Tag: Dairy regulations

While milk in a healthy cow should not contain blood or mucus, dairy cows with a common udder infection called mastitis can produce milk with these contaminants. The good news is that stringent testing and regulatory oversight in the dairy industry prevent contaminated milk from reaching consumers.

Since 1999, Canada has prohibited the use of the artificial growth hormone rBST, while its use is still permitted in the United States, representing the primary distinction in hormone content. This critical policy difference shapes whether US dairy has more hormones than Canadian dairy, impacting animal health and consumer perceptions across the border.

According to USDA regulations, animals used for organic dairy production are strictly prohibited from receiving synthetic growth hormones. This ensures that organic milk is produced without the use of substances designed to artificially increase milk yield or speed up animal growth. Consumers can be confident that organic dairy is free from specific synthetic hormone treatments, promoting animal welfare and meeting strict production standards.

According to the Centers for Disease Control (CDC), between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were linked to raw, or unpasteurized, milk and cheese products. While the vast majority of commercial cottage cheese in the US is pasteurized, it's not a universal guarantee, especially with artisanal or locally sourced products.

According to the Centers for Disease Control and Prevention (CDC), between 1998 and 2018, there were 202 outbreaks linked to raw milk consumption, causing 2,645 illnesses and 228 hospitalizations. These alarming statistics are the primary reason for widespread state-level restrictions on the sale of unpasteurized dairy.

According to the FDA, consuming raw, unpasteurized milk from any animal, including goats, poses serious health risks due to harmful bacteria. This is why the question of whether or not is goat milk FDA approved depends entirely on its processing and intended use. The federal agency’s position is that all milk for direct human consumption in interstate commerce must be pasteurized, although intrastate raw milk laws vary by state.

By law, Canadian milk producers can only add vitamins A and D to fluid milk. The ingredients in milk in Canada are strictly regulated, ensuring a natural product free from other additives or preservatives. This fortification is a mandatory public health measure intended to replenish vitamins lost during processing and combat diseases like rickets.

According to the CDC, from 1998 through 2018, there were 202 outbreaks of illness linked to raw milk, causing over 2,600 illnesses and numerous hospitalizations. This stark reality is the foundation for understanding how raw milk became illegal for sale in many areas and why it remains a contentious public health issue.

By law, the only additives to plain white milk sold in Canada are vitamins A and D, which are added for public health and nutrition reasons. So, does Canadian milk have additives beyond these two fortified nutrients? The answer reveals a highly regulated industry with strict prohibitions on many substances commonly used elsewhere.

In 2016, fewer than 2 out of every 10,000 milk tankers tested positive for antibiotics in the US, according to the National Milk Drug Residue Database. For consumers asking, “Does milk have antibiotics in it?”, the answer for regulated markets is a reassuring no.