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Raw Milk and Wrong Science

July 13, 2013
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Source: Karen D. Coster

The Wall Street Journal takes note of some papers that demonstrate that raw milk presents a low risk for food-borne illness, while green leafy vegetables pose a much higher risk.

Quantitative microbial risk assessment is considered the gold-standard in food safety evidence, a standard recommended by the United Nations body Codex Alimentarius, and affirmed as an important evidencing tool by both the U.S. Food and Drug Administration and Health Canada. The scientific papers cited at the BC Centre for Disease Control presentation demonstrated a low risk of illness from unpasteurized milk consumption for each of the pathogens Campylobacter, Shiga-toxin inducing E. coli, Listeria monocytogenes and Staphylococcus aureus. This low risk profile applied to healthy adults as well as members of immunologically-susceptible groups: pregnant women, children and the elderly.

You mean the government’s safety hysteria is derived from politics and power, and not science? Shocking!



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