Rachel Bayne interviewed Joyce Snook for the Bellingham Herald about her farm, on which her cows give her raw milk to enjoy. Her farm is one of only six farms in the state of Washington licensed to sell raw milk to the public.
Although raw milk may taste richer and creamier than homogenized, pasteurized milk, it is also a potentially harmful product that could be contaminated with salmonella, campylobacter, listeria, and E. coli – all bacteria that would be killed with pasteurization.
The farms that are licensed to sell raw milk go through an exhaustive licensing process, which includes testing of the facility and the cows. An outbreak of E. coli from an unlicensed dairy reiterates the need for the stringent process.
In much of the United States, raw milk and even raw milk aged cheese remain contraband. Transporting it across state lines is also illegal. Luckily for raw milk lovers, more small dairies are looking to get into the licensing process, which may mean more access in the future.
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What is E. coli and how does it cause food poisoning? Escherichia coli (E. coli) is a highly studied, common species of bacteria that belongs to the family Enterobacteriaceae, so...
E. coli O157:H7 is a foodborne pathogen that causes food poisoning. E. coli O157:H7 is the most commonly identified and the most notorious Shiga toxin-producing E. coli (STEC) serotype in...
Non-O157 Shiga Toxin-Producing E. coli can also cause food poisoning. E. coli O157:H7 may be the most notorious serotype of Shiga toxin-producing E. coli (STEC), but there are at least...
Where do E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC) come from? The primary reservoirs, or ultimate sources, of E. coli O157:H7 and non-O157 STEC in nature are...
While many dairy cattle-associated foodborne disease outbreaks are linked to raw milk and other raw dairy products (e.g., cheeses, butter, ice cream), dairy cattle still represent a source of contamination...
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