Raw milk outbreak sickens 14 in Utah—a state with loose laws, bad track record
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One time when my sister was baking chocolate chip cookies I stole a spoonful of raw dough and she scolded me for it. I told her I was building up my resistance to salmonella.
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Ah yes I recall watching a "health" food documentary about scams. There was an outbreak I think at a California dairy farm. Bunch of BS claims about how its good for/cures autism nonsense. Some kid ended up getting an infection that destroyed his brain. The dairy was still in operation when the documentary was made.
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Nora Lenderbee
Ars Tribunus Militum
Nah, gas station hot dogs are fine. They've been spinning on that rotary heating thing all day long, under the heat lamp. They are just beef byproduct jerky.
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Warning: it is recommended that you boil your raw milk on the stove for 10 minutes before consuming.
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Why then is organic milk often flash pasteurized more often? We tend to get that more often not because it is organic but because the shelf life is MUCH longer meaning fewer trips to the store.
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Dunno. Personally, raw milk ain’t my thing. But raw fish is. And I love a good steak tartare. And oysters, yum. Those carry not-dissimilar risks and I bet bad sushi sickens more people than bad raw milk. I wonder if the raw milk fuss isn’t more because it’s not our cultural norm, so when people get sick it’s more noticed or remarked upon? I definitely got sick from oysters one time and didn’t report it to anyone.
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It isn't a Utah thing, it's an everywhere thing. This just so happened to be in Utah this time. Few years back there was a dozen or so kids that got E. coli from raw milk in California. In today's news there were a few kids in Wyoming that got E. coli from raw milk. Last month it was Minnesota. People who think more natural means more healthy are everywhere.
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You're 100% right. I went from buying gallons or half gallons of "regular" supermarket milk and keeping them in the fridge for multiple weeks, to buying a quart of slow pasteurized stuff and knowing that I had to finish it in a week or it'd start turning. The taste improvement is worth it to me, but I have definitely had to throw more of it away than I used to. Smaller quantities and drinking it consistently has stopped most of my waste though.That's a very longwinded way of saying: if you're used to standard/fast-pasteurized stuff, and you get your hands on some slow-pasteurized to try, keep in mind that it probably won't keep nearly as long as you're used to. So enjoy it fast I guess
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"Organic" is a label that has meaning and value to the average consumer. Flash pasteurized milk keeps longer and results in less spoilage and higher profits. So producers offer "organic" because consumers say they want it, not because it improves the taste. Organic is a gigantic market at this point, while slow-pasteurization has virtually no mindshare or demand from the average consumer. If the faster, more cost-efficient method meets consumer demand, they're going to use it.
Smaller producers often have a hard time competing with co-ops and conglomerates, so they have to find ways to differentiate themselves beyond just "organic"...offering a product that is creamier and tastier to some palates and then attributing it to how they make it is one way of doing that. (This is my read of the market dynamics, at least. It could also be that the slow-pasteurization equipment is cheaper to acquire and run, but I doubt it.)
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Son of a dairy farmer here. Yeah, don't drink raw milk. Poop and pee sometimes splash on the milking equipment. I grew up on raw milk without any problems but then we had an incident with raw milk we gave to the farmhands and that was it. Low heat pasturization is the way to go if you want to not destroy the milk fat during processing. Cook it at 145 degrees for 30 minutes and you're good to go. The flavor can't be beat.
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Okay, how about: It's a story Dr, Mole chose to cover now because, as the first sentence says:
If that report came out last year or next month, I'm sure she would have covered it at that point. I don't think all those Goop products, or the family selling bleach, or TB Mary running around Washington state lead to widespread deaths. Why does this story need a body count to be covered?
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I'm in Utah and there's a raw milk place down the road. Setting science back 159 years, ugh.
I understand wanting a more authentic milk than the "make all skim milk and then add milkfat back to whole milk" process that commercial dairies use, but come on. Even if you don't homogenize the milk, zap it so it's safe!
I understand wanting a more authentic milk than the "make all skim milk and then add milkfat back to whole milk" process that commercial dairies use, but come on. Even if you don't homogenize the milk, zap it so it's safe!
