Scientists have discovered an unexpected danger in raw milk. Few people probably suspected such a threat.
The fact is that in this product the flu virus remains infectious for up to five days.
This is stated in the latest study by specialists from Stanford University.
Previously, raw milk was believed to be healthier than pasteurized milk because it contained more beneficial nutrients, enzymes and probiotics.
These components improve immunity and the functioning of the gastrointestinal tract.
However, scientists have found that the H1N1 flu virus can survive in raw milk at standard storage temperatures and remain infectious for up to 5 days.
And viral RNA was detected in raw milk for 57 days.
In this regard, researchers warn about the risk of transmission of infection through consumption of raw milk.
Therefore, they say, it is very important that the product is pasteurized.
The following situation is cited as an example: half an hour of processing raw milk at a temperature of +63 degrees Celsius destroys the virus and significantly reduces the amount of viral RNA.
