# data[].attributes.headline
An Example of The Process of Obtaining Raw Milk

# data[].attributes.subject
An Example of The Process of Obtaining Raw Milk

# data[].attributes.headline
How would replacing pasteurized milk with raw milk in diets effect the overall nutrient intake and health outcomes of individuals? 

# data[].attributes.subject
How would replacing pasteurized milk with raw milk in diets effect the overall nutrient intake and health outcomes of individuals? 

# data[].attributes.body
From a microbiologist’s point of view, the dangers of drinking raw milk are much higher than any benefits it might have compared to pasteurized milk. Raw milk may have a little more Vitamin C and B6, but pasteurization doesn’t take away much of the nutrition. Some people think raw milk has good bacteria, but it can also contain harmful bacteria like E. coli, Salmonella, and Listeria, which can make you really sick. Pasteurized milk is much safer because it gets rid of the dangerous bacteria.

# data[].attributes.headline
How does the nutrient composition of raw milk differ form pasteurized milk, and how does this impact human health? 

# data[].attributes.subject
How does the nutrient composition of raw milk differ form pasteurized milk, and how does this impact human health? 

# data[].attributes.body
Both raw and pasteurized milk have similar nutrients. Raw milk has a little more vitamin C and B6, but some of these vitamins are lost during pasteurization. Pasteurization is important because it kills harmful bacteria found in raw milk. Some people think raw milk has natural enzymes that help with digestion, but pasteurization can destroy some of these enzymes, making it harder for some people to digest. However, the same thing happens in our stomachs when we digest food, so there is no strong evidence that this affects digestion much. The main benefit of pasteurized milk is that it is safer to drink, while still keeping most of its nutrients.

# data[].attributes.headline
Examples of what may cause pathogens and disease.

# data[].attributes.subject
Examples of what may cause pathogens and disease.

# data[].attributes.headline
Why might raw milk still be popular despite it containing harmful pathogens and issues leading to diseases?

# data[].attributes.subject
Why might raw milk still be popular despite it containing harmful pathogens and issues leading to diseases?

# data[].attributes.body
Many people who prefer natural products believe in the idea of raw milk, thinking that milk straight from cows, sheep, or goats is safest if it’s properly cleaned. Social media influencers often share that raw milk has health benefits, especially for children, and they help spread the idea that raw milk is better than pasteurized milk. Some influential people in the U.S. and all over the world, also support this idea and argue that the government is trying to control what we eat. However, it’s important to understand that raw milk can contain harmful bacteria that pose serious health risks, which is why pasteurization is recommended.

# data[].attributes.headline
How do the probiotics in raw milk influence the gut microbiome differently compared to fermented dairy products?

# data[].attributes.subject
How do the probiotics in raw milk influence the gut microbiome differently compared to fermented dairy products?

# data[].attributes.body
From a microbiologist’s point of view, raw milk has bacteria that can be either good or bad. The good bacteria, or probiotics, come from the cow’s environment, like its food, udder, and the way the milk is collected. These probiotics might help the gut in the short term, but because raw milk is less concentrated, they don't have as strong an effect as in pasteurized milk. Pasteurized milk actually has more probiotics, which makes it better at supporting and balancing gut health.

# data[].attributes.headline
Should raw milk be marketed as a health food, or is the public health risk too big? 

# data[].attributes.subject
Should raw milk be marketed as a health food, or is the public health risk too big? 

# data[].attributes.body
Deciding whether raw milk should be sold as a health food relies on comparing its potential benefits with the risks it poses. While raw milk does have some vitamins like Vitamin C that can be lost in pasteurization, there is no solid evidence to support the idea that raw milk has more probiotics that help gut health. Many people are drawn to raw milk because they think it's more "natural" than pasteurized milk, but the health risks are much higher. Raw milk can carry harmful bacteria which can cause serious illnesses and, in rare cases, even death. How safe raw milk is also depends on the conditions in which the animals are raised, making it unpredictable. This is why selling and drinking raw milk is banned in Canada and the U.S.

# data[].attributes.headline
How will outbreaks linked to raw milk affect public trust in other minimally processed foods?

# data[].attributes.subject
How will outbreaks linked to raw milk affect public trust in other minimally processed foods?

# data[].attributes.body
If there are outbreaks linked to raw milk, it could make people lose trust in other foods that are minimally processed or unprocessed, even if they aren't related to raw milk. For example, if raw milk, which is advertised as a "natural" product, causes an outbreak, people might worry that other natural foods have the same harmful bacteria. This could make consumers hesitant to buy from local farmers, fearing their food might also cause an outbreak. Some people might even choose to buy processed foods instead because they think they are safer and less likely to make them sick.

# data[].attributes.headline
How does the consumption of raw milk impact public health, and what are the risks compared to pasteurized milk?

# data[].attributes.subject
How does the consumption of raw milk impact public health, and what are the risks compared to pasteurized milk?

# data[].attributes.body
Drinking raw milk can be dangerous because it can contain harmful bacteria, which can make people very sick. Public health organizations focus on the safety of pasteurized milk, showing how pasteurization kills these harmful bacteria and reduces the risk of illness. There is ongoing research to study and improve food safety, especially with raw milk. Raw milk outbreaks affects humans, which puts pressure on our healthcare system. To keep people safe, the government enforces rules like pasteurization and makes the sale and purchase of raw milk illegal to prevent these health risks.

# data[].attributes.headline
How does biotechnology, particularly pasteurization, help improve the safety of milk and protect public health compared to the consumption of raw milk?

# data[].attributes.subject
How does biotechnology, particularly pasteurization, help improve the safety of milk and protect public health compared to the consumption of raw milk?

# data[].attributes.body
Biotechnology, particularly pasteurization, makes milk safer by removing harmful bacteria while keeping its nutrients. It also compares the science behind pasteurization with the beliefs of people who support drinking raw milk. This helps evaluate the risks and benefits of both options.

# data[].attributes.body
My name is Aayla Spratt, and I am a Professor in Microbiology at The University of Toronto. After becoming fascinated with the science stream in High School, and witnessing a childhood friend develop listeriosis from consuming raw milk, I developed a curiosity around food born illnesses. I began my studies in 2009 with a BsC in Food Science at Ottawa University. After graduating from Ottawa University, I was accepted to The University of Guelph for a Masters in Food Science, graduating in 2016. My Masters research focussed on studying the prevalence of foodborne pathogens (E. coli, Salmonella, Listeria, Campylobacter) in raw milk from Canadian farms, misinformation about raw milk spreading in Canada, particularly through social media, and whether perceived health benefits, like better digestion or improved immunity, are supported by scientific evidence. With all of my research, I became fascinated with the misconceptions many people have about the health benefits from raw milk consumption, and the effects that this can have on our health system. This led me to my PhD in Microbiology at Guelph University to further my research on pathogens in raw milk, outbreaks, and how to develop safer dairy practices. For people interested in continuing research and learning, as well as teaching, this is a great career opportunity. There are many Universities in Canada that have opportunities in Microbiology, and all teaching positions can vary by the University. At the University of Toronto, my salary was based on my experience and research. Due to the fact that I was new to the profession, my starting salary was 123,333. My responsibilities as a Professor is to continue researching and teaching, to help discover and educate students and the rest of society about the topics listed above. I love learning, and cannot wait to teach, discover and analyse more in the future.