How can I avoid food poisoning from milk?

Milk is an animal product and contains bacteria from both cow and environment. Microbes, such as bacteria, may cause food poisoning depending on the species. Raw milk may therefore be risky, so farmers generally paste the product before selling to prevent possible food poisoning from milk. When milk passes through its date, it can hide severe bacterial growth, which can also cause food disease.

cows produce milk from their vemers and dairy farmers usually use milking machines placed on udder, milk collection. Although a perfectly healthy cow produces almost sterile milk, a cow that even has a minor infection of the udder called mastitis, it can plunge bacteria into the milk. Moreover, the milking machines and the cow itself do not have surfaces that are completely free of bacteria. Not all bacteria that can get into milk can cause milk poisoning in humans, but some such as E. coli and salmonella. It is also virtually impossible to know whatOn -specific types of bacteria are present at each particular dose of milk.

Pasteurization is a process that kills most of the bacteria present, and all dangerous bacteria that can cause food poisoning from milk. This includes heating of milk either at low temperature, such as 145 degrees Fahrenheit (about 63 degrees Celsius) for 30 minutes, or at a high temperature as 162 degrees of Fahrenheite (about 72 degrees Celsius) for 15 seconds. After the pasteurization is complete, the milk drinker can be sure that there are no dangerous pathogens in the finished product that could cause food poisoning from milk.

This is not the case of raw milk that is not subject to any heat treatment. This type of milk still contains all contaminants from the cow, from the cake machines and from the environment, such as spraying on the skin of the cow from the feces of other cows. Raw milk can be considered a high -risk food productthat can be a source of food poisoning when it contains bacteria like Campylobacter , Salmonella and stafylococcus aureus .

Listeria Monocytogenes is other bacterial species that may be present in raw milk and also as food disease can cause abortion in pregnant women. mycobacterium tuberculosis , the cause of potentially fatal tuberculosis of the disease, may also be present in unpasteurized milk. Therefore, avoiding raw milk can protect you from getting milk disease from these specific species. You can also check that the milk you buy states that it is pasteurized on the label, and if the label does not set, you can ask the seller to confirm it, as meals as the laws differ from country to country or even the state.

Pasteurized milk can be contaminated after processing, but it is unlikely. Do not drink milk with a cap that the bird has, for exampleor milk that is not properly sealed. Like contamination, you should only drink milk on its date.

This is an important consideration, because all bacteria that do not kill pasteurization grow over time, even in the refrigerator, and sour milk around this date. Milk should always be maintained at the temperatures of the refrigerator because it helps to slow down the decomposition of milk. Pasteurized milk is a low -aid food product as soon as you progress these instructions.