Over the past few years, states such as Iowa, Georgia, Missouri and others have begun crafting legislation to expand the commercial sale of raw milk and raw dairy products. While Minnesota currently only allows the sale of unpasteurized milk to customers who bring their own containers directly to farmers, it’s worth discussing the food safety hazards of using raw dairy products in food preparation should our state consider expanding the availability of raw milk as several other states have done based on consumer demand.
Raw Dairy Products and Food Safety
To be absolutely clear, any milk served in restaurants or used in meal preparation must be pasteurized and obtained from a trusted source. Raw dairy products straight from the farmer do not meet these food safety criteria. The health department does not allow for a variance on raw milk even with a critical control point plan.
Proponents of raw dairy claim that the probiotics and other naturally occurring antimicrobial elements allow for the safe consumption of fresh, raw milk. While raw milk may contain these compounds, it also brings high-risk hazards that cause food safety management issues. Raw milk can contain:
- Bacteria
- Salmonella
- E.coli
- Listeria
This is just a partial list of pathogens that have been found in unpasteurized milk. Outbreaks from raw milk have caused intestinal illness, miscarriages and even death.
Once processed into cheese, yogurt or other raw dairy product, the danger of foodborne illness is still a threat, so the best course is to avoid unpasteurized milk products altogether.
Have you ever considered the hazards of raw dairy products?
