Posted by Kell on March 04, 2012 at 18:17:01 from (66.44.159.20):
In Reply to: Re: Ot: raw milk posted by rrlund on March 04, 2012 at 11:15:36:
Obviously you have taken my opinion as some kind of personal offense, and I am sorry, as that was not my intent.
No, every product is not "local" based only on the idea that you bought it where you live. I can walk into just about any grocery or restaurant, pick up any food item and find that it was shipped from somewhere else in the country via a mass-distributor; including dairy which is outrageous considering the state I reside in.
Yes, I know what SCC is. I know that Grade A milk, which is what everyone buys from the store, can legally contain 500,000 to 1,000,000 scc/mL. I think that is absolutely insane! It is widely accepted that SCC levels in that range are clear indications of serious pathogens in the milk. But that milk is "OK" for human consumption because pasteurization will, in most cases, take care of it! Pasteurized or not, for me, that raises a health concern.
The main reason milk is pasteurized is because milk *can* contain dangerous levels of pathogens, which again, *in my opinion*, is a more common occurrence, and hence threat, in mass produced, mass processed, and mass distributed products. And yes, most of those pathogens in milk do come from contamination via waste from cows, either by entering the udder or through direct contamination of the milk itself.
Furthermore, go ahead and prove me wrong in knowing that massive recalls of pathogen-contaminated foods are not a perennial problem across this country. Peanuts, tomatoes, spinach, beef are recent examples, but it can happen with anything food product, including milk. And the pathogens in those recalls are always from animal waste contamination, or in some cases, unthinkably worse. Extremist and fantastical? No, reality.
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