Research on Dairy Contamination

I learned that pasteurization is a process to get rid of most diseases in milk. They heat the milk at a certain temperature which is always the same.

Raw milk is milk that has not been pasteurized. Very few people drink raw milk because it runs a higher risk of contamination so the stores only sell pasteurized milk. The diseases that can be in raw milk are listeria, diphtheria, typhoid fever, tuberculosis, and brucellosis. Some farmers drink raw milk.

“In 1938, milk borne outbreaks constituted twenty-five percent (25%) of all disease outbreaks due to infected foods and contaminated water. Our most recent information reveals that milk and fluid milk products continue to be associated with less than one percent (<1%) of such reported outbreaks.” From http://www.fda.gov/downloads/Food/FoodSafety/Product-SpecificInformation/MilkSafety/NationalConferenceonInterstateMilkShipmentsNCIMSModelDocuments/UCM209789.pdf From this quote I found out that it is not a very common source of food contamination.