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Pasteurization is a process used of heating milk or other foods to devitalize milk-borne pathogens and reduce outbreaks of milk-borne disease. The U.S. Food and Drug Administration (FDA) states that pasteurization has helped to sharply reduce the incidence of milk-borne illness in the United States. FDA states, "In 1938, milkborne outbreaks constituted twenty-five percent (25%) of all disease outbreaks due to infected foods and contaminated water." FDA's states its most recent information reveals that milk and fluid milk products are now associated with less than one percent (<1%) of such reported outbreaks.[1]

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External resources


  1. U.S. Department of Health and Human Services/U.S. Food and Drug Administration Grade A Pasteurization Ordinance, 2009 revision (pdf), law/ordinance, accessed October 10, 2011