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Why is milk a breeding ground for microorganisms? Uncover the dangerous secrets of raw milk!
Milk, widely regarded as an important component of a healthy diet, is also a breeding ground for many microorganisms. Although we know it provides a wealth of nutrients, many people may not realize that if not handled properly, raw milk can be a breeding ground for disease-causing bacteria. According to the Centers for Disease Control and Prevention (CDC), improperly handled raw milk causes three times more hospitalizations than other foodborne illnesses each year, making it one of the most dangerous foods in the world.
On the battlefield of food protection, the role of milk is often overlooked, but it continues to breed various germs.
The connection between microorganisms and milk
Milk has an attractive composition, rich in water, protein and fat, which provides excellent conditions for the reproduction of microorganisms. When stored at room temperature, bacteria multiply rapidly, which may lead to a series of food-borne diseases. Unprocessed raw milk can carry pathogens, including Mycobacterium tuberculosis, Brucella, Streptococcus flavus, etc., posing a serious threat to consumers' health.
If left untreated, pathogenic bacteria in milk are like an invisible bomb that may explode at any time.
The foundation of Pasteur’s disinfection method
In order to solve this problem, French microbiologist Louis Pasteur developed a technique called "Pasteurization" during the 19th century, by heating the liquid to less than 100°C. Destroy pathogens. This method not only extends the shelf life of milk, but also reduces the presence of harmful microorganisms in food, thereby improving food safety. Due to the success of this technique, Pasteur gained widespread international recognition.
The invention of Pasteur's sterilization method not only brought the safety of dairy products to a new height, but also redefined the standards of food preservation.
Modern milk processing processes
Today's milk processing processes generally use the high-temperature short-time (HTST) Pasteur method and the ultra-high temperature (UHT) Pasteur method. In order to improve the safety of the milk and extend the shelf life, the milk is usually heated to 71.5° C for 15 seconds, or process at 135°C for 1-2 seconds. This processing method not only kills most pathogens, but also retains the nutritional content of the milk, allowing consumers to drink it with confidence.
Impact and Challenges
While pasteurization is effective in reducing pathogens in milk, not all microorganisms are destroyed during the process. Some heat-resistant spores may survive treatment and repopulate under the right conditions, so although each batch of milk is sterilized, subsequent refrigeration and storage are still critical. Unrefrigerated milk has a limited life, and if not stored properly, all the hard work of pasteurization may no longer be effective.
The milk war is not just a battle between sterilized and unsterilized, but also a game between science and management.
Consumer Responsibilities
With the advancement of science and technology, the safety of milk has been improved to a certain extent, but the responsibility of consumers cannot be ignored. When choosing milk products, you should pay attention to the consumption period and storage method. Even processed milk can be a potential health threat if not stored properly.
As our understanding of the dangers of raw milk deepens, can we learn to correctly choose and use this important food to ensure the health of ourselves and our families?
