New Studies Confirm: Raw Milk A Low-Risk Food

argylesock commented on this. I consider the comment a must read

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 either of the bacteria which can make raw milk a risk for tuberculosis (TB) – Mycobacterium tuberculosis and 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.

Paper to Use

(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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2 Responses to New Studies Confirm: Raw Milk A Low-Risk Food

  1. argylesock says:

    Thanks for the compliment. Would you care to elaborate? I’m thinking that TB is a current topic here in Britain but the statement ‘raw milk is safe’ implies that TB isn’t in some other nations’ thoughts so much.


  2. Mary Nissley says:

    From “The Untold Story of Milk” by Ron Schmidt, M.D., pages 35 and 36:
    “It was not until 1882 that Robert Koch would announce his discovery of the tubercle bacillus as the organism involved with tuberculosis. In the same paper, he announced his famous postulates about the causes of infectious disease. He was hailed as the greatest scientist of his day. A few years later, he announced that he had found exactly the same bacillus in the sores of tubercular cows and in their milk, and medical men assumed this to the the solution to the whole problem of tuberculosis.
    But a few years later, Koch announced that a prolonged series of experiments had proven that the human and the bovine tubercle were neither identical nor transmissible, and that humans had nothing to fear from the bovine bacillus. This announcement shocked the world, and authorities in Europe and America soon declared that Koch was wrong. For many years, the advocates for compulsory pasteurization used the argument that pasteurization was the only way to make milk safe from tuberculosis. Eventually, however, it became apparent that only a small percentage of human tuberculosis cases was of bovine origin. Many scientists then and since have maintained that the only way the bovine tubercle may pass directly into the milk is if the disease in the animal has become generalized, and tubercular lesions have formed on the udders. Another route is fecal contamination. And the human tubercle can contaminate the milk if a tubercular milker coughs into or otherwise mishandles the milk.”
    Nowadays, all cows can and should be tested for tuberculosis regularly. Even if a human milks by hand into an open bucket, if the cow is healthy, and regularly tested, there is less risk of getting TB from raw milk than there is from getting E Coli or Salmonella from spinach or sprouts.


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