Short Paper: Raw Milk Assignment
Over the past ten years, many people having started considering at raw milk, regular milk
in general as a hazard. While others promote the nutritional goodness of raw milk, it's equally
important to think about the possible risks that come with consumption. This mix of opinions can
really leave people scratching their heads and unsure about what to believe. Milk is an excellent
source of dietary fats, proteins, and minerals such as calcium and magnesium, particularly for
growing children. There is an ongoing debate on the potential benefits associated with the
consumption of raw milk over its processed counterpart.1 Pasteurization is a process designed to
destroy the pathogens in milk and milk products through a heating process for appropriate
consumption. The main objective is to eliminate dangerous pathogens in milk without altering
the taste or nutritional value of milk. Pasteurization of milk ensures safety for human
consumption by reducing the number of viable pathogenic bacteria.2
The process of pasteurization is heating the milk without going over 100°C, but the exact
temperature and duration can vary based on the specific milk product. Although the goal is to
eliminate milk borne diseases, it may also result in the loss of helpful nutrients and vitamins.
Raw milk can transmit harmful bacteria like E.coli, Salmonella, Listeria, campylobacter,
brucella, etc. which can come from udders equipment hands and environment. When proper
hygiene isn’t maintained during milking and distribution, the risk of introducing more pathogens
is greater. Many human pathogens can be isolated from raw cow milk. The prevalence of
foodborne pathogens in raw cow milk varies, but their presence has been demonstrated in many
surveys and foodborne infections have been repeatedly reported for Campylobacter, Salmonella
spp. and human pathogenic verocytotoxin-producing Escherichia coli. In industrialized countries,
milk-borne and milk product-borne outbreaks represent 2–6% of the bacterial foodborne
outbreaks.3 Pasteurized, and raw milk are two completely different forms of dairy products with
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Short Paper: Raw Milk Assignment
distinctive processing, safety, flavor, and availability. Pasteurization involves heating the milk to
destroy harmful milk borne diseases. This method lengthens the shelf life of milk and is widely
available in stores making it easily convenient for consumers. However, raw milk contains
natural enzymes and nutrients possibly resulting in a richer flavor and a higher nutritional
content. Although the nutrient content may be higher, its crucial to acknowledge the risk of
harmful bacteria contamination. The shelf life of raw milk is also reduced because of the
presence of enzymes that may break down milk faster. Which is why it may be harder to access.
Several documented milkborne disease outbreaks occurred from 2000–2008 and were traced
back to consumption of raw unpasteurized milk. Numerous people were found to have
infections, some were hospitalized, and a few died. In the majority of these outbreaks, the
organism associated with the milkborne outbreak was isolated from the implicated product(s) or
from subsequent products made at the suspected dairy or source. In contrast, fewer milkborne
disease outbreaks were associated with consumption of pasteurized milk during this same time
period.4
Selling raw milk can be a great opportunity for farmers, but it comes with certain
challenges and responsibilities. Farmers should warm their shoppers about the risk of consuming
raw milk by educating them of the pathogens and milk borne diseases and how they can affect
the shelf life. Farmers should also provide information on suitable storage of the milk in buyers
homes. Being transparent with their buyers can help the farmers establish a healthy relationship
for future purchase. Farmers and their employees should also stick to strict hygiene practices
during milking and distribution to decrease the risk of new pathogenic contamination.
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Short Paper: Raw Milk Assignment
References
1. O’Callaghan TF, Sugrue I, Hill C, Ross RP, Stanton C. Chapter 7 - Nutritional Aspects of
Raw Milk: A Beneficial or Hazardous Food Choice. ScienceDirect. Published January 1,
2019. https://www.sciencedirect.com/science/article/abs/pii/B9780128105306000079
2. MacDONALD LE, BRETT J, KELTON D, MAJOWICZ SE, SNEDEKER K,
SARGEANT JM. A Systematic Review and Meta-Analysis of the Effects of
Pasteurization on Milk Vitamins, and Evidence for Raw Milk Consumption and Other
Health-Related Outcomes.IJournal of Food Protection. 2011;74(11):1814-1832.
doi:https://doi.org/10.4315/0362-028x.jfp-10-269
3. Claeys WL, Cardoen S, Daube G, et al. Raw or heated cow milk consumption: Review of
risks and benefits.IFood Control. 2013;31(1):251-262.
doi:https://doi.org/10.1016/j.foodcont.2012.09.035
4. Oliver SP, Boor KJ, Murphy SC, Murinda SE. Food Safety Hazards Associated with
Consumption of Raw Milk.IFoodborne Pathogens and Disease. 2009;6(7):793-806.
doi:https://doi.org/10.1089/fpd.2009.0302
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