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Unpasteurized cheese commercialization remains a big discussion nowadays due to safety concerns, although consumers prefer them over industrialized ones. Extrinsic attributes of raw milk cheeses such as proximity to producers, being artisanal and traditional are important for purchasing, but the taste remains the most important intrinsic parameter and is crucial for commercialization. The main objective of this scientific article is to evaluate consumers' preference for pasteurized milk cheeses (PMC) or raw milk cheeses (RMC) and to evaluate the differences between sensory attributes using the consumer-based methodology CATA (check-all-that-apply). One hundred individuals participated, and results showed that the cheesy and milk aromas, the taste of salty, the texture soft and the texture of smooth and moist did not differ whether the milk was heat treated or not. RMC presented higher intensity of acid odor and taste, higher bitter taste, visually with higher yellow intensity and a colonial appearance, and with a texture more crumbly and drier. PMC were sweeter, buttery, and with more whitish color than those made of unpasteurized milk. Brazilian consumers preferred the PMC, and aroma, moist, and sweet taste are critical attributes for cheese preference.

Pasteurization of raw milk is mandatory before sale in Canada and has been demonstrated to reduce the risk of food-borne illness associated with milk consumption. Consumption of raw milk sparks urgent concern from a public health perspective since it has been linked to numerous outbreaks by enteric organisms, particularly Escherichia coli-related illnesses and complications in pediatric populations. The sale and distribution of raw milk is illegal in Canada, based on these significant health risks, but growing popular interest and trends in consuming raw dairy products reflect changes in consumer preferences. Although the consumption of raw milk has been an ongoing issue, this new trend is alarming and action is needed to prevent serious consequences as seen in children and other populations with reduced immunity such as the elderly and pregnant people. This commentary explores key issues identified by a local public health unit during the investigation of a recent paediatric case of hemolytic uremic syndrome related to an E. coli O157:H7 infection that occurred within the context of consumption of raw milk. The main objective of this article is to highlight that the health risks and sequelae associated with consumption of raw milk far outweigh any potential benefits, with severe consequences particularly among children. Data and health impacts, distribution, regulation, pasteurization and proposed practice recommendations are also identified and discussed. [ABSTRACT FROM AUTHOR]

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Despite the lack of scientific evidence, some consumers assert that raw milk is a natural food with nutritional and immunological properties superior to pasteurized milk. This has led to the increased popularity of unpasteurized cow milk (UPM) and disregard for the risks of being exposed to zoonotic infections. Dairy cattle are healthy carriers of Shiga toxin (Stx)-producing E. coli (STEC), and contaminated UPM has caused STEC outbreaks worldwide. The association between STEC, carrying the eae (E. coli attachment effacement) gene, and severe diseases is well-established. We have previously isolated four eae positive STEC isolates from two neighboring dairy farms in the Southeast of Norway. A whole genome analysis revealed that isolates from different farms exhibited nearly identical genetic profiles. To explore the risks associated with drinking UPM, we examined the ability of the isolates to produce Stx and their growth in UPM at different temperatures. All the isolates produced Stx and one of the isolates was able to propagate in UPM at 8 °C (p < 0.02). Altogether, these results highlight the risk for STEC infections associated with the consumption of UPM. [ABSTRACT FROM AUTHOR]

Background Brucellosis is a severe occupational or foodborne zoonosis throughout much of the world. Although eradicated from domestic cattle in the United States, brucellosis remains a disease risk to people through acquisition and consumption of animal products from endemic countries. Methods Cases of human brucellosis reported through the California public health disease surveillance network were reviewed for 1993 to 2017. Results From 1993 to 2017, 492 cases of brucellosis were reported in California residents. Persons aged >65 years represented less than 20% of cases, but incidence in this age group (0.94 cases per 1 000 000 population per year) was more than twice the incidence in persons aged <19 years (0.44). Incidence was 10 to 20 times greater among Latinos compared with non-Latinos across all age groups and both sexes. Brucella melitensis was identified in 80% of patients for whom cultured Brucella were identified to the species level. Of 187 case patients who reported consuming specifically unpasteurized dairy products, more than 90% reported acquiring these products from outside of the United States, most commonly from Mexico. In the latter half of the study period (2006–2017), 73% of Latino case patients who reported consuming dairy products mentioned specifically Mexican-style soft cheese (queso fresco). Conclusions This study underscores the continuing serious health threat of brucellosis for Latinos in California, particularly older men, and the need for targeted public health messaging on preventing the risk presented by importation and consumption of unpasteurized dairy products from outside of the United States, principally Mexico. [ABSTRACT FROM AUTHOR]

