Last week, a child in Victoria died after consuming unpasteurised milk. The three-year-old reportedly died on the Mornington Peninsula after drinking a cosmetic product labelled “bath milk.”
The child’s death led numberous health authorities to issue warning about the dangers of drinking unpasturised milk. For more information on what unpasturised – or raw milk – is, here’s an explainer via The Conversation.
Milk is a highly nutritious food, and an important source of amino acids and minerals such as phosphorus and calcium, which contributes to bone health.
Historically, milk was prone to contamination by bacteria from cows that could cause severe illness in humans. This remains the case with raw (unpasteurised) milk. The tragic death of a Victorian toddler this week is a stark reminder of these risks.
Pasteurisation involves heating the product to 72°C for 15 seconds. The method was originally employed to destroy bacteria in wine and beer that caused these products to spoil. It was quickly realised that this process could also be applied to milk to destroy harmful bacteria, and make milk safer for human consumption.
Pasteurisation was first introduced in Australia in the late 1950s and remains a legal requirement for milk produced for human consumption in Australia.
Nowadays, some of the important bacteria that pasteurisation targeted, such as those that cause tuberculosis, are no longer as problematic. So why do we continue to pasteurise milk?