Raw milk is defined as milk that has not been homogenized or pasteurized in any way. It is milk that has been freshly taken from a cow, sheep, goat, or other mammal and is consumed without being heated up or processed to get rid of dangerous bacteria and lengthen its shelf life. People who prefer their food in its natural state frequently seek out raw milk. Additionally, some customers think that pasteurization may alter or reduce the important enzymes and nutrients that are present.
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Raw milk, as is commonly known, carries a higher risk of bacterial contamination than pasteurized milk. For this reason, health organizations in several nations advise for pasteurization to assure milk safety. In the United States, the federal government strictly restricts the sale and distribution of raw milk. Individual states, however, have the authority to enact their own restrictions governing its sale, distribution, and consumption. These rules differ by jurisdiction, with some states allowing the sale of raw milk in retail stores while others limit it to on-farm sales or require direct purchases from farmers. Furthermore, particular testing, permitting requirements, or the inclusion of warning labels for raw milk producers may be imposed by certain states.
So how long raw milk really lasts?
RAW MILK LASTS 7 TO 10 DAYS
Generally, raw milk has a shorter shelf life compared to pasteurized milk due to the absence of heat treatment that enhances its keeping quality. Raw milk typically lasts around 7 to 10 days under proper refrigeration at or below 40°F (4°C). This recommended storage temperature helps slow down the growth of bacteria and reduces the risk of rapid bacterial proliferation.
It’s important to note that the 7 to 10 day estimation is a general guideline. So the actual shelf life can vary depending on several factors. The initial quality of the raw milk, hygienic handling practices, and the overall cleanliness of the storage environment can influence how long the milk remains fresh. Additionally, it’s important to adhere to proper sanitation measures when handling raw milk to prevent cross-contamination and maintain its integrity.
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To maximize the shelf life of raw milk, adhere to proper storage practices. Start by obtaining raw milk from a reliable and trusted source that follows good milking hygiene practices. The cleanliness of the milking equipment and the environment in which the milk is stored can also affect the shelf life of raw milk. If the milking equipment is not properly cleaned and sanitized, it can introduce harmful bacteria into the milk.
Make sure it is kept in a functional refrigerator throughout storage. Temperature swings, like storing raw milk at room temperature for an extended period of time, might hasten deterioration. It is also best to store raw milk in opaque containers or keep it out of direct sunlight as light exposure can potentially alter the milk’s quality.
RISKS OF CONSUMING UNPASTEURIZED MILK PAST ITS SHELF LIFE
Unlike in Europe and North America, unpasteurized milk is common in many countries in Asia. This is largely because laws prohibiting or regulating the sale and consumption of raw milk do not exist. However, many consumers prefer raw milk for its natural qualities. Nevertheless, there is no denying that consuming raw milk, especially beyond its shelf life, poses significant risks due to bacterial contamination.
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According to the Food and Drug Administration (FDA), raw milk can carry pathogens such as Campylobacter, Listeria, Salmonella, and Escherichia coli. These harmful microorganisms have been responsible for 127 food poisoning outbreaks caused by the consumption of raw milk and raw milk products between 1993 and 2012. Common symptoms of food poisoning include diarrhea, vomiting, fever, body pain, and headaches. The majority of healthy individuals recover quickly from food poisoning. But certain individuals, such as young children, older adults, and those with weakened immune systems, may develop chronic, severe, or even life-threatening symptoms.
To prevent food poisoning, it is important to avoid consuming raw milk beyond its shelf life. Additionally, it’s worth noting that the 7-10 day estimation is merely a guideline. Regularly inspect the milk for any signs of spoilage, such as changes in odor, taste, and texture. The most common indicators of spoilage include curdling and a sour odor. If any of these signs are present, it is strongly advised to promptly discard the milk to ensure food safety.