Despite the lack of scientific evidence, some consumers assert that raw milk is a natural food with nutritional and immunological properties superior to pasteurized milk. This has led to the increased popularity of unpasteurized cow milk (UPM) and disregard for the risks of being exposed to zoonotic infections. Dairy cattle are healthy carriers of Shiga toxin (Stx)-producing E. coli (STEC), and contaminated UPM has caused STEC outbreaks worldwide. The association between STEC, carrying the eae (E. coli attachment effacement) gene, and severe diseases is well-established. We have previously isolated four eae positive STEC isolates from two neighboring dairy farms in the Southeast of Norway. A whole genome analysis revealed that isolates from different farms exhibited nearly identical genetic profiles. To explore the risks associated with drinking UPM, we examined the ability of the isolates to produce Stx and their growth in UPM at different temperatures. All the isolates produced Stx and one of the isolates was able to propagate in UPM at 8 °C (p < 0.02). Altogether, these results highlight the risk for STEC infections associated with the consumption of UPM.

Consumption of raw milk has long been a hotly debated topic: government entities, medical pro­fessionals, and advocacy groups often present dif­ferent reasons in support of or opposition to raw milk, creating a particularly difficult environment for consumers to navigate. Through semistructured interviews, this paper examines consumers in Vermont who have decided to consume raw milk, exploring their experiences with raw milk and their reasons in support of it. It was found that consum­ers of raw milk often prioritize personal experi­ences and local networks over scientific expertise when it comes to raw milk consumption. The process of conducting their own research about raw milk has also helped create a community of more conscious consumers. This case study ends with a set of suggestions that may be helpful for other communities. Specifically, we discuss marketing strategies to promote raw milk, as well as risk communication strategies for regulators and public health officials seeking to minimize its consumption.

Introduction: Apple cider vinegar (ACV) is a traditional medicine used for weight loss. ACV is prepared by two-step fermentation. It contains pectin; Vitamin B1, B2, and B6; biotin; folic acid; niacin; pantothenic acid; and Vitamin C. ACV reduces hemoglobin A1C; lowers low-density lipoprotein and triglycerides; and increases high-density lipoprotein. ACV with mother of vinegar is more healthy and effective for weight loss, where ACV is unpasteurized, raw, and unfiltered. Materials and Methods: A cross-sectional questionnaire survey study was conducted in Saveetha Dental College. The age range was between 18 and 28 years. The questionnaire was set and circulated among students. The questions were mainly based on the benefits and side effects of ACV. Results: There were 164 respondents, among which 42% of them are obese with body weight range between 50 kg and 100 kg. About 69% of students were aware of ACV. About 87% of students feel that ACV helps in weight loss. About 93% of students feel that unpasteurized ACV is more effective. Conclusion: From this study, we can conclude that students have sufficient knowledge of the benefits of ACV. Most of the students consume ACV in their day-to-day life to lose weight and some for to maintain hair and skin care. Although ACV has numerous number of benefits, it causes enamel erosion if we do not follow proper precautions. [ABSTRACT FROM AUTHOR]

Consumption of raw milk has long been a hotly debated topic: government entities, medical professionals, and advocacy groups often present different reasons in support of or opposition to raw milk, creating a particularly difficult environment for consumers to navigate. Through semistructured interviews, this paper examines consumers in Vermont who have decided to consume raw milk, exploring their experiences with raw milk and their reasons in support of it. It was found that consumers of raw milk often prioritize personal experiences and local networks over scientific expertise when it comes to raw milk consumption. The process of conducting their own research about raw milk has also helped create a community of more conscious consumers. This case study ends with a set of suggestions that may be helpful for other communities. Specifically, we discuss marketing strategies to promote raw milk, as well as risk communication strategies for regulators and public health officials seeking to minimize its consumption. [ABSTRACT FROM AUTHOR]

Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination significantly changing physicochemical parameters and storage stability. Physicochemical and microbiological analyses of passion fruit, pineapple, and mango juices in dark and light bottles at 24°C and 4°C were conducted in Kampala, Uganda for 12 days. Physicochemical parameters significantly reduced ( p < .05) storage stability of fresh juices, while no significant changes ( p > .05) were observed for the microbiological analyses. pH values ranged from 3.0 to 4.2 (dark) bottles and 2.9 to 4.0 (light) bottles for juices at 24°C and 4°C. °Brix values were from 1.0 to 5.5 for dark and clear bottles at 24°C and 4°C. TTA (%) values ranged from 1.1 to 7.2 (dark) bottles and 1.1 to 7.4 for (light) bottles at 24°C and 4°C. Ascorbic acid content ranged from 3.5 to 61.0 mg/ 100 ml and 5.5 to 56.7 mg/100 ml for juices in dark and clear bottles, respectively. total plate counts ranged from 1.3 × 10___ to 3.3 × 107 CFU/ml (dark bottles at 24°C) to 3.5 × 10³ to 3.3 × 108 CFU/ml (dark bottles at 4°C). For juices in light bottles, total plate counts ranged from 1.8 × 10___ to 8.0 × 107 CFU/ml (24°C) and 2.7 × 10___ to 1.5 × 108 CFU/ml (4°C). High microbial loads suggest the use of poor processing techniques and lack of good hygiene which lower quality and reduce storage stability of juices. Storage temperature greatly reduces physicochemical parameters both at ambient and refrigeration temperatures. This implies that temperature control for unpasteurized juices is critical in order to inhibit microorganism metabolic activities which accelerate biodeterioration leading to spoilage and short shelf life. Fresh unpasteurized juices stored at 24°C and 4°C may safely be consumed within 1 and 2 days, respectively. [ABSTRACT FROM AUTHOR]

Changes in the volatile components of unpasteurized and pasteurized makgeolli during 30 days of storage were investigated by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). A total of 11 odor-active compounds such as 3-methyl-1-butanol (isoamyl alcohol), 2-methyl-1-butanol, 2,3-butanediol, butanoic acid, 3-methylbutanoic acid (isovaleric acid), 2-methylbutanoic acid, 3-(methylthio)-1-propanol (methionol), 2-phenylethanol, ethyl decanoate, ethyl dodecanoate, and ethyl tetradecanoate were determined in both the pasteurized and unpasteurized makgeolli during 30 days of storage. Although there were no significant differences in the concentrations of odor-active compounds at the initial storage time, most of odor-active compounds were more significantly increased in unpasteurized makgeolli compared to the pasteurized one during the storage period.

Although pasteurization eliminates pathogens and consumption of nonpasteurized dairy products is uncommon, dairy-associated disease outbreaks continue to occur. To determine the association of outbreaks caused by nonpasteurized dairy products with state laws regarding sale of these products, we reviewed dairy-associated outbreaks during 1993–2006. We found 121 outbreaks for which the product’s pasteurization status was known; among these, 73 (60%) involved nonpasteurized products and resulted in 1,571 cases, 202 hospitalizations, and 2 deaths. A total of 55 (75%) outbreaks occurred in 21 states that permitted sale of nonpasteurized products; incidence of nonpasteurized product–associated outbreaks was higher in these states. Nonpasteurized products caused a disproportionate number (≈150× greater/unit of product consumed) of outbreaks and outbreak-associated illnesses and also disproportionately affected persons

