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

My nine-year old Boston Terrier sits like a human, behaves like a human, and even has his own dedicated place on the living room couch. He’s basically my mute, furry little brother. I know that many people have similar relations with their pets, and while we say Fido is an important member of the family, do we treat him like family when it comes to his food and food safety issues? Veterinarians say that we should pay closer attention to what and how we feed our pets because our own health is also on the line.

What if somebody forced you to eat off the same dirty dish every day? Most people wouldn’t stand for this type of treatment, and your pet shouldn’t either. The bacterial microbes found in our pets’ mouths are often transferred to their food and water bowls, creating a breeding ground for bacteria to grow. This bacteria can potentially make your pet ill, and it could also harm you. It is wise to wash your pet’s food dish between every meal and clean their water bowl every few days.

When handling pet food, we should also remember to wash our hands before and after just like we do when preparing and eating our own meals. Why? Pet food is not immune from possible contamination caused by bacteria and other harmful microorganisms, such as Salmonella. We wouldn’t want to make our pets sick by feeding them contaminated Milk Bones. In addition, if the food is somehow already contaminated, washing hands prevents us from falling ill.

However, even if we take great care in how we feed our furry friends, we should also take note of what we feed them. Arguments for and against sharing table scraps are both compelling; however, if we do choose to stick to canned or bagged pet food, we should follow veterinary recommendations, make sure that the products contain needed nutrients, and take note of recalled pet products. The Humane Society keeps a regularly updated list of recalled pet food products found here.

In addition, we should be mindful of how we store pet food. Leftovers from moist foods, like canned kitty or dog chow, should be refrigerated promptly or discarded. Dry pet food and treats should be stored in a cool, dry place (under 80 degrees F). It’s best if the food is kept in the original bag but placed inside of a clean plastic container with a lid. Remember to wash this container regularly as well.

In sum, food borne illnesses can affect all living things, and your pets rely on you to keep them protected from harmful bacteria.

–Madelyn Tucker

Sources: foodsafety.gov, humanesociety.org

My two youngest children woke me up this morning. It was, of course, way too early. I helped them down stairs and turned on Sesame Street. I had a few minutes before I needed to start my daily routine, so I hunkered down to watch a little bit of Super Grover.

In this installment, Super Grover helps a server in a restaurant keep a swinging door open so the server can bring the customer a wedge of cheese. Using a marshmallow failed. Using a piano failed. Each time Super Grover would crash into the door and the cheese wedge would fly into the air and onto the kitchen floor. Then, the door got stuck on Super Grover’s foot. They discovered that something wedged under the door would hold it open. Here’s where my stomach churned. Where could they find something wedge-shaped? Finally the recognized that the cheese was wedged shaped! They heroically stuff the cheese under the door, and the door stays open. They walk through and the customer then asks where his cheese wedge is. Super Grover returns to the door, picks up the cheese that has been wedged under the door and hands it to the customer. Super Grover falls over again. End scene.

While I’m all for kids understanding the magic that is the inclined plane, this Super Grover episode is far from over. The next scene is in a court room where Super Grover and the restaurant are being sued by the customer for putting him in the hospital with that tainted cheese.

A funnier ending that could remain in synch with Super Grover’s Character would be that when Super Grover hands the customer the cheese, the customer says, “Um…that cheese has been on the floor. Could I get a clean cheese wedge, please?” And then, Super Grover makes his little sighing grunt. We learn a little about the inclined plane. We learn a little about safe food practices. Super Grover proves he’s one of the best super heroes the world has ever had. Everybody wins. How about a little rewrite there, Sesame Street? Teach our kids not to eat off the floor.

“Super Grover 2.0 Rodent Restaurant” can be seen in Sesame Street episode #4260

–Tim Snarr

We recently watched this impressive video, produced by our friends at the Jefferson County, CO Public Health Department. Titled “Inspection,” this video briefly illustrates the purpose behind a health inspector’s visit as well as how the inspections are carried out.

Here are some things you might not know about health inspections:

• Most inspections are surprise visits. This ensures that the establishment doesn’t behave differently, such as doing extra cleaning or scheduling the best-trained staff.
• Inspections can take more than an hour to complete. The inspector will do a thorough sweep of the establishment; taking temperatures, checking sanitizer levels, asking questions, and evaluating sanitary work flow.
• The most important part of the inspection occurs last, when the inspector and the food operator, or manager, sit together to discuss the inspection findings. If there were violations, the inspector will work with the operator to establish an action plan to correct the error.
• Inspectors often see themselves as partners of both the public and the food operator. Their job is to keep the public safe while maintaining a healthy, thriving food service community for their local economies.
• All inspection findings are public record, meaning they are available to to the public. Go to your local health department’s website for the latest sanitation reports. FYI, inspection findings are often organized by month or quarter, as many facilities are inspected multiple times a year.

–Emilee Follett

Source: Jefferson County Public Health Department

Valentine’s Day is coming up which means that many couples are making reservations for their favorite restaurant. Although the crumbs on the floor and the occasional sticky table might add to the “homey” atmosphere of your preferred mom and pop diner, you should think twice about what the kitchen might look like if the dining area is so filthy. You like the relaxed nature of the employees that shows when they prefer to handle your food without gloves; however, you should also consider how many “relaxed” food handlers tend to disregard those “Employees Must Wash Hands” signs hanging in the restrooms. Hopefully, you are trying to help your significant other remember this special night for how much you love them, not for how upset their digestive system feels. Here are some suggestions to help make your dining experience safer and more enjoyable:

• Take note of the dining area and restrooms. If they do not meet cleanliness standards, it’s probably a good sign that the kitchen is also in need of more than just a light dusting. You might consider eating elsewhere for your own safety.
• Only eat foods that are served to you hot. If the food is served to you at a lukewarm temperature, chances are that it was left sitting for too long and has allowed harmful bacteria to multiply.
• Make sure the staff does not touch your food or the tips of your silverware with their bare hands. It’s probably not a good idea to let them sample your drink either.
• Be wary of meat, eggs, oysters, or other raw foods that are undercooked.
• Wash your hands properly before and after eating.

And what about the doggie bag? If you and your loved one know that you will not be back home to refrigerate your leftovers within the next two hours, leave your food remains behind (even if it makes starving children in other countries cry.) If your leftovers do make it home, make sure that you reheat the goods to at least 165 degrees F. With leftovers, always keep the “Temperature Danger Zone” in mind–the range of temperature that bacteria thrives in, usually falling between 40 and 140 degrees F. Make sure to keep your food above or below this range.

Have a wonderful Valentine’s Day!

–Madelyn Tucker

Sources: NSF.org, FDA.gov