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It is within the scope of microbiological advances and electronic technology to
develop further the already sophisticated testing systems which operate within
the Milk Marketing Board's central laboratories. Within the immediate future,
there is an urgent need to improve upon the currently available microbiological
tests for Green Top milk, to increase the frequency of testing and to stiffen
the penalties for dirty milk. In the not-too-distant future, we should look to
the possibility that milk samples could be screened before distribution for
total bacterial counts and even for specific pathogens.
CONCLUSION
There is no doubt that heat-treatment is detrimental to milk. Evidence shows
that untreated milk has a higher nutritional value providing more available
vitamins and minerals than pasteurised milk. It contains anti-infective agents
which can both restrict the growth of contaminating bacteria in the milk and
give the consumer protection. Not at least, it has a better flavour, with none
of the deterioration in quality caused by heat treatment.
Whilst it is eminently reasonable to stamp out any significant cause of disease
and to penalise those whose conditions of hygiene are poor, it is unjust to
suggest that all untreated milk should be pasteurised, because of isolated
outbreaks of infection, whether or not they have been conclusively linked to
untreated milk consumption.
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A rational approach to hygiene is obviously necessary but it is nonsensical to
hope for a situation in which our food is sterile. It makes more sense to opt
for the institution of a reasonable degree of hygiene combined with the
promotion of vigorous good health and the associated resistance to disease which
comes from eating natural wholesome foods which have not been unnecessarily
processed.
There is an increasing desire from the consumer for 'natural' untreated
products. Demand for all untreated dairy products is being dramatically revived.
It is possible that the housewife of the future could enjoy the benefits of
untreated milk, whether supplied by the smaller producer or by the larger dairy,
and at the same time she could rest assured that sophisticated modern technology
could guarantee that the product was clean and pathogen-free.
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Incidents of food poisoning reported by laboratories, medical officers of
environmental health and environmental health officers in 1992-4 (from
Communicable Disease Surveillance Centre, December 1997).
CLICK HERE FOR FOOD POISONING GRAPH
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1. Pottenger, M.F. Pottenger's Cats; A study in nutrition. 1983 Price Pottenger
Nutrition Foundation Inc., La Mesa, California.
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