argylesock says… Here’s an article about interesting science concerning milk safety. This review considered four dangerous bacteria – Campylobacter spp., Shiga-toxin inducing Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. Those are important pathogens under certain circumstances. But that list doesn’t include the zoonotic bacterium which can make raw milk a risk for tuberculosis (TB) – M. bovis. I believe that the risk of TB from drinking raw milk was the main reason why milk started to be heat-treated (pasteurised or even sterilised) before sale in rich countries.
[Edit] More about this story in comments to Dr B A Usman’s blog here.
(GLOBE NEWSWIRE) — Three quantitative microbial risk assessments (QMRAs) recently published in the Journal of Food Protection have demonstrated that unpasteurized milk is a low-risk food, contrary to previous, inappropriately-evidenced claims suggesting a high-risk profile. These scholarly papers, along with dozens of others, were reviewed on May 16, 2013 at the Centre for Disease Control in Vancouver, BC (Canada), during a special scientific Grand Rounds presentation entitled “Unpasteurized milk: myths and evidence.”
The reviewer, Nadine Ijaz, MSc, demonstrated how inappropriate evidence has long been mistakenly used to affirm the “myth” that raw milk is a high-risk food, as it was in the 1930s. Today, green leafy vegetables are the most frequent cause of food-borne illness in the United States. British Columbia CDC’s Medical Director of Environmental Health Services, Dr. Tom Kosatsky, who is also Scientific Director of Canada’s National Collaborating Centre for Environmental Health,welcomed Ms. Ijaz’s invited presentation as “up-to-date”…
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