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• W1585428632 abstract "This chapter reviews the safety and benefits of raw milk. There are many sources of contamination of milk, including the cow itself, the environment, water and milking equipment. The varied routes for introduction of pathogens into milk preclude the production of milk that can be guaranteed to be safe for consumption. This is borne out by the many studies that show that pathogens can be isolated from a low but significant percentage of raw milks produced under hygienic conditions. The most effective way to reduce the risks of foodborne illness from the consumption of milk is by pasteurization. Because it is practically impossible to eliminate pathogens from raw milk, outbreaks of foodborne illness continue to be attributed to raw milk. The main group affected are young children who have no choice in what they consume. There is also the possibility that people who drink raw milk can become ill or become asymptomatic carriers of disease and transmit illness by person-to-person contact to non-consumers of raw milk. Farmers themselves can acquire infections through the consumption of raw milk or be asymptomatic carriers. In a significant percentage of cases, there can be severe consequences resulting from the contraction of foodborne illness, including long-term neurological damage, arthritis and kidney failure. It has been suggested that raw milk contains agents that inactivate pathogens. However, many of these agents survive pasteurization and are present in pasteurized milk. It has also been proposed that raw milks contain bacteria that are beneficial to human health, but they are unlikely to be present at levels that produce these effects." @default.
• W1585428632 created "2016-06-24" @default.
• W1585428632 creator A5065973328 @default.
• W1585428632 date "2010-01-01" @default.
• W1585428632 modified "2023-09-25" @default.
• W1585428632 title "The microbiological safety of raw milk" @default.
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