Tag: Dairy safety

According to a CDC report, from 1998 through 2018, 202 outbreaks linked to raw milk consumption resulted in 2,645 people becoming ill. This statistic highlights that harmful bacteria, including E. coli, can be present in raw milk, posing serious health risks.

According to the Food and Agriculture Organization (FAO) of the United Nations, hygienic milk quality is crucial for safety and can be assessed at multiple stages. This guide will explain exactly how can you tell good quality milk using simple sensory checks and straightforward home tests to ensure what you consume is pure and fresh.

According to the Pakistan Council of Scientific and Industrial Research, a significant portion of loose milk sold in Pakistan is adulterated. This has led many consumers to question, "Is Olpers milk good for health in Pakistan?" and turn to packaged alternatives. While Olper's offers a microbiologically safe option through its Ultra-High Temperature (UHT) treatment, understanding its complete profile requires a closer look at its processing, nutritional value, and comparative aspects with fresh milk.

According to the Centers for Disease Control and Prevention, leaving perishable foods in the 'Danger Zone' between 40°F and 140°F for more than two hours significantly increases the risk of foodborne illness. Understanding these risks is key to answering the question: is it safe to eat white sauce pasta?

According to Australia's Food Standards Code, commercial milk and dairy products must be pasteurized or equivalently processed, meaning the vast majority of Australian feta is pasteurized. This guide answers the question, 'Is Australian feta pasteurized?', and explores the critical food safety nuances surrounding this popular cheese.

According to research published in July 2024 by Million Marker, many butter wrappers tested positive for organic fluorine, an indicator of PFAS. For health-conscious consumers, this raises the critical question of which butter doesn't have PFAS, guiding them toward safer choices at the grocery store.

Between 1998 and 2018, the CDC documented 202 outbreaks linked to raw milk consumption, resulting in over 2,600 illnesses and 200 hospitalizations. This critical statistic highlights why the question, **can we drink raw milk without boiling daily?**, is a serious public health concern with a clear, authoritative answer.

According to the Centers for Disease Control and Prevention (CDC), unpasteurized or raw milk is one of the riskiest foods you can consume, potentially containing dangerous bacteria like *E. coli*, *Salmonella*, and *Listeria*. This makes its use in banana shakes a significant health concern that warrants a deeper look into the safety implications.

According to the CDC, from 1998 through 2018, there were 202 outbreaks linked to drinking raw milk, which is the base for unpasteurized yogurt, causing thousands of illnesses and hundreds of hospitalizations. This stark statistic highlights the critical question of whether consuming unpasteurized yogurt is truly a safe practice.

According to the U.S. FDA, proper pasteurization is a critical process for public health and is verified through a sensitive enzymatic test known as the Alkaline Phosphatase (ALP) assay. This test detects whether milk has been heated sufficiently to inactive harmful pathogens.