Salmonella, Campylobacter, and E. coli in dairy farms: current trends and implications for raw milk consumption

espanolEn 1938, la leche cruda fue responsable del 25% de todas las enfermedades transmitidas por los alimentos. La ciudad de Chicago aprobo la primera ley de pasteurizacion obligatoria en 1908. Entre 1973 y 1992 hubo 2.4 brotes debido al consumo de leche cruda por ano, mientras que entre 1993 y 2006 se duplicaron (5.2). Uno de los brotes mas recientes ocurrio en Pennsylvania en 2012 con mas de 71 casos confirmados de Campylobacter en cuatro estados. Ironicamente, la leche vino de la granja "The Family Cow" y fue vendida por la tienda "Healthy Grocer". Campylobacter es un habitante comun del intestino de la vaca y otros animales. El Sistema de Monitoreo de Salud Animal de los Estados Unidos ha determinado que el 92.6% de las granjas lecheras y el 33.7% de las vacas son positivas a este microorganismo. Los productores de lacteos que desconocian la presencia de bacterias patogenas en su leche tenian el doble de probabilidades de beberla cruda; los dos factores principales citados fueron sabor (72%) y conveniencia (60%). Las regulaciones sanitarias y las normas sanitarias han protegido a los consumidores de enfermedades transmitidas por el consumo de leche o productos lacteos sin pasteurizar. Esto ha creado una asociacion de confianza entre los productores, la industria y los consumidores que, una vez que se rompio, requerira mucho tiempo para restablecerse. En los Estados Unidos, la poblacion en riesgo es aproximadamente del 3.5%. En America Latina es mas probable que sea mas alto debido al mayor consumo de queso fresco hecho en casa hecho con leche sin pasteurizar. Este estudio abordara el estado bacteriologico de la leche cruda en los EE. UU. Con especial enfasis en Salmonella, E. coli y Campylobacter y sus implicaciones para la leche cruda y los productos lacteos sin pasteurizar. EnglishIn 1938 raw milk was responsible for 25% of all food-borne diseases. The city of Chicago passed the first compulsory pasteurization law in 1908. Between 1973 and 1992 there were 2.4 milk-borne outbreaks due to raw milk consumption per year while between 1993 and 2006 they doubled (5.2). One of the most recent outbreaks occurred in Pennsylvania in 2012 with more than 71 cases of Campylobacter confirmed in four states. Ironically the milk came from the farm “The Family Cow” and was sold by the store “Healthy Grocer”. Campylobacter is a common inhabitant of the intestine of the cow and other animals. The U.S. Animal Health Monitoring System has determined that 92.6% of the dairy farms and 33.7% of the cows are positive to this microorganism. Dairy producers who were unaware of the presence of pathogenic bacteria in their milk were twice as likely to drink it raw; the two main factors cited were flavor (72%) and convenience (60%). Health regulations and sanitary rulings have protected consumers from diseases transmitted by the consumption of unpasteurized milk or dairy products. This has created a partnership of trust between producers, industry, and consumers that once broken it will require a long time to reestablish. In the U.S. the population at risk is approximately 3.5%. In Latin America it is more than likely higher because of the greater consumption of home-made fresh cheese made with unpasteurized milk. This study will address the bacteriological status of raw milk in the U.S. with special emphasis on Salmonella, E. coli, and Campylobacter and its implications for raw milk and unpasteurized dairy products.