Although milk and dairy products are important components of a healthy
diet, if consumed unpasteurized, they also can present a health hazard
due to possible contamination with pathogenic bacteria. These bacteria
can originate even from clinically healthy animals from which milk is
derived or from environmental contamination occurring during collection
and storage of milk.
Pasteurization is the most effective method of enhancing the microbiological safety of milk. The consumption of milk that is not pasteurized increases the risk of contracting disease from a foodstuff that is otherwise very nutritious and healthy. Despite concerns to the contrary, pasteurization does not change the nutritional value of milk. Understanding the science behind this controversial and highly debated topic will provide public health care workers the information needed to discern fact from fiction and will provide a tool to enhance communication with clients in an effort to reduce the incidence of infections associated with the consumption of unpasteurized milk and dairy products.[MORE]
Foodborne disease outbreaks attributed to unpasteurized milk - 1993 -2006
(click image to magnify)
