Quick Answer
Raw milk sales have been linked to a higher risk of foodborne illnesses, including salmonella, E. coli, and listeria, which can cause serious health problems, especially in vulnerable populations such as the elderly, young children, and people with weakened immune systems.
Raw Milk Risk Factors
Raw milk from unpasteurized cows, goats, or sheep can contain bacteria and viruses that can cause serious health problems. According to the Centers for Disease Control and Prevention (CDC), unpasteurized milk is 150 times more likely to cause illness than pasteurized milk. In the United States, there have been several outbreaks of foodborne illnesses linked to raw milk sales, resulting in serious health complications and even death.
Licensing and Regulations
Raw milk sales are not allowed in all states, but some states have specific licensing and regulations in place. For example, in California, raw milk can be sold directly to consumers from the dairy farm, but it must be labeled as “raw” and the consumer must sign a waiver. In Idaho, raw milk can be sold in stores, but the dairy farm must be inspected annually and meet specific safety standards. Before purchasing raw milk, consumers should check with their state’s department of agriculture or health department to determine the regulations and licensing requirements in their area.
Safe Handling and Consumption
Even if raw milk is handled and consumed safely, there is still a risk of foodborne illness. To minimize this risk, raw milk should be handled and stored properly, and consumers should be aware of the potential health risks. The CDC recommends that consumers who choose to consume raw milk do so in moderation and take steps to reduce their risk of illness, such as avoiding consumption by vulnerable populations and properly handling and storing the milk.
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