Florida reports 21 cases of E. coli infections linked to raw milk, and it’s hard not to feel a certain sense of “told you so.” It’s almost like a chapter out of a textbook on how not to handle food safety. The raw milk craze, fueled by a desire for “natural” and “unprocessed” food, seems to have collided head-on with some rather nasty, microscopic realities. These 21 cases, including six children under the age of ten, aren’t just numbers; they represent real people, real discomfort, and, in the worst cases, real health scares.
It’s a stark reminder of why we have processes like pasteurization in the first place.… Continue reading
A Stanford University study found that influenza A viruses can remain infectious in refrigerated raw milk for up to five days, highlighting a potential human health risk. This research, using an H1N1 strain, suggests raw milk is a viable transmission route for similar viruses, including the currently circulating H5N1 avian influenza affecting dairy cows. Pasteurization effectively eliminates the virus, emphasizing the importance of this process. The study’s findings underscore the dangers of raw milk consumption, particularly given the current H5N1 outbreaks and the persistence of raw milk’s popularity despite associated risks.
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H5N1, the avian flu virus, has been detected in raw milk sold in California. This is particularly concerning because the consumption of raw milk, despite its known health risks, is being actively promoted by America’s incoming health secretary. The irony of this situation is striking, given the potential dangers of raw milk consumption and the crucial role of public health officials in advocating for safe food practices.
This discovery highlights the very real dangers associated with drinking raw, unpasteurized milk. The absence of pasteurization leaves the milk vulnerable to a range of harmful pathogens, including Salmonella, Listeria, and E. coli, all of which can cause serious illness.… Continue reading
Matt Underwood 
John Q. Hosedrinker