These germs, called pathogens, can make people sick. Raw milk can carry bacteria like Campylobacter, E. coli O157:H7, Salmonella, and Listeria. It comes from animals like cows, goats, buffalo, and sheep.
Implications for Food Safety:
The study underscores the importance of pasteurization, which was shown to destroy infectious influenza virus in milk and significantly reduce viral RNA. However, pasteurization does not completely eliminate RNA, which may still be detectable using environmental surveillance methods.
Study co-lead author Alessandro Zulli noted, “The prolonged persistence of viral RNA in both raw and pasteurized milk has implications for food safety assessments and environmental surveillance.”
