Food Protection Trends - March 2012 - (Page 124)

Copyright© 2012, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 32, No. 3, Pages 124–128 Motivation for Unpasteurized Milk Consumption in Michigan, 2011 ANGELA RENEE KATAFIASZ and PAUL BARTLETT* Michigan State University, Dept. of Large Animal Clinical Sciences, 171 Food Safety and Toxicology Bldg., East Lansing, MI 48823, USA INTRODUCTION ABSTRACT It is largely unknown why some consumers prefer raw milk over pasteurized milk. We conducted a survey to determine the demographics of those who consume raw milk in Michigan and to summarize their reasons for preferring raw milk to pasteurized milk. Questionnaires were mailed to raw milk producers, who distributed them to their cowor goat-share members, and 56 (35%) were completed and returned by mail.The typical raw milk consumer in Michigan is a well-educated adult in his/her late 20s. Stated motivations for preferring unpasteurized milk included a desire to support local farms, taste preference, and a belief that raw milk is more healthful and digestible than processed milk. The majority of respondents believed that drinking raw milk is beneficial for relieving allergies, intestinal diseases and digestive problems. Only 4 (7.1%) generally trusted recommendations made by state health officials regarding which foods are safe to eat. Further research is needed regarding the hypothesized health benefits of raw milk and the reasons that some people prefer to drink raw milk when pasteurized milk is more convenient and less expensive. A peer-reviewed article Author for correspondence: Phone: +1 517.884.2016; Fax: +1 517.432.1023 E-mail: bartlett@cvm.msu.edu * Raw milk refers to cow or goat milk that is not pasteurized. It is usually not homogenized, nor has any of its milk fat been removed, thereby giving it a higher fat content than most of the milk sold in retail stores. Also, raw milk frequently is an organic product, as raw milk producers often feed only organic feedstuffs and follow other organic dietary, treatment and management criteria (10). Milkborne pathogens are a major public health concern because they can cause diseases such as brucellosis, Q-fever, bovine tuberculosis, campylobacteriosis, hemolytic-uremic syndrome, salmonellosis, and listeriosis (1, 7). These foodborne illnesses may range in severity from mild diarrhea to severe disease and death (3, 8, 14, 15, 20). Infants, the elderly, and infirm and immunocompromised persons are the most susceptible to illness from milk-borne pathogens (7). A multi-tiered system for preventing milkborne disease is employed in the U.S. and most developed countries. Specific diseases such as brucellosis and bovine tuberculosis are eradicated or maintained at very low levels in cattle herds by vaccination and/or national disease control programs (17). Additionally, sanitation and hygiene inspection programs, as specified in the Food and Drug Admin- 124 FOOD PROTECTION TRENDS | MARCH 2012 http://www.foodprotection.org/files/food-protection-trends/Mar-12-Bartlett.pdf

Table of Contents for the Digital Edition of Food Protection Trends - March 2012

Food Protection Trends - March 2012
Contents
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Teaching Children to Wash Their Hands – Wash Your Paws, Georgia! Handwashing Education Initiative
Motivation for Unpasteurized Milk Consumption in Michigan, 2011
IAFP 2012–2013 Secretary Election
New Members
What’s Happening in Food Safety
Industry Products
General Information
Registration Information
Special Contributors and Sponsors
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application

Food Protection Trends - March 2012