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The Dangers of Raw Milk
Unpasteurized Milk Can Pose a Serious Health Risk
Milk and milk products provide a wealth of nutrition benefits. But
raw milk can harbor dangerous microorganisms that can pose serious health
risks to you and your family. According to the Centers for Disease Control
and Prevention, more than 800 people in the United States have gotten sick
from drinking raw milk or eating cheese made from raw milk since 1998.
Raw milk is milk from cows, sheep, or goats that has not been pasteurized
to kill harmful bacteria. This raw, unpasteurized milk can carry dangerous
bacteria such as Salmonella, E. coli, and Listeria that are responsible
for numerous illnesses and diseases.
These harmful bacteria can seriously affect the health of anyone
who drinks raw milk, or eats foods made from raw milk. However, the bacteria
in raw milk can be especially dangerous to: pregnant women, children, the
elderly, and people with weakened immune systems.
“Pasteurized Milk” Explained
Pasteurization is a process that kills harmful bacteria by heating
milk to a specific temperature for a set period of time. First developed
by Louis Pasteur in 1864, pasteurization kills harmful organisms responsible
for such diseases as typhoid fever, tuberculosis, diphtheria, and polio.
Research shows no meaningful difference in the nutritional values
of pasteurized and unpasteurized milk. Pasteurized milk contains low levels
of the type of non-pathogen bacteria that can cause food spoilage, so storing
your pasteurized milk in the refrigerator is still important…
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