Notes:

Recent news related to Salmonella in poultry and E. coli in red meats have made us aware that meats are excellent foods for microbe growth. Likewise, dairy products are considered the "ideal food" for both humans and microbes. Because dairy products are an ideal food, a very complete label and list of information is put on all dairy products. A gallon of milk will have a label that includes homogenized, pasteurized, fortified, graded, certified, and freed of chemicals including no antibiotics permitted. Do you know which of those labels are related to microbiology? Milk is homogenized; what does that mean? Homogenization makes all particles in the milk a similar size so the cream (fat) will not come to the top surface. Pasteurization indicates that the milk has been heated to eliminate pathogens (Mycobacterium, Coxiella, and Brucella, etc.) and many psychrophiles that would grow in the refrigerator. Pasteurization is related to the microbiology of the milk. Fortified does not have a direct relationship to microbiology; however, fortified milk with chocolate or some special nutrient may encourage the growth of some microbes including Listeria. Grading of milk indicates that the dairy operation has passed inspection. All milk sold for human consumption is Grade A. Certified means that the cows and workers have passed the health department's inspection and the milk has less than 10,000 bacteria per milliliter. Milk also is also not permitted to have any herbicides,other dangerous chemicals, or antibiotics. Humans may have allergic reactions to antibiotics; and antibiotics in the milk would inhibit or alter the fermentation process if the milk was to be used to make cheese or other dairy products. Thus, milk is one of the safest foods you can eat.