At StateFoodSafety.com we invite all our staff to contribute to this blog and respond to the food safety discussions that are most prevalent in the media. One of our team members has written a response to a few of our earlier posts on raw milk. Read, think, and share your opinion in the comments.

Is drinking raw milk something that we really need to be worried about? The CDC estimates that 48 million, or one in six, people get sick from foodborne illnesses each year. Recent news stories might have you believe that raw milk is one of the biggest culprits. Let’s look at some of the numbers and see if it is.

The FDA compiled a list of people who got sick from raw milk consumption between 1987 and 2010. In this period of time, 2,659 individuals or about 111 people a year fell ill from consuming raw milk. This means that 0.000231% of reported food poisoning cases are caused by raw milk. According to the CDC’s FoodNet population survey from 2006-2007, 3% of the people interviewed drank raw milk and 78.5% drank pasteurized milk. If everyone in the U.S drank only raw milk, we would find that 0.00604% of reported food poisoning cases would be caused by raw milk. So is raw milk causing a huge problem like the news would have you believe? I think not. Unfortunately, any time we stick something in our mouths there is no guarantee of avoiding a foodborne illness. Seems to me that there are far greater risks posed by other foods we consume than raw milk.

So why exactly might an individual choose raw over pasteurized milk? In a Harvard study, Dr. Ganmaa Davaasambuu, who has a Ph.D. in environmental health, found that modern pasteurized milk contains much higher rates of estrogen and progesterone than raw milk from Mongolia. She also found links between dairy consumption and prostate, testicular, and breast cancers. She suggests more research be done in order to determine the damage that pasteurized milk might be causing our bodies. Raw milk supporters also say that  the benefits of raw milk include amino acids, omega 6 fatty acids, lactose digesting bacteria, probiotics, vitamins, minerals, enzymes, and a better taste. Some of these benefits may not be found in pasteurized milk products. In addition, The CDC reports that between 1980 and 2005, 19,531 illnesses were caused by the consumption of pasteurized milk, meaning that an average of 751 people each year contracted an illness from supposedly “safe” milk. In other words, pasteurization does not guarantee that a consumer will not get sick.

To supplement the information I found on the FDA and CDC’s websites, I emailed Dr. Tom Anderson, an NAET doctor in Salt Lake City, Utah, and asked for his opinion on raw vs. pasteurized milk. Dr. Anderson replied, “I believe raw (organic) milk to be the only safe milk to drink.” Prior to researching this topic, I was fine with other people drinking raw milk, but I wouldn’t have considered it in my own diet. Having looked through both sides of the issue, including data from the CDC and FDA, I am thoroughly convinced, like Dr. Anderson, that raw milk is the only way to go. I would encourage everyone to do their own research and find out for themselves. As for me though, I switched from pasteurized to raw milk, and I’m telling everyone I know to do the same. The flavor was fantastic.

–Jed Nieveen

Sources: FDA.gov, realmilk.com, CDC.gov, CDC.gov/foodnet, westonaprice.org, foodsafety.gov, naturalnews.com, news.harvard.edu, rawmilktruth.com

Madelyn Tucker also contributed to this post.

Since January 26th of this year, 34 states have been affected by a Minnesota company’s recall of more than a million hard-boiled eggs. After lab tests revealed that the eggs might be contaminated with listeria monocytogenes, the bacteria that cause Listeriosis, Michael Foods announced a recall of lot codes immediately preceded by a “1” and ending in “W” with expiration dates ranging from 1/30/2012 to 3/10/2012. Although none of the eggs were sold directly to consumers, the eggs may have been distributed to retail outlets or used in foodservice settings. Thus, many affected retailers also announced their own related recalls.

Reports have traced the possible source of contamination to a repair project that took place in the packaging room of the company’s facility located in Wakefield, NE.

While there are no confirmed reports of illness yet in connection to the recalled hard-boiled eggs, precautionary measures were taken due to the seriousness of Listeriosis, an infection that mainly affects children, the elderly, pregnant women, and those with weakened immune systems. Although many infected individuals may only experience mild, flu-like symptoms, infections during pregnancy may lead to miscarriage, stillbirth, or premature delivery.

The recalled eggs were being sold under Columbia Valley Farms, GFS, Glenview Farms, Papetti’s, Silverbrook, and Wholesome Farms. For a complete list of states affected by the recall visit http://www.michaelfoods.com/news/newsview.cfm?PRKey=282. Michael Foods encourages consumers who believe they may have been affected by the hard-boiled eggs to “contact the original place of purchase.” Further inquiries may also be directed to Michael Foods at 877-367-3447.

–Madelyn Tucker

Sources: www.michaelfoods.com, www.huffingtonpost.com

It’s been five months since cantaloupes from Jensen Farms, CO were discovered to be tainted with Listeria monocytogenes in what has become one of the USA’s most deadly Listeria outbreaks. Last February, 68 year-old Mike Hauser died of Listeriosis after falling ill in September 2011. His passing brings the estimate of adult deaths associated with the outbreak to 34. However, experts agree that nailing down an exact number of deaths continues to be a challenge, especially when the victims do not show symptoms for weeks or even months after having consumed Listeria-tainted food.

