Oliver Stephen P, Boor Kathryn J, Murphy Steven C, Murinda Shelton E
Department of Animal Science, The University of Tennessee, Knoxville, Tennessee 37996, USA.
Foodborne Pathog Dis. 2009 Sep;6(7):793-806. doi: 10.1089/fpd.2009.0302.
An increasing number of people are consuming raw unpasteurized milk. Enhanced nutritional qualities, taste, and health benefits have all been advocated as reasons for increased interest in raw milk consumption. However, science-based data to substantiate these claims are limited. People continue to consume raw milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by a variety of pathogens, some of which are associated with human illness and disease. Several documented milkborne disease outbreaks occurred from 2000-2008 and were traced back to consumption of raw unpasteurized milk. Numerous people were found to have infections, some were hospitalized, and a few died. In the majority of these outbreaks, the organism associated with the milkborne outbreak was isolated from the implicated product(s) or from subsequent products made at the suspected dairy or source. In contrast, fewer milkborne disease outbreaks were associated with consumption of pasteurized milk during this same time period. Twenty nine states allow the sale of raw milk by some means. Direct purchase, cow-share or leasing programs, and the sale of raw milk as pet food have been used as means for consumers to obtain raw milk. Where raw milk is offered for sale, strategies to reduce risks associated with raw milk and products made from raw milk are needed. Developing uniform regulations including microbial standards for raw milk to be sold for human consumption, labeling of raw milk, improving sanitation during milking, and enhancing and targeting educational efforts are potential approaches to this issue. Development of pre- and postharvest control measures to effectively reduce contamination is critical to the control of pathogens in raw milk. One sure way to prevent raw milk-associated foodborne illness is for consumers to refrain from drinking raw milk and from consuming dairy products manufactured using raw milk.
越来越多的人在饮用未经巴氏杀菌的生牛奶。营养品质提升、口感好以及有益健康等因素都被视作人们对饮用生牛奶兴趣增加的原因。然而，支持这些说法的科学数据有限。尽管众多流行病学研究已明确表明生牛奶可能被多种病原体污染，其中一些与人类疾病有关，但人们仍继续饮用生牛奶。2000年至2008年期间发生了几起有记录的食源性疾病暴发事件，经追溯均与饮用未经巴氏杀菌的生牛奶有关。许多人被发现受到感染，一些人住院治疗，还有少数人死亡。在这些暴发事件中，大多数情况下，与食源性疾病暴发相关的病原体都是从受牵连的产品中，或从可疑奶牛场或奶源地生产的后续产品中分离出来的。相比之下，在同一时期，与饮用巴氏杀菌牛奶相关的食源性疾病暴发事件较少。有29个州允许以某种方式销售生牛奶。直接购买、奶牛共享或租赁计划以及将生牛奶作为宠物食品出售等方式，已被消费者用于获取生牛奶。在有生牛奶出售的地方，需要采取策略来降低与生牛奶及用生牛奶制成的产品相关的风险。制定统一的法规，包括用于人类消费的生牛奶的微生物标准、生牛奶的标签、改善挤奶过程中的卫生条件以及加强针对性的教育工作，都是解决这个问题的潜在方法。制定收获前和收获后的控制措施以有效减少污染，对于控制生牛奶中的病原体至关重要。预防与生牛奶相关的食源性疾病的一个可靠方法是，消费者不要饮用生牛奶，也不要食用用生牛奶生产的乳制品。
