Raw Milk in Court: Implications for Public Health Policy and Practice

David, Stephanie

doi:10.1177/003335491212700610

Cited by 17 publications

(15 citation statements)

References 2 publications

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“…, Shiga toxin–producing Escherichia coli, and Salmonella enterica serotype Typhimurium ( 3 , 4 ). Despite the health risks associated with consuming nonpasteurized milk, the demand for nonpasteurized milk has increased ( 3 , 5 , 6 ). Recently, many state legislatures have considered relaxing restrictions on the sale of nonpasteurized milk ( 2 , 6 ).…”

mentioning

confidence: 99%

Increased Outbreaks Associated with Nonpasteurized Milk, United States, 2007–2012

Mungai¹,

Behravesh²,

Gould³

2015

Emerg. Infect. Dis.

131

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mentioning

confidence: 99%

Increased Outbreaks Associated with Nonpasteurized Milk, United States, 2007–2012

Mungai¹,

Behravesh²,

Gould³

2015

Emerg. Infect. Dis.

131

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“…Milk is generally produced in a traditional manufacture line, including the processes of milk collection, storage, handling, and transportation under strict sanitary conditions (David, 2012;Gautret et al, 2013). Some 16S rRNA sequences detected by SMRT technology represent potential contaminants and pathogens.…”

Section: Discussionmentioning

confidence: 99%

Analyses of physicochemical properties, bacterial microbiota, and lactic acid bacteria of fresh camel milk collected in Inner Mongolia

Zhao

Fan

Kwok

et al. 2020

Journal of Dairy Science

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Camel milk has significant economic value and is an important food in the region of Alxa Left Banner of Inner Mongolia. Fifteen fresh camel milk samples were collected from domesticated camels in a pasture of Alxa Left Banner. The physicochemical properties and bacterial diversity of camel milk samples were analyzed. The average values of fat, total protein, nonfat milk solids, acidity, and density were 4.40%, 3.87%, 9.50%, 16.95°T, and 1.02 g/cm 3 , respectively. The bacterial microbiota of the collected fresh camel milk was investigated using PacBio single-molecule real-time (Pacific Biosciences, Menlo Park, CA) sequencing. The camel milk microbiota was highly diverse and comprised 8,513 operational taxonomic units belonging to 32 phyla, 377 genera, and 652 species. The major phyla included Proteobacteria, Firmicutes, Deinococcus-Thermus, Bacteroidetes, and Actinobacteria. A small number of lactic acid bacteria sequences were detected, representing the species Streptococcus thermophilus, Lactobacillus helveticus, Lactococcus lactis, and Leuconostoc mesenteroides. A total of 72 strains of lactic acid bacteria were isolated and identified from 15 samples, including Lactobacillus paracasei, Enterococcus italicus, Enterococcus durans, Lactococcus lactis ssp. lactis, Weissella confusa, and Enterococcus faecium. These results confirm that fresh camel milk has a high bacterial diversity and is a valuable natural resource for isolation of novel lactic acid bacteria.

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“…is report will mainly assist people of developing countries, who receive raw milk but have no access to traditional pasteurization. Even so, people of developed countries who are used to drink pasteurized packet/bottle milk can heat the milk before drinking to ensure safety from post-pasteurization contamination because outbreaks for drinking not only unpasteurized milk but also for post-pasteurization contaminated milk have been reported even in developed counties in recent past (David, 2012;Langer et al, 2012;Sharp, 1987). In spite of that, the demand for drinking raw milk appears to be increasing day by day (Costard, Espejo, Groenendaal, & Zagmutt, 2017;Mendelson, 2011).…”

Section: Discussionmentioning

confidence: 99%

Pasteurization of Milk through Direct Heating up to 75°C over Kitchen Stove at Home

Hoque¹,

Sultana²,

Hossain³

2018

Microb. Bioacts.

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Pasteurization remains an important process that makes milk safe from pathogens and increases milk's shelf life without altering the taste and the nutritional value. But, still many people drink unpasteurized milk either because people do not know how to pasteurize the raw milk at home, or because they prefer minimally processed food. Herein, we demonstrated that once the temperature of milk raised to 65°C through simply heating over a kitchen stove can produce pasteurized quality of milk by reducing the total number of bacteria within the limit (<20,000 CFU.mL-1) of U.S. Grade "A" Pasteurized Milk Ordinance, killing pathogens like coliforms, E. coli, Vibrio, Salmonella, Lactobacillus spp., Pseudomonas and Staphylococcus aureus etc., inactivating milk's endogenous heat-resistant alkaline phosphatase (ALP), and extending milk's shelf life similar to pasteurized milk. However, heating milk up to 75°C showed greater effectiveness in killing pathogens than that of standard pasteurization (62.5°C for 30 min). Importantly, the key nutritional elements of milk including total protein, lipid, lactose, vitamin B2 and calcium remained protected even at 75°C. Thus, simply heating milk on a kitchen stove up to 65°C-75°C has been shown quick, cost-effective, an energy-saving in-home pasteurization technique to produce safe and nourishing milk with increased shelf life.

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Raw Milk in Court: Implications for Public Health Policy and Practice

Cited by 17 publications

References 2 publications

Increased Outbreaks Associated with Nonpasteurized Milk, United States, 2007–2012

Increased Outbreaks Associated with Nonpasteurized Milk, United States, 2007–2012

Analyses of physicochemical properties, bacterial microbiota, and lactic acid bacteria of fresh camel milk collected in Inner Mongolia

Pasteurization of Milk through Direct Heating up to 75°C over Kitchen Stove at Home

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