By exploring the attitudes and beliefs of northern Colorado raw cow milk consumers, this study seeks to improve understanding of factors motivating raw milk consumption. We recruited 20 adult participants who recently participated in a cow-share program. Major factors motivating consumer preference for raw milk were alternative dairy cow maintenance practices; the belief that raw milk is a more natural or unprocessed product; perception of greater healthfulness of raw milk, including improved digestion and nutrition; desire for a closer connection to food; and preferred sensory characteristics. Despite recognized health risks, consumers considered their raw milk safe and disagreed with government information on raw milk. [ABSTRACT FROM PUBLISHER]

Changes in the volatile components of unpasteurized and pasteurized makgeolli during 30 days of storage were investigated by gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). A total of 11 odor-active compounds such as 3-methyl-1-butanol (isoamyl alcohol), 2-methyl-1-butanol, 2,3-butanediol, butanoic acid, 3-methylbutanoic acid (isovaleric acid), 2-methylbutanoic acid, 3-(methylthio)-1-propanol (methionol), 2-phenylethanol, ethyl decanoate, ethyl dodecanoate, and ethyl tetradecanoate were determined in both the pasteurized and unpasteurized makgeolli during 30 days of storage. Although there were no significant differences in the concentrations of odor-active compounds at the initial storage time, most of odor-active compounds were more significantly increased in unpasteurized makgeolli compared to the pasteurized one during the storage period. [ABSTRACT FROM AUTHOR]

We investigated the antimicrobial efficacy of cinnamon extracts in laboratory prepared Kinnow-mandarin carrot blends challenged with Escerichia coli O157:H7. Freshly squeezed carrot and kinnow-mandarin juices were mixed to obtain a typical blend, inoculated with E. coli O157:H7 cultures at 102 CFU/mL with and without cinnamon extracts (0.3%) and stored at 4, 8 and 28°C for up to 10 hours. Counts on tryptic soy agar (TSA) selective medium (Mac conkey sorbitol agar) and thin agar layer (TAL) were determined at every 2 hour. The TAL method was used for recovery of sublethally injured cells. Inactivation of E. coli O157:H7 in blends containing 0.3% cinnamon extracts were observed, with killing effects being more pronounced at 28°C, similar trends were evident with blends stored under refrigeration conditions (4 and 8°C).The decrease in counts were attributed to several factors namely, pH, storage temperature and addition of cinnamon. The results of our study indicate that cinnamon extracts could be used as an effective, natural antimicrobial for assuring consumer safety at the point of preparation of carrot-kinnow mandarin blends, which is a popular, nutritional beverage consumed in India. [ABSTRACT FROM AUTHOR]

Escherichia coli O157:H7 can contaminate dropped apples used for juicing via contact with manure or fecally tainted irrigation water and attach to the flesh of the apple through bruises and wounds where surface sanitizers are not effective. The goal of this project was to determine the efficacy of gamma irradiation at the maximum allowed dose of 1000 Gy to inactivate Escherichia coli O157: H7 in whole apples which were subsequently juiced. Whole apples were punctured to simulate wounds which were inoculated with an outbreak strain of E.coli O157:H7 and subjected to gamma irradiation at doses up to 1000 Gy. The D-value of the E.coli O157:H7 strain was 334 Gy indicating that irradiation at 1000 Gy would result in a 3-log reduction of this pathogen. Contaminated apples were also stored for 3 weeks at refrigerated temperature during which time E.coli O157:H7 survived but did not grow. The inoculated apples were juiced, and the juice was stored up to 72 h. There was no change in counts of E.coli O157:H7 in the juice from the control apples, but irradiation at >600 Gy reduced counts by > 3 logs, and survivors were not detected after 72 h storage. Sensory testing of juice treated at 652 Gy indicated consumers could tell the difference from control juice, due mostly to greater sweetness of the juice from irradiated apples. These results show that E.coli O157:H7 can easily survive in bruised apples and the juice made from them. Irradiation at 1000 Gy can provide significant lethality of E.coli O157:H7 in apples and their juice conferring a greater level of safety without negative effects on sensory quality. • D-value of E.coli O157:H7 in whole apples was 334 Gy. • E. coli O157:H7 survives intact in juice extracted from whole contaminated apples. • Irradiation of juice made from contaminated apples decreases survival of E. coli O157:H7. [ABSTRACT FROM AUTHOR]