{"id":11861,"date":"2020-01-07T06:12:28","date_gmt":"2020-01-07T12:12:28","guid":{"rendered":"http:\/\/newyorkfoodhandlertraining.com\/?p=10816"},"modified":"2020-03-06T17:24:07","modified_gmt":"2020-03-06T23:24:07","slug":"deaths-in-u-s-caused-by-new-york-listeria-tainted-artisanal-raw-milk-cheese","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/deaths-in-u-s-caused-by-new-york-listeria-tainted-artisanal-raw-milk-cheese\/","title":{"rendered":"Raw Milk Dangers"},"content":{"rendered":"
Most dairy and milk products sold commercially in the U.S. contain pasteurized milk or cream. But raw milk, i.e., unpasteurized milk, can harbor dangerous microorganisms that can pose serious health risks to you and your family.<\/p>\n
Raw milk is milk from cows, sheep, and goats \u2014 or any other animal \u2014 that has not been pasteurized to kill harmful bacteria. Raw milk can carry dangerous bacteria such as Salmonella, E. coli, Listeria, Campylobacter<\/em>, and others that cause foodborne illness,.<\/p>\n