“…England and Wales have about 100 registered cow operations selling raw milk for human consumption, as well as 27 registered producers of raw milk from goats, and three from sheep.
Not since 2002 have any of those raw milk producers had a product associated with an outbreak of illness. In the 10 years prior to 2002, there were 20 outbreaks — mostly of E. coli O157:H7 and Salmonella Typhimurium DT12 — which sickened 242 people and sent 36 to hospitals. There were no deaths.
Except for Scotland — where all raw milk sales are banned, the UK limits sales to the farm where raw milk is produced.
FSA also requires raw milk products to be labeled that they are “made with unpasteurized milk.” It subjects cheese to production processes, including salting, acidification and maturation, designed to reduce risk from pathogens.
FSA recognizes that Canada, parts of the U.S. and Australia , and some states in the European Union, make it illegal to sell raw milk. “However, prohibiting sales does not prohibit consumption and this is likely to continue, especially within the farming community through private on-farm consumption,” writes Alison Gleadle, FSA’s food safety director.
Gleadle makes a case for continuing to allow sales but with controls to manage the risk.
The FSA Board is being asked to agree that raw milk and cream continue to have inherent food safety risks, but to acknowledge some consumers still prefer those products….”
Thanks to Gordon Watson for bringing this story to our attention. Food Safety News is a publication of the Marler Clark law firm.