“It is impossible to produce sterile milk directly from an animal source. Sources of contamination include commensal or pathogenic flora of the udder or teat canal, the animal’s skin, fecal soiling of the udder, contaminated milking equipment, water used to clean the milking equipment, and milk storage containers. In addition, commensal or pathogenic organisms from milkers, insects, rodents, birds, and other animals may enter milk.
The consumption of unpasteurized or raw milk has always been dangerous and the same holds true today. Pasteurization of milk kills most potential pathogenic organisms but does not sterilize the milk.
i The following pathogens have been cultured in raw milk: Enterotoxigenic Staphylococcus aureus, Campylobacter jejuni, Salmonella species, E.Coli (EHEC) (ETEC), Listeria monocytogenes, Mycobacterium tuberculosis, Mycobacterium bovis, Brucella species (abortuscattle melitensis-goats), Coxiella burnetii, Yersinia enterocolitica, Streptococcal species. The elimination of gross contamination of milk during milking, improved storage and processing times and conditions have been helpful in reducing the bacterial load in milk but pasteurization is the key safety measure….”
This document seems to arise from the same kind of thinking that’s used subterfuge to covertly change the regulations in B.C. to have raw milk declared a hazardous substance.