“Canadian laws on the safe handling of milk through the heat treatment process known as pasteurization came into effect during the 1930s. In 1938, it became illegal to sell raw (unpasteurized) milk in Canada.
There was a good reason for this: pasteurizing effectively kills pathogens in milk that cause tuberculosis. Refrigeration wasn’t as technologically evolved at that time, so there were serious problems with handling milk safely. Heat treatment was a catch-all solution. Continue reading