Editing Pasteurization (section)

===Milk===
{{Details|Raw milk}}

[[File:Milk Vat.jpg|thumb|{{convert|180|kg|lb}} of milk in a cheese vat]]
Milk is an excellent [[Growth medium|medium]] for microbial growth,<ref name="indianabiolab2">{{cite web|url=http://www.disknet.com/indiana_biolab/b028.htm|title=Harold Eddleman, ''Making Milk Media'', Indiana Biolab|publisher=Disknet.com|access-date=2014-03-19|archive-date=13 May 2013|archive-url=https://web.archive.org/web/20130513012416/http://www.disknet.com/indiana_biolab/b028.htm|url-status=dead}}</ref> and when it is stored at ambient temperature, bacteria and other pathogens soon proliferate.<ref name="ilca2">{{cite web|url=http://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/Microbiology.htm#P122_10360|title=Frank O'Mahony, ''Rural dairy technology: Experiences in Ethiopia'', International Livestock Centre for Africa|publisher=Ilri.org|archive-url=https://web.archive.org/web/20140220042431/http://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/Microbiology.htm#P122_10360|archive-date=20 February 2014|url-status=dead|access-date=2014-03-19}}</ref> The US [[Centers for Disease Control and Prevention]] (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products.<ref name="foodsmart2">{{cite web|url=http://www.foodsmart.govt.nz/food-safety/high-risk-foods/raw-milk/rawmilk.htm|title=Food safety of raw milk|publisher=Foodsmart.govt.nz|archive-url=https://web.archive.org/web/20140408141723/http://www.foodsmart.govt.nz/food-safety/high-risk-foods/raw-milk/rawmilk.htm|archive-date=8 April 2014|url-status=dead|access-date=2014-03-19}}</ref><ref name="NonpasteurizedDairyProductsCDC2">{{cite journal|url=https://wwwnc.cdc.gov/eid/article/18/3/pdfs/11-1370.pdf|title=Nonpasteurized Dairy Products, Disease Outbreaks, and State Laws – United States, 1993–2006|last1=Langer|first1=Adam J.|last2=Ayers|first2=Tracy|access-date=11 February 2015|last3=Grass|first3=Julian|last4=Lynch|first4=Michael|last5=Angulo|first5=Frederick|last6=Mahon|first6=Barbara|journal=Emerging Infectious Diseases|year=2012|volume=18|issue=3|pages=385–91|doi=10.3201/eid1803.111370|pmid=22377202|pmc=3309640|archive-date=23 August 2015|archive-url=https://web.archive.org/web/20150823063410/http://wwwnc.cdc.gov/eid/article/18/3/pdfs/11-1370.pdf|url-status=dead}}</ref> Diseases prevented by pasteurization include [[tuberculosis]], [[brucellosis]], [[diphtheria]], [[scarlet fever]], and [[Q-fever]]; it also kills the harmful bacteria ''[[Salmonella]]'', ''[[Listeria]]'', ''[[Yersinia]]'', ''[[Campylobacter]]'', ''[[Staphylococcus aureus]]'', and ''[[Escherichia coli O157:H7]]'',<ref>"[https://web.archive.org/web/20100620202412/http://www.fcs.msue.msu.edu//ff/pdffiles/foodsafety2.pdf Milk Pasteurization: Guarding against disease]", Michigan State University Extension</ref><ref>Smith, P.W., (August 1981), "Milk Pasteurization" Fact Sheet Number 57, U.S. Department of Agriculture Research Service, Washington, DC</ref> among others.

Before industrialization, dairy cows were kept in urban areas to limit the time between milk production and consumption, hence the risk of disease transmission via raw milk was reduced.<ref name="hotchkiss2">{{Citation|title=Recording and Control C1900 in Pasteurization processes|url=https://library.e.abb.com/public/81ad901d59844fd3ba52a1ac77bcf3b6/TD_RandC_019-EN_A.pdf|year=2018|access-date=17 May 2018|archive-date=17 May 2018|archive-url=https://web.archive.org/web/20180517153039/https://library.e.abb.com/public/81ad901d59844fd3ba52a1ac77bcf3b6/TD_RandC_019-EN_A.pdf|url-status=live}}</ref> As urban densities increased and supply chains lengthened to the distance from country to city, raw milk (often days old) became recognized as a source of disease. For example, between 1912 and 1937, some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone.<ref name="wilson2">{{Citation|last=Wilson|first=G.S.|title=The Pasteurization of Milk|year=1943|journal=British Medical Journal|volume=1|issue=4286|pages=261–62|doi=10.1136/bmj.1.4286.261|pmc=2282302|pmid=20784713}}</ref> Because tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption with the disease.<ref>{{Cite journal|last=Pearce|first=Lindsay|date=2002|title=Bacterial diseases – The impact of milk processing to reduce risks|url=http://agris.fao.org/agris-search/search.do?recordID=BE2003000067|journal=Bulletin of the International Dairy Federation|language=en|volume=372|pages=20–25|issn=0250-5118|access-date=23 June 2017|archive-date=29 July 2017|archive-url=https://web.archive.org/web/20170729132515/http://agris.fao.org/agris-search/search.do?recordID=BE2003000067|url-status=live}}</ref> In 1892, chemist [[Ernst Lederle]] experimentally inoculated milk from tuberculosis-diseased cows into guinea pigs, which caused them to develop the disease.<ref name="Weinstein-1947">{{Cite journal|last1=Weinstein|first1=I|date=1947|title=Eighty years of public health in New York City|journal=Bulletin of the New York Academy of Medicine|volume=23|issue=4|pages=221–237|pmc=1871552|pmid=19312527}}</ref> In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in [[New York City]].<ref name="Weinstein-1947" />

