Raw milk

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Raw Milk

Raw milk (pronunciation: /rɔː mɪlk/) is milk from cows, sheep, or goats that has not been pasteurized to kill harmful bacteria. This raw, unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which are responsible for causing numerous foodborne illnesses.

Etymology

The term "raw milk" originates from the Old English word "hreaw," which means "uncooked or unprocessed," and the Middle English word "milc."

Related Terms

  • Pasteurization: The process of heating a liquid to below its boiling point to kill microorganisms.
  • Foodborne illness: Any illness resulting from the spoilage of contaminated food.
  • Salmonella: A genus of bacteria that is a major cause of foodborne illness throughout the world.
  • E. coli: A type of bacteria that lives in your intestines and in the intestines of animals.
  • Listeria: A serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes.

Health Risks

Raw milk can carry harmful bacteria and other germs that can pose serious health risks. It can cause severe and life-threatening diseases, including kidney failure, stroke, and even death. Pregnant women, children, older adults, and people with weakened immune systems are particularly at risk.

Legal Status

The sale of raw milk is regulated or banned in some countries due to the associated health risks. In the United States, the sale of raw milk is prohibited in many states.

Nutritional Value

Raw milk is rich in nutrients including proteins, carbohydrates, vitamins, minerals and beneficial enzymes. Some people believe that raw milk is healthier than pasteurized milk because it is not processed.

See Also

External links

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