History
Humans consumed raw milk before factory farming methods coinciding with the industrial revolution, when large populations congregated into urban areas detached from the agricultural lifestyle to which they were accustomed. Up until that point, individuals and families owned their own goats, cows and other livestock and milked them on a daily basis.
Pasteurization Pasteurization is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1862. The process was originally conceived as a way of preventing wine and beer from souring was first used in the United States in the 1890s after the discovery of germ theory The germ theory of disease, also called the pathogenic theory of medicine, is a theory that proposes that microorganisms are the cause of many diseases. Although highly controversial when first proposed, it is now a cornerstone of modern medicine and clinical microbiology, leading to such important innovations as antibiotics and hygienic practices to control the hazards of highly contagious bacterial diseases including bovine tuberculosis Mycobacterium bovis is a slow-growing , aerobic bacterium and the causative agent of tuberculosis in cattle (known as bovine TB). Related to M. tuberculosis—the bacteria which causes tuberculosis in humans—M. bovis can also jump the species barrier and cause tuberculosis in humans and brucellosis Brucellosis, also called Bang's disease, Gibraltar fever, Malta fever, Maltese fever, Mediterranean fever, rock fever, or undulant fever, is a highly contagious zoonosis caused by ingestion of unsterilized milk or meat from infected animals, or close contact with their secretions. Brucella spp. are small, Gram-negative, non-motile, non-spore- that was thought to be easily transmitted to humans through the drinking of raw milk.[1] Initially after the scientific discovery of bacteria, no product testing was available to determine if a farmer's milk was safe or infected, so all milk was treated as potentially contagious. After the first test was developed, some farmers actively worked to prevent their infected animals from being killed and removed from food production, or would falsify the test results so that their animals would appear to be free of infection.[2]
When it was first used, pasteurization was thought to make raw milk from any source safer to consume. Although farm sanitation has greatly improved and effective testing has been developed for bovine tuberculosis and other diseases, pasteurization continues to be used as a stopgap measure in case infectious milk from a mismanaged farm should enter the food supply.
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