organic food safety
Already in the nineteenth century when there was no refrigeration and lack of sanitation, milk was a bad joint. In urban areas, cows were fed with distillery waste or waste, the undernourished and sick. Your milk blue and thin, and offered very little nutrition. The dairies have been nothing but health and milk of containers used for transportation and delivery often reused without cleaning. Thus in 1862, when Louis Pasteur developed a process to extend the life of wine and beer, the process was quickly adopted worldwide and is applied to milk. Pasteur, pasteurization process, described below, is to heat the food to such a degree enough to kill all pathogenic bacteria, and has helped reduce the transmission of polio, scarlet fever, typhoid, tuberculosis and dysentery.
Today, sales unpasteurized or "raw" milk is illegal in 18 states and four others that can be sold for animal consumption. However, the popularity of raw milk seems to grow exponentially. The buy-local, the Slow Food movement, which began in Italy and has been developed in the world has inspired hundreds of thousands of people to eat fewer processed foods. Increasingly, people want foods that are not treated with growth hormones or pesticides, and farmers want to buy local trust them. Organic farms that sell unpasteurized milk today are very different from dairy products in 1800 do not use or access to equipment refrigeration, milking machines, rubber tubing, stainless steel, hot water or chlorine. The raw milk customers the confidence that their farming practices environment are sufficient to protect against harmful bacteria, and believes that the benefits of raw milk health benefits outweigh the risks.
Milk is pasteurized by holding at a temperature 150A ° F (66 ° C) for 30 minutes or F ° 161A (72A ° C) for 15 seconds. The Raw milk advocates believe that in the process, destroy the beneficial bacteria with potential pathogens. According to the Foundation Weston A. Price, pasteurized milk is superior to the pasteurized milk with vitamin C, calcium, folate, vitamin B12, vitamin B6, vitamin A, vitamin D, iron, iodine and minerals. Many consumers believe that raw milk is responsible for building your immune system and relieve your allergies.
The number of outbreaks of foodborne illness attributable to raw milk are not as high. From 1998 to May 2005 CDC identified 45 outbreaks of foodborne illness that implicated unpasteurized milk or cheese made from unpasteurized milk. These Outbreaks have occurred about 144 illnesses and 15 hospitalizations per year and a total of two deaths during the period of seven years. In general, however, 76 million cases of foodborne illnesses, 325,000 hospitalizations and 5,000 deaths related to foodborne diseases occur each year in the United States. The CDC is not followed by the number of households connected pasteurized milk, but admits that the outbreaks associated with pasteurized milk continue to occur.
For any interested person drinking raw milk is essential to know where their milk comes from. The safety and health benefits vary greatly based on food the cow, how and where they arose, and how milk is collected. Ideally, cows should be in the grass a whole, organic foods.
To More information about the visit of raw milk: Organic milk raw
Jennifer Read is the owner of http://www.mylifeintheslowlane.com, a social website for people who grow, cook and eat organic food.
Organic Farms and Gardens Destroyed by HR 875: The Food Safety Modernization Act. Glenn Beck