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Title : Food Safety and Raw Milk
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Food Safety and Raw Milk

Food Safety and raw milk

"Back to nature" - that's what many Americans are trying to do withthe food bought and eaten. They are shopping at farmers' markets, collecting organic foods in their grocery stores, food cooperatives participandoen (or co-ops), and some are even growing their propiocomida. Many people are trying to eat foods that are produced CONUN minimal processing.
However, milk and milk-based products (including ciertosquesos, ice cream and yoghurt) are foods that, when eaten raw, puedeplantear serious health risks. Milk and products derived from the minimum necesidadprocesamiento milk, called pasteurization, which can be done by heating the milk briefly (eg heating at 161 ° C for about 20 seconds) to kill disease-causing germs (eg Salmonella Escherichia coli O157 Campylobacter ) which can be found in raw milk.


Before the invention and acceptance of pasteurization, raw milk was a common source of the bacteria that causes tuberculosis, diphtheria, severe streptococcal infections, typhoid, and other transmitted the alimentosenfermedades. These diseases killed many people each year, small todoniños. In the 1900s many mothers recognized this risk ysería boil milk (bringing it to a temperature of 212 ° F) before give their babies and toddlers.
Many studies have demonstrated that pasteurization does not significativamentecambiar nutritional value of milk - pasteurized milk is rich enproteínas, carbohydrates, and other nutrients. The heat affects slightly unaalgunas of the vitamins found in milk-- thiamine, vitamin B12, yvitamina C-- but milk is a minor source of these vitamins.

This website provides information for people who want to know about:

• Important things to consider if you is trying to decide whether you and your family want to try raw milk and milk products
• diseases caused by milk and raw milk products
• outbreaks of foodborne diseases involving raw milk and raw

milk products

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