Re: Two in Western MA. dead from listeria in milk

[Guest guest]

But not raw milk.

http://www.wwlp.com/Global/story.asp?S=7553071

>

> http://www.wwlp.com/Global/story.asp?S=7551259

>

> Wanita

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>

>

>

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[Guest guest]

On 12/28/07, labelleacres <bilherbs@...> wrote:

> But not raw milk.

>

> http://www.wwlp.com/Global/story.asp?S=7553071

=========

BOSTON (AP) -- State health officials say the pasteurization process

at a dairy connected to a deadly outbreak of a bacterial illness

appeared to have been working properly.

That means the listeria bacteria that killed two elderly men and

sickened two others in Massachusetts entered Whittier Farms' milk

supply after it was pasteurized.

=========

Oh yes, it MUST have entered AFTER it was pasteurized.

============

http://www.fao.org/agris/search/display.do;jsessionid=E895C2D7F8C8159AF3B72168AF\

5A81C7?f=./2000/v2606/CZ2000000048.xml;CZ2000000048

The aim of the study was to determine whether the high temperature,

short-time (HTST) pasteurization method can be applied in the

production of market milk and to assess the effects of this method on

milk quality. The examinations included the determination of total

count, psychrophilic and coliform bacteria, mould, yeast, Bacillus

cereus and Staphylococcus aureus counts and the detection of

Salmonella sp., Listeria monocytogenes, Escherichia coli, and

Escherichia coli serotype O157 : H7. Standard (ISO) methods were used.

The increased counts of mesophilic aerobic, facultatively anaerobic

and psychrophilic bacteria in raw milk tested immediately after

withdrawal indicate an unsatisfactory sanitation regime and varying

hygienic conditions upon milk collection, transport and storage in

dairies. Owing to the bacterial contamination, the HTST pasteurization

is not suitable for the production of market milk.

===========

In other words, if the contamination with listeria is high to begin

with, enough survives pasteurization to make the milk unsafe. So

correct pasteurization procedures don't completely eliminate listeria.

Chris

[Guest guest]

--- Masterjohn <chrismasterjohn@...> wrote:

> Oh yes, it MUST have entered AFTER it was pasteurized.

>http://www.fao.org/agris/search/display.do;jsessionid=E895C2D7F8C8159AF3B72168A\

F5A81C7?f=./2000/v2606/CZ2000000048.xml;CZ2000000048

>

> In other words, if the contamination with listeria is high to begin

> with, enough survives pasteurization to make the milk unsafe. So

> correct pasteurization procedures don't completely eliminate

> listeria.

too bad it wasn't raw milk - the listeria probably wouldn't

have thrived enough in raw milk to be a problem

Have you read about mycobacterium paratuberculosis in milk? It's

another one that may survive standard pasteurization.

Science News article:

http://www.sciencedaily.com/releases/2007/12/071210104002.htm

Here's a letter from WAPF and signed by Sally Fallon that briefly

mentions the subject and refers to the AEM Journal article that I

listed below:

http://realmilk.com/documents/ResponseToMDHMH.doc

I googled - mycobacterium paratuberculosis milk - and found lots of

links. Below are just a few.

This one was published in1997:

http://www.wisc.edu/fri/briefs/paratb.htm

Here's one by the Food Safety Board in Ireland:

http://www.fsai.ie/publications/other/myco.pdf

AEM Journal:

http://aem.asm.org/cgi/content/abstract/68/5/2428

I suspect this problem may be used as an excuse to justify

ultra-pasteurization of milk to the public.

[Guest guest]

" " oz4caster@... wrote:

>I suspect this problem may be used as an excuse to justify

>ultra-pasteurization of milk to the public.

Unfortunately its highly likely you're right. For those who can tolerate and/or

thrive with milk, another bastardization of nature.

Wanita

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