- Hello, Jeff - Regarding the initial story about unpasteurized
milk and campylobacteriosis... When I read the comment sent by Dr. Hyde,
the thought occurred to me that "maybe people should just stop drinking
milk all together."
-
- First of all, the 'milk' sold in supermarkets doesn't
even taste like milk. Those of us who were around before all milk was
homogenized and pasteurized remember how the cream would rise to the top
of the bottle of milk. Unfortunately, at that time, people were contracting
all sorts of diseases from it, especially TB. Pasteurization took care
of most of those issues. Today, there is no more cream on the top
of the bottle. Milk, of course, doesn't even come in bottles now. First
it began to show up in those heavily-waxed paper/cardboard containers.
Now, of course, it is sold in plastic bottles. I hate to say what I really
feel about the plastic bottles and the chemicals they release ... I do
wonder if the milk in plastic is actually carcinogenic.
-
-
- Either way, I find rice milk to be a good alternative
and easy to make by oneself. For those who prefer to buy it ready to drink,
Rice Dream makes a nice product.
-
- Patty
-
-
- CAMPYLOBACTERIOSIS, UNPASTEURIZED MILK - USA
-
-
- A ProMED-mail post
- ProMED-mail is a program of the
- International Society for Infectious Diseases
-
- From John L. Hyde
- jlhdvm@aol.com
-
- 3-22-7
-
-
- In regard to milk pasteurization, Ultra High Temperature
(UHT) processing (heating to 139 degrees C (280 degrees F) for 2 seconds
followed by rapid cooling to 4 degrees C (39 degrees F) results in sterile
milk when properly done. It has a shelf life of 3-4 months without refrigeration
and would be a significant safety improvement for human infections that
can occur from the consumption of raw or even regular pasteurized milk.
This is especially important for those with compromised immune systems,
such as those on cancer chemotherapy, with HIV/AIDS or during pregnancy.
-
- UHT milk is presently available in most supermarkets,
but has not been pushed by milk producers, maybe in part because regular
pasteurized milk is not sterile, must be refrigerated and sours in a few
days. Soured milk means more milk has to be purchased.
-
- --
- John L. Hyde, DVM, MS
- Retired USDA/ARS
- Ithaca NY
-
- ProMED thanks Dr. Hyde for his comments related to the
- underappreciated ultra high temperature method of pasteurization.
- This moderator apologizes for the delay in posting the
comments. - Mod. LL
-
- Patricia A. Doyle DVM, PhD
- Bus Admin, Tropical Agricultural Economics
- Univ of West Indies
-
- Please visit my "Emerging Diseases" message
board at:
- http://www.emergingdisease.org/phpbb/index.php
- Also my new website:
- http://drpdoyle.tripod.com/
- Zhan le Devlesa tai sastimasa
- Go with God and in Good Health
-
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