Raw milk may harbor antibiotic-resistant germs
Examination of raw milk samples bought in america found small amounts of beneficial bacteria alongside potentially dangerous antibiotic-resistant bacteria, which increased in number when left in room temperature.
Typically, manufacturers pasteurize, or heat, milk to kill all bacteria before people consume it. The French microbiologist Louis Pasteur designed pasteurization in the 1800s.
However, in recent years, many people own begun to favor raw, or unpasteurized, milk. Proponents assume that raw milk has enhanced nutritional value, rewards digestion, and strengthens the disease fighting capability.
However, researchers and doctors have questioned the credibility of the claims and warned about the potential threat of disease from drinking raw milk.
The U.S. Foodstuff and Drug Administration (FDA) also dispels the false health great things about raw milk consumption. Based on the Centers for Disease Control and Avoidance (CDC), non-pasteurized milk triggered 979 cases of condition between 2007 and 2012.
Not surprisingly, raw milk is available to buy in 30 U.S. states, and demand keeps growing. In a fresh study, experts from the University of California, Davis (UC Davis) analyzed the bacterial articles of over 2,000 milk samples purchased in the U.S., including raw milk.
They discovered that raw milk contained higher numbers of bacteria weighed against pasteurized varieties. In addition they identified that a few of these bacteria contained antimicrobial-resistant genes.
The findings, published in the journal Microbiome, advise that raw milk could cause the spread of antibiotic resistance, especially if the product is not appropriately chilled.
Best for the gut?
Estimates indicate that about 3% of the U.S. human population consumes raw milk. A number of these products claim to consist of healthful bacteria that are best for the gut.
To assess these statements, the authors of the most recent research collected samples of milk from five states (California, Idaho, Arizona, SC, and Maine).
The samples included a range of pasteurized milk that makers had sterilized in different ways, including high-temperature-short-time pasteurization (HTST), which is the most typical approach in the U.S., and ultra-pasteurization (UHT), which gives an extended shelf life.
In addition they collected samples of unpasteurized (raw) milk.
They placed the samples at the fridge heat range of 4°C and room heat range (23°C) for 24 time. During this time period, they analyzed the types of bacteria living within the samples.
Source: www.medicalnewstoday.com
