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How safe is raw milk?
Most milk found in grocery stores in Pennsylvania is pasteurized.
Pasteurization is a process that does not kill all micro-organisms but slows microbial growth in food. Drinking milk that has been pasteurized virtually guarantees protection from certain bacterial diseases.
Some people, however, believe unpasteurized milk retains its natural flavor and vitamin composition. Studies are now being done to determine the levels of risk associated with drinking raw milk.
In the August issue of the Journal of Food Protection, researchers at Cornell University published results of a study that looked at the chances of contracting listeria from raw milk. Listeria is one of the most virulent and deadly foodborne illnesses.
Analyzed along with the most at-risk populations (young babies, pregnant women and the elderly) were the three most common outlets for raw milk purchase — directly from a farm’s milk tank, from an on-farm store and from a third-party retailer.
The group concluded that the risk of contracting listeriosis from raw milk to be very low for all groups; the risk increases markedly, though, when bacteria have time to grow. For example, there is an increased likelihood of finding pathogens in raw milk sold in stores versus raw milk sold off the farm. This is due to two important factors — time and temperature.
More handling of the milk potentially allows for more swings in temperature. Since most harmful pathogens like listeria favor a warm
environment, any rise in temperature can give the bacteria a chance to grow.
Proper handling, storage, and preparation of food in the home vary the greatest. Researchers noted that home refrigerator temperature is the most important factor affecting the number of listeriosis cases associated with raw milk. Increasing the temperature from 39 degrees to 46 degrees resulted in a seven-fold increase in the number of listeriosis cases. The Wisconsin Milk Marketing Board urges everyone to store their milk at 35 degrees to ensure the best quality and flavor.
If you choose to buy raw milk, here are some tips for buying and storing it:
- Make sure the farm has a raw milk permit.
- Buy only what you can finish in a week.
- Keep milk cold in your refrigerator and use it quickly.
It’s important to note the expiration dates on food products and to discard any items that have gone past the date.
Also, be sure to sanitize all surfaces that come into contact with raw food to eliminate cross-contamination. Follow all labeled directions.
The chance of raw milk being contaminated with E. coli, listeria, or salmonella is extremely low. The chance that pasteurized milk is contaminated is even less. Whether it is raw or pasteurized, proper refrigeration and timely consumption play a greater role in maintaining the quality and safety of milk than is normally realized.
— Source: YnteSchukken, professor of epidemiology and herd health at Cornell University’s College of Veterinary Medicine Monitor indoor plant temperatures
Now is a good time to check the location of foliage houseplants to be sure they don’t get too cold this fall or winter. Plants next to windows or in entryways near outside doors are at the greatest risk.
According to Ward Upman, Kansas State University Extension associate, plants sensitive to cold temperatures include Chinese evergreen (Algaonema), flamingo flower (Anthurium), croton (Codiaeum), false aralia (Dizygotheca), and ming and balfour aralia (Polyscias). Monitor and maintain temperatures above 65 degrees F for the false aralia and above 60 degrees for the rest of the plants.
Many other indoor plants prefer temperatures above 50 degrees.
If needed, move plants away from windows or door entrances to reduce cold temperature exposure.
It may also be necessary to move some plants from windowsills before shades or drapes are pulled, especially in the evening.
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Karen S. Hack is the director of Franklin County’s Penn State Cooperative Extension. Call the Extension office at 263-9226 or visit http://www.extension.psu.edu.
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