Food Protection Trends - April 2009 - 213
FIGURE 2. Average milk composition as percent of total volume FIGURE 3. Composition of non-fat solids in milk adopting these regulations. Raw milk and raw milk cheeses are not labeled “Grade A” because they are not pasteurized and do not meet the requirements specified in the PMO. OppOSING VIEWS According to the Centers for Disease Control and Prevention, since 1998, more than 800 people in the United States have become ill from consuming raw milk or cheese products made from unpasteurized milk (10). Raw milk proponents believe that pasteurization of milk diminishes the nutritive value of milk, causes pathogens to multiply, destroys immunoglobulin G antibodies, and causes lactose intolerance (85). They also maintain that pasteurization destroys proteins and polypeptides, including enzymes, such as lactoferrin, xanthine oxidase, lactoperoxidase, and lysozyme, as well as nisin; some of these are claimed to be necessary for calcium absorption (15, 44). It is also claimed that the pasteurization process causes allergic reactions, kills beneficial bacteria, and is associated with the development of arthritis (15, 44). Moreover, they praise unpasteurized milk’s richer flavor and claim that it is more nutritious and leads to stronger immune and digestive systems than pasteurized milk (15, 44). Review of the scientific literature has shown that there are no significant nutritional differences between pasteurized and raw milk (59). Milk is a nutritive source of lactose, proteins (casein and whey), vitamins (thiamin, folate, vitamin B12, riboflavin), minerals (especially calcium) and enzymes (Figures 2 and 3) (99, 101). The bovine enzymes naturally present in milk are reduced by pasteurization, but these enzymes are not used by humans to aid metabolism of calcium and other nutrients; enzymes naturally present in humans are used to digest and metabolize the components of milk. At present, there is no scientific evidence to substantiate the claim that there is an anti-arthritis factor present in raw milk or that any factor in raw milk enhances resistance against diseases. Vitamin D, which aids in the body’s absorption of calcium, is added to pasteurized milk, but is found in only minute amounts in raw milk (85). The creamier flavor of raw milk can be attributed to a perception of a higher butterfat content, as the fat particles have not been homogenized (treated so that the fat droplets are dispersed). Raw milk advocates have also claimed that two types of spore-forming bacteria (termed “heat-resistant pathogens” by raw milk advocates), Bacillus cereus and Clostridium botulinum, survive the pasteurization process. B. cereus can be eliminated through pasteurization at temperatures above 100°C, and the growth of C. botulinum in milk, though possible, is rare because milk is too aerobic to allow this organism to grow (100). Lactoperoxidase and bovine milk lysozyme, enzymes key to limiting microbial growth and spoilage, are described as being inactivated by pasteurization. Lactoperoxidase is not destroyed by minimum pasteurization standards (85) and Griffiths has reported that bovine milk lysozyme also survives pasteurization (50). Some raw milk advocates have stated that drinking unpasteurized milk on the farm during childhood can help abate allergic symptoms, such as allergic rhinitis and asthma. In a study by Perkin, farmers’ children who drank unpasteurized milk showed decreased asthma symptoms (OR = 0.67, 95% CI 0.49 – 0.91), seasonal allergic rhinitis (OR = 0.50, 95% CI 0.33 – 0.77), eczema (OR = 0.59, 95% CI 0.40 – 0.87), and atopic APRIL 2009 | FOOD PROTECTION TRENDS 213
Food Protection Trends - April 2009
Table of Contents for the Digital Edition of Food Protection Trends - April 2009
Food Protection Trends - April 2009
Contents
Sustaining Members
Perspectives from Your President
Commentary from the Executive Director
Mexican Food Safety Trends: Examining the CDC Data in the United States from 1990 to 2006
Outbreaks Associated with Unpasteurized Milk and Soft Cheese: An Overview of Consumer Safety
Highlights from the Executive Board Meeting
New Members
What’s Happening in Food Safety
Industry Products
Ivan Parkin Lecture
John H. Silliker Lecture
Special Contributors and Sponsors
Preliminary Program
Event Information
Networking Opportunities
General Information
Registration Form
Exhibitors
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Food Protection Trends - April 2009 - Food Protection Trends - April 2009
Food Protection Trends - April 2009 - Cover2
Food Protection Trends - April 2009 - 189
Food Protection Trends - April 2009 - Contents
Food Protection Trends - April 2009 - 191
Food Protection Trends - April 2009 - 192
Food Protection Trends - April 2009 - 193
Food Protection Trends - April 2009 - 194
Food Protection Trends - April 2009 - 195
Food Protection Trends - April 2009 - 196
Food Protection Trends - April 2009 - Sustaining Members
Food Protection Trends - April 2009 - 198
Food Protection Trends - April 2009 - 199
Food Protection Trends - April 2009 - Perspectives from Your President
Food Protection Trends - April 2009 - 201
Food Protection Trends - April 2009 - Commentary from the Executive Director
Food Protection Trends - April 2009 - 203
Food Protection Trends - April 2009 - Mexican Food Safety Trends: Examining the CDC Data in the United States from 1990 to 2006
Food Protection Trends - April 2009 - 205
Food Protection Trends - April 2009 - 206
Food Protection Trends - April 2009 - 207
Food Protection Trends - April 2009 - 208
Food Protection Trends - April 2009 - 209
Food Protection Trends - April 2009 - 210
Food Protection Trends - April 2009 - Outbreaks Associated with Unpasteurized Milk and Soft Cheese: An Overview of Consumer Safety
Food Protection Trends - April 2009 - 212
Food Protection Trends - April 2009 - 213
Food Protection Trends - April 2009 - 214
Food Protection Trends - April 2009 - 215
Food Protection Trends - April 2009 - 216
Food Protection Trends - April 2009 - 217
Food Protection Trends - April 2009 - 218
Food Protection Trends - April 2009 - 219
Food Protection Trends - April 2009 - 220
Food Protection Trends - April 2009 - 221
Food Protection Trends - April 2009 - 222
Food Protection Trends - April 2009 - 223
Food Protection Trends - April 2009 - Highlights from the Executive Board Meeting
Food Protection Trends - April 2009 - 225
Food Protection Trends - April 2009 - New Members
Food Protection Trends - April 2009 - 227
Food Protection Trends - April 2009 - What’s Happening in Food Safety
Food Protection Trends - April 2009 - 229
Food Protection Trends - April 2009 - 230
Food Protection Trends - April 2009 - Industry Products
Food Protection Trends - April 2009 - 232
Food Protection Trends - April 2009 - 233
Food Protection Trends - April 2009 - 234
Food Protection Trends - April 2009 - 235
Food Protection Trends - April 2009 - Ivan Parkin Lecture
Food Protection Trends - April 2009 - John H. Silliker Lecture
Food Protection Trends - April 2009 - Special Contributors and Sponsors
Food Protection Trends - April 2009 - Preliminary Program
Food Protection Trends - April 2009 - Event Information
Food Protection Trends - April 2009 - 241
Food Protection Trends - April 2009 - Networking Opportunities
Food Protection Trends - April 2009 - General Information
Food Protection Trends - April 2009 - Registration Form
Food Protection Trends - April 2009 - Exhibitors
Food Protection Trends - April 2009 - Coming Events
Food Protection Trends - April 2009 - 247
Food Protection Trends - April 2009 - Advertising Index
Food Protection Trends - April 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - April 2009 - Audiovisual Library Order Form
Food Protection Trends - April 2009 - Booklet Order Form
Food Protection Trends - April 2009 - Membership Application
Food Protection Trends - April 2009 - Cover3
Food Protection Trends - April 2009 - Cover4
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