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Yeah, they're not drinking raw milk because they think it tastes better. They're attributing magic healing powers to it.
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Pasteur revolutionized food safety 150 years ago and the world rejoiced. Sometimes, it feels like we're slipping back into the dark ages.
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Better yet, watch the cow closeups where the full udder drags the teats through fresh manure that dries to a crust. Then the farmer does an indifferent job of stripping that crust off the teat before attaching the milking machine hose ...
You start to get a very visceral feel as to why all those bacteria types end up in the milk. It's probably something everyone should see before they are allowed to join the dairy co-ops.
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There's a fantastic scene in Becky Chambers' "The Galaxy and the Ground Within" where a group of non-humans is sitting around, one of whom is friends with some humans. The others ask that one to explain this whole "cheese" thing to them...
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I grew up in the 60s and 70s and lived on a farm. We did have cows and it was my job from the time I was about 8 years old or so to get up before dawn, milk the cows and slop the pigs.
I lived with my Grandparents who were old mountain people in their 60s at the time and THEY knew and believed that pasteurization was important. I don;t know that I could stomach what these idiots call "raw milk".
To this day, when I take a carton of milk from the fridge, I give it a few good shakes just from reflex. It's a holdover from the days when it would clump up in the bottles and you'd basically have white water with streaks of fat floating through it.
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And to do it to their children? Some of the victims reported here are children.
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Uh no thanks. I'd rather drink almond milk and go to the Bad Place with a weird film on my teeth.
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I grew up in a developing nation. If we had fresh cow's milk from the farm down the street, it was boiled before it was consumed.
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I like milk. I really like all dairy.
One thing that confuses me with this all natural raw milk crowd is that humans don't generally process cows milk easily anyway. Lactose tolerance is actually a really recent thing.
One thing that confuses me with this all natural raw milk crowd is that humans don't generally process cows milk easily anyway. Lactose tolerance is actually a really recent thing.
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Well, the side-effects of being shot with a gun can be even worse to be fair...
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It tastes almost like pasteurized milk, with just a hint of Campylobacter.
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This a good time to remind everyone that USDA considers it unsafe to eat any meat cooked to less than 165 degrees F. For reference, that’s well-done on a steak. Since only barbarians eat steak well-done, I’d say that it shouldn’t be THAT surprising that a lot of people don’t actually pay much attention to what the health department says or not.
It just turns out, this is one of those times when maybe they should.
Edit: someone above mentioned cookie dough, which contains raw eggs, which are also verboten, yet oh-so-common (with occasional negative consequences).
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A few of us remember the Amazon reviews on the gummi bears.
https://www.boredpanda.com/hilarious-comments-sugarfree-haribo-gummies/
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It's available in multiple flavors: Salmonella, Cryptosporidium (popular with the Crypto Bros), Listeria, Campylobacter and the old standard E Coli.
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It's very creamy, and has a somewhat unique taste. You can get an approximation of it if you melt plain ice cream and drink it. Except that the real milk is not nearly as sweet.
I lived on an actual farm, so I drank it quite a bit. And once got a serious food poisoning (most probably) from it.
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When I was a kid, we had a rellie in South Carolina who'd make clabber. Clabber is a version of sour milk that has curdled under particular conditions, in this case the particular condition being my rellie's root cellar. They gave it to me once, damn it was nasty. Or, presumably, an "acquired taste". But I never liked milk anyhow. I've acquired taste for many things not native to where I grew up (to be honest, food was pretty boring there) but not that one.
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Here
we
go
again.
Are we so nostalgic for simpler times, we need to dip our toes back into medieval food production procedure?
Someone get me some entrails and a brazier. I need to ask the Gods what we've done to incur their wrath.
we
go
again.
Are we so nostalgic for simpler times, we need to dip our toes back into medieval food production procedure?
Someone get me some entrails and a brazier. I need to ask the Gods what we've done to incur their wrath.
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And you drank it once.
Long term consumers need to be lucky every time. Bacteria only need to get lucky once.
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