Findings on Influenza A Virus Discussed by Investigators at Stanford University (Infectivity and Persistence of Influenza a Virus In Raw Milk).

Researchers at Stanford University conducted a study on the infectivity and persistence of Influenza A virus in raw milk, particularly focusing on the H1N1 PR8 strain. The study found that viral RNA remained detectable for at least 57 days in raw milk, highlighting the potential risk of zoonotic virus transmission through raw milk consumption. Pasteurization was effective in reducing infectious virus levels, emphasizing the importance of milk pasteurization for food safety. The research has implications for food safety assessments and environmental monitoring of influenza viruses. [Extracted from the article]