Public health folks in Michigan have a big alert for everyone about avoiding milk that hasn’t been heated up to kill germsᅳalso known as unpasteurized or raw milk. This warning is super important because of a nasty flu bug found in birds and cows, called “Highly Pathogenic Avian Influenza” (HPAI).
So far, this bird flu has been found in eight states, with Michigan included. Not just birds and cows, but even wild animals and chickens have caught this bug. Sadly, it has become a casualty and cost a lot of chickens. A couple of people in the United States have gotten sick from it and it has affected people from other nations, too.
Dr. Natasha Bagdasarian, a doctor based in Michigan, has reminded us that the process of pasteurization – that’s when milk is heated up to kill any bad germs – can omit viruses like this bird flu. But, if milk isn’t pasteurized, the germs can stick around. Anyone could get sick from drinking raw milk but kids under 5, grown-ups over 65, and people who have weak immune systems might have a harder time fighting off this sickness.
When you heat milk during pasteurization, it gets rid of nasty germs like Campylobacter, E. coli, and Salmonella, but if you drink raw milk or even eat cheese or ice cream made from milk that’s not pasteurized, you could get these bacteria and become sick. In Michigan, the only kind of milk you’ll find in stores or school cafeterias is the safe, pasteurized kind.
Even if you consume milk you always got from the same farm, it doesn’t mean it’s always going to be safe. There are a bunch of ways milk can get germs in it. Even the best farmers who try hard to keep their milk clean can’t always keep all the germs out.
The U.S. Food and Drug Administration stands by its rule that pasteurization is a must to get rid of bacteria and viruses in milk. They aren’t worried about the milk running out in stores.
Thus, to keep you and your loved ones safe, the Centers for Disease Control and Prevention (CDC) recommends a few simple but effective steps in keeping your food safe and clean:
- Always go for pasteurized milk and dairy goods.
- Keep your milk and other frozen goods refrigerated at 40 degrees F or below.
- Toss out any food, milk, and dairy products, that go past its eat-by date.
If you want to learn more about how to keep your food safe, especially milk, head over to CDC.gov/foodsafety/rawmilk. Remember, it’s all about keeping milk pasteurized to keep it safe. Stay safe, everyone!
Why Pasteurized Milk Reigns Superior
The buzz around milk safety due to avian influenza hitting Michigan sheds light on the ongoing discussion about the safety of raw milk. Raw or unpasteurized milk can carry dangerous germs that cause illnesses. It’s not just about avian influenza; bacteria like E. coli, Salmonella, and Campylobacter can lurk in milk that isn’t pasteurized. These germs can lead to serious health problems, especially in young children, elderly adults, and those with weakened immune systems.
Keep in mind, that even if it’s from a trusted farm, raw milk still carries risks. Consistently pasteurizing milk ensures each carton in the store or in a school lunch is free from these harmful germs.
From The Club
This Highly Pathogenic Avian Influenza (HPAI) bird flu really concerns me as it’s another variant of a bacteria that lingers in meat and even dairy products. Now, it can be passed to even a staple home beverage – milk. Who wants to get their kids or parents getting sick? I sure am not one of those people so I’d make sure to double-check the supplier of the milk I’m getting and only buy those that guarantee it’s pasteurized. I can’t risk getting my nephew, niece, and parents sick by drinking a beverage that we thought is clean and safe.