Raw Milk May Harbor Antibiotic-Resistant Germs: Research

ISLAMABAD, July 12 (online): Analysis of raw milk samples bought in the United States found small numbers of beneficial bacteria alongside potentially dangerous antibiotic-resistant bacteria, which increased in number when left at room temperature.

Typically, manufacturers pasteurize, or heat, milk to kill any bacteria before people consume it. The French microbiologist Louis Pasteur developed pasteurization in the 1800s.

However, in recent years, many people have begun to favor raw, or unpasteurized, milk. Proponents believe that raw milk has enhanced nutritional value, benefits digestion, and strengthens the immune system.

However, scientists and doctors have questioned the credibility of these claims and warned about the potential risk of infection from drinking raw milk.

The U.S. Food and Drug Administration (FDA) also dispels the false health benefits of raw milk consumption. According to the Centers for Disease Control and Prevention (CDC), non-pasteurized milk caused 979 cases of illness between 2007 and 2012.

Despite this, raw milk is available to buy in 30 U.S. states, and demand is growing. In a new study, researchers analyzed the bacterial content of over 2,000 milk samples purchased in the U.S., including raw milk.

They found that raw milk contained higher numbers of bacteria compared with pasteurized varieties. They also identified that some of these bacteria contained antimicrobial-resistant genes.

Estimates indicate that about 3% of the U.S. population consumes raw milk. Many of these products claim to contain healthful bacteria that are good for the gut.

To assess these claims, the authors of the latest study collected samples of milk from five states which include California, Idaho, Arizona, South Carolina, and Maine.

The samples included a variety of pasteurized milk that manufacturers had sterilized in different ways, including high-temperature-short-time pasteurization (HTST), which is the most common method in the U.S., and ultra-pasteurization (UHT), which provides an extended shelf life.

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