Raw milk can carry many dangerous germs − now including the H5N1 virus that causes avian flu.
Articles on Raw milk
Displaying all articles
Raw milk has always carried the risk of serious illness, and this risk has only risen with bird flu spreading across dairy farms in the US.
Can the virus transfer from infected farm animals to contaminate milk, meat or eggs? It depends on where you are and how well you cook your food. But for most of us, the chances are low.
Before World War II, pathogens in milk accounted for 1 in 4 cases of foodborne diseases in the US. Pasteurization reduced this figure to less than 1%.
A veterinarian and epidemiologist who studies infectious diseases in dairy cows discusses the outbreak, how cows recover and what the government is doing to keep the milk supply safe.
More people are drinking unpasteurised milk but what does the evidence say?
Top contributors
-
Associate Research Professor of Food Science, Penn State
-
Assistant Clinical Professor in Nutrition and Dietetics, Mississippi State University
-
Assisstant Professor of Food Science, Nutrition and Health Promotion, Mississippi State University
-
Professor of Microbiology, Swinburne University of Technology
-
Professor of Food Science, Nutrition and Health Promotion, Mississippi State University
-
Lecturer in Microbiology, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
-
Senior Lecturer, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Cardiff Metropolitan University
-
Associate Professor and Veterinarian, Colorado State University