Developed countries adopted milk pasteurization to prevent such disease and loss of life, and as a result, milk is now considered a safer food.<ref name="hotchkiss22">{{Citation |title=Recording and Control C1900 in Pasteurization processes|url=https://library.e.abb.com/public/81ad901d59844fd3ba52a1ac77bcf3b6/TD_RandC_019-EN_A.pdf|year=2018|access-date=17 May 2018|archive-date=17 May 2018|archive-url=https://web.archive.org/web/20180517153039/https://library.e.abb.com/public/81ad901d59844fd3ba52a1ac77bcf3b6/TD_RandC_019-EN_A.pdf|url-status=live}}</ref> A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of [[butter]] was practiced in Great Britain in the 18th century and was introduced to [[Boston]] in the British Colonies by 1773,<ref>Kaden H. 2017. Food Preservation tools and techniques: In Food Industry process and technologies. Library press. pages 129–178</ref> although it was not widely practiced in the United States for the next 20 years. Pasteurization of milk was suggested by [[Franz von Soxhlet]] in 1886.<ref>Franz Soxhlet (1886) "Über Kindermilch und Säuglings-Ernährung" (On milk for babies and infant nutrition), ''Münchener medizinische Wochenschrift'' (Munich Medical Weekly), vol. 33, pp. 253, 276.</ref> In the early 20th century, [[Milton Joseph Rosenau]] established the standards – i.e. low-temperature, slow heating at {{convert|60|C|F}} for 20 minutes – for the pasteurization of milk<ref>{{cite web|url=http://jewishcurrents.org/january-1-pasteurization-34519|title=January 1: Pasteurization|date=1 January 2015|website=Jewish Currents|access-date=4 January 2015|archive-date=4 January 2015|archive-url=https://web.archive.org/web/20150104161822/http://jewishcurrents.org/january-1-pasteurization-34519|url-status=dead}}</ref><ref>{{cite web|url=https://www.cdc.gov/mmwr/preview/mmwrhtml/mm4840b1.htm|title=Milton J. Rosenau, M.D.|website=cdc.gov|access-date=7 September 2017|archive-date=23 August 2013|archive-url=https://web.archive.org/web/20130823221008/http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4840b1.htm|url-status=live}}</ref> while at the United States Marine Hospital Service, notably in his publication of ''The Milk Question'' (1912).<ref>{{cite book|url=https://www.biodiversitylibrary.org/bibliography/27504#/summary|title=Details – The milk question |via=biodiversitylibrary.org|publisher=Houghton Mifflin company|year=1912|access-date=14 January 2018|archive-date=2 June 2018|archive-url=https://web.archive.org/web/20180602143111/https://www.biodiversitylibrary.org/bibliography/27504#/summary|url-status=live}}</ref> States in the U.S. soon began enacting mandatory dairy pasteurization laws, with the first in 1947, and in 1973 the U.S. federal government required pasteurization of milk used in any interstate commerce.<ref>{{cite web|url=http://www.ncleg.net/DocumentSites/Committees/HSCAR/Meetings/2011-2012/4%20-%20March%207/2012-0307%20B.Riley-%20NCGA%20Research%20-%20Fed%20and%20State%20Regs%20of%20Raw%20Milk%20Presentation.pdf|title=Federal and State Regulation of Raw Milk|access-date=23 July 2016|archive-date=6 February 2017|archive-url=https://web.archive.org/web/20170206020946/http://www.ncleg.net/DocumentSites/Committees/HSCAR/Meetings/2011-2012/4%20-%20March%207/2012-0307%20B.Riley-%20NCGA%20Research%20-%20Fed%20and%20State%20Regs%20of%20Raw%20Milk%20Presentation.pdf|url-status=live}}</ref>

The shelf life of refrigerated pasteurized milk is greater than that of [[raw milk]]. For example, high-temperature, short-time ([[HTST]]) pasteurized milk typically has a [[Refrigeration|refrigerated]] [[shelf life]] of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment ([[Ultra-high-temperature processing|UHT]]) is combined with sterile handling and container technology (such as [[Aseptic processing|aseptic packaging]]), it can even be stored non-refrigerated for up to 9 months.<ref name="hotchkiss23">{{Citation |title=Recording and Control C1900 in Pasteurization processes|url=https://library.e.abb.com/public/81ad901d59844fd3ba52a1ac77bcf3b6/TD_RandC_019-EN_A.pdf|year=2018|access-date=17 May 2018|archive-date=17 May 2018|archive-url=https://web.archive.org/web/20180517153039/https://library.e.abb.com/public/81ad901d59844fd3ba52a1ac77bcf3b6/TD_RandC_019-EN_A.pdf|url-status=live}}</ref>

According to the [[Centers for Disease Control]], between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were due to raw milk or cheese products.<ref name="CDC Raw Milk2">{{cite web|url=https://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html#related-outbreaks|title=Raw Milk Questions and Answers – Food Safety|date=2014-03-07|publisher=[[Centers for Disease Control]]|access-date=2014-03-19|archive-date=30 July 2017|archive-url=https://web.archive.org/web/20170730000530/https://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html#related-outbreaks|url-status=live}}</ref> They report 148 outbreaks and 2,384 illnesses (with 284 requiring hospitalization), as well as two deaths due to raw milk or cheese products during the same period.<ref name="CDC Raw Milk2" />