What Is Pasteurization, and How Does It Keep Milk Safe?
The pasteurization process was invented in the 1860s and continues to keep people safe from a range of foodborne illnesses
The following essay is reprinted with permission from The Conversation, an online publication covering the latest research.
Recent reports that the H5N1 avian flu virus has been found in cow’s milk have raised questions about whether the U.S. milk supply is safe to drink. According to the federal Food and Drug Administration, the answer is yes, as long as the milk is pasteurized.
Nonetheless, raw (unpasteurized) milk sales are up, despite health experts’ warning that raw milk could contain high levels of the virus, along with many other pathogens.
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As an extension food scientist in a state where raw milk sales are legal, I provide technical support to help processors produce high-quality, safe dairy foods. I also like to help people understand the confusing world of pasteurization methods on their milk labels, and why experts strongly discourage consuming raw milk and products made from it.
What can make milk unsafe
Dairy products, like many foods, have inherent risks that can cause a variety of illnesses and even death. Our milk comes from animals that graze outdoors and live in barns. Milk is picked up from the farm in tanker trucks and delivered to the processing plant. These environments offer numerous opportunities for contamination by pathogens that cause illness and organisms that make food spoil.
For example, listeria monocytogenes comes from environmental sources like soil and water. Mild infections with listeriosis cause flu-like…
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