Listeria monocytogenes is a bacterium that is frequently foodborne because of its association with animal feces. In fact, it is estimated that around 10% of human gastrointestinal tracts are colonized by Listeria. Among persons with normal, healthy immune systems, Listeriosis is relatively rare. But for high-risk populations, especially newborns, pregnant women, and the elderly, Listeriosis can be extremely dangerous; causing fever, aches, vomiting, septicemia, early delivery, miscarriage, meningitis, and death.

The number one question our staffers have received in association with this outbreak is “How could cantaloupe become contaminated with Listeria?” It’s a good question, especially considering all the regulations we have domestically regarding food manufacturing and farming. So how did these cantaloupes pass under the radar to affect so many people? The FDA and local health inspectors think they may have found the answer.

In a report issued last fall, investigators stated that waste cantaloupes were taken by truck from a packing facility to a nearby cattle farm. Cows and other livestock are common carriers of Listeria and the truck’s wheels likely became contaminated with cattle feces. The feces (and its associated pathogens) were then transported back to the cantaloupe packing facility where standing water, building materials and equipment that were difficult to clean, and second-hand washing machines created a breeding ground for Listeria. This bacterial perfect storm resulted in countless melons becoming contaminated and ending up in grocery stores nationwide. Ironically, Jensen Farms had used a third-party auditor to review and approve their safe farming and growing practices. The farm was given a seal of approval just days before the contaminated fruit was shipped.

Last month, Larry Goodridge, associate professor at the Center for Meat Safety and Quality at Colorado State University, urged Colorado farmers to no longer rely on third-party inspectors to ensure their products and processes are safe. The proverbial “buck” will always stop with the farmer. “Each farm or processing facility has to be able to assess their own risks,” he stated at the governor’s annual forum on Colorado agriculture, “Everybody who produces food has to be responsible for the safety of the food they produce. You cannot rely on third parties. You just can’t.” He also urged manufacturers and farmers to focus on cleanliness and sanitation, which practices could have prevented last year’s deadly outbreak.

So as a consumer, what can you do? Before preparing whole, unpeeled fruits or vegetables, like melons, StateFoodSafety.com recommends thoroughly scrubbing the rind with a drop of mild detergent or an equal-parts mixture of water and vinegar, and then rinsing the item in clean, potable water. Contamination on fruit and vegetable rinds will not often enter the edible portion of the food until a knife or other kitchen implement is introduced as a vector, pulling pathogens down into and through the food. We do not recommend washing fruits, vegetables, or bagged greens that have already been cut or prepared. If there is contamination present in the items, “washing” will merely spread pathogens around the food and your kitchen, increasing your likelihood of becoming sick.

For more information on this outbreak, hit up the source links below.

–Emilee Follett

Sources: usatoday.com, msnbc.msn.com, denverpost.com, dailycamera.com, Wikipedia, nutrition.about.com

There’s nothing quite like gulping down that first spray of milk at 5 o’clock in the morning—straight from the cow. While some associate drinking unpasteurized, or “fresh” milk, with fond memories growing up on the farm, others gag at the thought. But whether or not you have experienced the sensations of unpasteurized milk, the debates on its safety have some in an uproar.

Many people argue that unpasteurized milk is healthier than pasteurized milk because pasteurizing kills the “good” bacteria present in milk. But others, like the Centers for Disease Control and Prevention (CDC), refute this argument, explaining that pasteurization does not kill all forms of bacteria, only the disease-causing ones.

In fact, in today’s Washington Times, Stephen Dinan reports, “Fresh milk is 150 times more dangerous than pasteurized milk.” And there’s decent evidence to back it up. A 13-year review shows that in states where raw milk is available to consumers, dairy-related disease outbreaks happen at twice the rate. Not only that, but these types of diseases are more dangerous and, according to the study, caused 200 out of 239 hospitalizations.

So next time you think about enjoying another spray of milk, think twice.

–Aubrey Pontious

Sources: Washington Times, CDC.gov

It’s officially on. The Faberge Big Egg Hunt, which concludes Easter Sunday, has begun in London. Event organizers hope this holiday hunt will raise more than £2 million for the charities Action for Children and Elephant Family. What makes this hunt special is that the UK’s biggest and best artists have each designed one of the 200 giant eggs, which are scattered throughout the city. Each egg is equipped with a special numeric code which will be texted to the fundraisers’ egg hunt text line. First texts will cost the egg-hunter £3; all texts after that will cost 25 pence, with part of the proceeds going to support the two charities. In addition, once the hunt has concluded, the haute-couture eggs will go up for auction.

The real kicker is the grand prize. One lucky winner will be awarded the jewel-encrusted, golden Diamond Jubilee Egg, valued at more than £100K (FYI, each year of the Queen’s reign is represented with a gem on the egg). As for us here in the States, we’re just glad none of these eggs are subject to time/temperature control.

Click here to visit the Big Egg Hunt’s website. Click here to print off our Easter Egg food safety cartoon.

–Emilee Follett

Sources: thebigegghunt.co.uk, Action for Children, Elephant Family, thisislondon.co.uk, londonlovesbusiness.com, uk.news.yahoo.com