Food Safety - Foodborne Illness


Food Safety - Raw Milk Background 

Importance of Topic to Practice 
Raw milk is milk that has not been pasteurized to kill harmful bacteria and other pathogenic organisms that may be present in the milk, which can lead to illness (1). Proponents of raw milk advocate and promote it as “nature’s perfect food”; a safe, healthier and tasty unprocessed alternative to pasteurized milk (2). However, from a public health perspective, raw milk is considered a risky food; pasteurization is an effective way to destroy pathogens, thus
Continue Reading!

Login or signup to access PEN® premium content.

start free trial

Are you an existing member? Login here.