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Food safety hazards associated with consumption of raw milk.
Foodborne Pathog Dis. 2009 Sep; 6(7):793-806.FP

Abstract

An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption. However, science-based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by a variety of pathogens, some of which are associated with human illness and disease. 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. Twenty nine states allow the sale of raw milk by some means. Direct purchase, cow-share or leasing programs, and the sale of raw milk as pet food have been used as means for consumers to obtain raw milk. Where raw milk is offered for sale, strategies to reduce risks associated with raw milk and products made from raw milk are needed. Developing uniform regulations including microbial standards for raw milk to be sold for human consumption, labeling of raw milk, improving sanitation during milking, and enhancing and targeting educational efforts are potential approaches to this issue. Development of pre- and postharvest control measures to effectively reduce contamination is critical to the control of pathogens in raw milk. One sure way to prevent raw milk-associated foodborne illness is for consumers to refrain from drinking raw milk and from consuming dairy products manufactured using raw milk.

Authors+Show Affiliations

Department of Animal Science, The University of Tennessee, Knoxville, Tennessee 37996, USA. soliver@utk.eduNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

19737059

Citation

Oliver, Stephen P., et al. "Food Safety Hazards Associated With Consumption of Raw Milk." Foodborne Pathogens and Disease, vol. 6, no. 7, 2009, pp. 793-806.
Oliver SP, Boor KJ, Murphy SC, et al. Food safety hazards associated with consumption of raw milk. Foodborne Pathog Dis. 2009;6(7):793-806.
Oliver, S. P., Boor, K. J., Murphy, S. C., & Murinda, S. E. (2009). Food safety hazards associated with consumption of raw milk. Foodborne Pathogens and Disease, 6(7), 793-806. https://doi.org/10.1089/fpd.2009.0302
Oliver SP, et al. Food Safety Hazards Associated With Consumption of Raw Milk. Foodborne Pathog Dis. 2009;6(7):793-806. PubMed PMID: 19737059.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food safety hazards associated with consumption of raw milk. AU - Oliver,Stephen P, AU - Boor,Kathryn J, AU - Murphy,Steven C, AU - Murinda,Shelton E, PY - 2009/9/10/entrez PY - 2009/9/10/pubmed PY - 2009/12/16/medline SP - 793 EP - 806 JF - Foodborne pathogens and disease JO - Foodborne Pathog Dis VL - 6 IS - 7 N2 - An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption. However, science-based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by a variety of pathogens, some of which are associated with human illness and disease. 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. Twenty nine states allow the sale of raw milk by some means. Direct purchase, cow-share or leasing programs, and the sale of raw milk as pet food have been used as means for consumers to obtain raw milk. Where raw milk is offered for sale, strategies to reduce risks associated with raw milk and products made from raw milk are needed. Developing uniform regulations including microbial standards for raw milk to be sold for human consumption, labeling of raw milk, improving sanitation during milking, and enhancing and targeting educational efforts are potential approaches to this issue. Development of pre- and postharvest control measures to effectively reduce contamination is critical to the control of pathogens in raw milk. One sure way to prevent raw milk-associated foodborne illness is for consumers to refrain from drinking raw milk and from consuming dairy products manufactured using raw milk. SN - 1556-7125 UR - https://www.unboundmedicine.com/medline/citation/19737059/Food_safety_hazards_associated_with_consumption_of_raw_milk_ L2 - https://www.liebertpub.com/doi/10.1089/fpd.2009.0302?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -