“Raw milk not worth the risk”, says U.S. Food Safety Lawyer Fred Pritzker

Fred Pritzker, writing on “The Food Safety Lawyer” blog (yes, apparently there’s more than one):

“I don’t get it.

Despite overwhelming evidence to the contrary, some people believe that drinking raw milk or eating cheese made from raw milk is healthful and safe. It isn’t. And anyone who believes it is, ignores an unassailable body of scientific knowledge and common sense.

No one in their right mind eats raw hamburger. That’s because it hasn’t been heated to a sufficient temperature to kill off harmful pathogens. The same is true for raw dairy products. If it isn’t pasteurized, the microscopic pieces of cow shit and other unhealthy things residing on, in or around cows aren’t neutralized and will cause illness. That’s exactly why laws requiring pasteurization of milk were enacted in the first place. Without them, raw milk and raw cheese outbreaks of tuberculosis, E. coli O157:H7 poisoning, salmonellosis, Campylobacteriosis and other nasty, dangerous and fatal diseases would be rampant.

How do I know? Because I represent people   injured or killed by raw milk and cheese made from raw milk, including many folks who are part of the Costco-Bravo Farms E. coli O157:H7 outbreak that occurred within the past few months in various western states. My clients include several children and elderly people including one older woman who remains bedridden in a rehabilitation facility months after she was first sickened. I am also currently representing a Pennsylvania man sickened by raw milk purchased from a high-end natural foods store. He, too, remains incapacitated.

A January 29, 2011 article in the Los Angeles Times,  reports that U.S. marshals and Food and Drug Administration agents seized adulterated cheese produced by Bravo Foods. This cheese was apparently part of the production implicated in the recent outbreak. Federal officials wanted to make sure this cheese was fully and finally removed from the marketplace…..”

Read it all on The Food Safety Lawyer blog.

3 Comments

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3 responses to ““Raw milk not worth the risk”, says U.S. Food Safety Lawyer Fred Pritzker

  1. thebovine

    If you’ve read Aajonus Vonderplanitz book “We Want to Live”, you’ll know that there ARE people who do eat raw hamburger. Of course they’d be careful not to eat raw hamburger blended together from the meat of hundreds of different cows raised in confined animal feeding operations.

    And how many people like their steaks “rare”? Not a small minority, I’d guess.

    Still, it’s good, every once in a while to take a look at how others think about their food. Of course the difficulties arise when they try to impose their particular brand of “food morality” on others through laws and regulations.

  2. how many clients does lawyer Pritzker represent who are suing somebody, after being “incapacitated” – or worse – from eating sushi? Let’s see the actuarial tables on the risk of harm from consuming that stuff, can we?

  3. M

    It would be nice to see how many people are incapacitated from sushi. My guess? Less than raw milk. Sushi-grade seafood undergoes strict regulatory oversight.

    As far as steaks being cooked rare? Steaks are a solid cut of meat. If they were to be contaminated but not penetrated (mechanically tenderized), the bacteria infects the surface. When we cook a steak to rare, the sear destroys bacteria on the surface of the cut. Still, it is a good idea for pregnant women, children, and the elderly or immuno-compromised to cook their steaks beyond rare.

    Ground beef, on the other hand, can blend infected meat into the center of the patty. This is why we see more sicknesses connected to ground beef.

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