Tag: Spoilage bacteria

According to the World Health Organization (WHO), an estimated 600 million people suffer from foodborne illnesses each year, with harmful bacteria often being the culprit. When handling raw meat, understanding how to detect microbial contamination is crucial, and many people ask: "Is there a way to test meat for bacteria?" The answer is yes, though effective methods vary significantly depending on whether you are a food industry professional or a home cook.

According to the Centers for Disease Control and Prevention, consumption of raw milk and cheese products has led to hundreds of foodborne illness outbreaks. This risk is why you sterilize milk, a critical process that uses intense heat to eliminate dangerous pathogens and spoilage microorganisms, ensuring a safe and long-lasting product.

According to the U.S. Dairy industry, most American milk is pasteurized using a method that intentionally leaves some spoilage bacteria intact, unlike the shelf-stable varieties common in other parts of the world. This specific processing technique is the primary reason **why does American milk have to be refrigerated** to stay fresh and safe for consumption.