Milk safety from cow to carton

When you pour fresh milk into your cereal bowl, you can feel confident that it’s safe.

Milk is one of the most regulated and tested foods in the United States. It takes fewer than 48 hours for milk to travel from the farm to the store, and during that time, it goes through several steps to ensure its freshness and purity.

“Consumers can rest assured that the milk supply is safe,” says Stephanie Clark, a dairy scientist, human nutrition expert and emeritus professor at Iowa State University (ISU).

All “Grade A” milk and dairy foods that you buy at the grocery store are tested and pasteurized for safety, Clark explains.

Pasteurization kills, or inactivates, any bacteria or microorganisms that could make us sick. Studies also confirm that pasteurization kills the bird flu virus, which can also infect dairy cows.

“The key thing here is that (pasteurization) is for safety,” says Terri Boylston, associate professor and associate chair of ISU’s Department of Food Science and Human Nutrition.

“And that’s especially important for our most vulnerable population, so that the very young, the very old and those who may be immune deficient can consume dairy products, get the nutritional benefits and not have to worry about safety concerns or foodborne illness.”

When milk is pasteurized, it is heated to a mild temperature, hot enough to kill bacteria and viruses, but low enough to retain milk’s many nutrients, like calcium.

After it’s warmed, the milk is quickly cooled down again. This helps keep the milk fresh and tasty. It also extends the shelf-life, preventing food waste.

That’s because pasteurization heats the milk to a mild temperature, hot enough to kill bacteria and viruses, but low enough to retain nutrients, including calcium and potassium.

Studies show that pasteurized milk is just as safe and nutritious as unpasteurized milk (often called “raw milk”), Boylston says.

“Milk is a very healthy product and provides a whole range of nutrients,” Boylston says. “The pasteurization process ensures safety for consumers, and farmers do a lot, too, on the farm to make sure milk is safe.”

Pasteurization is just one of many actions that dairy farmers and creameries take to ensure milk safety.

“What is being done on the farm is awesome. It’s a huge task, and it gives you that additional assurance,” Boylston says.

Farmers understand that healthy cows produce safe, nutritious food. Farmers provide dairy cows with high-quality feed, shelter and care to keep the herd healthy and comfortable.

Sometimes farm animals get sick, just like people. When that happens, farmers consult with veterinarians to determine the best treatment options.

Only milk from healthy cows can enter the food supply, Clark explains.

Milk is tested at least three times and is subject to up to 17 safety checks from farm to store, Clark says.

If testing finds any contaminants in the milk, it never enters the food supply, as required by law.

As consumers, we also have a role to play in protecting food safety. Refrigerate milk and other dairy foods as soon as you get home from the store. This will not only prevent spoilage but also help protect the flavor.

If you have questions about food safety at home, visit fightbac.org.

To learn more about how farmers work to ensure meat quality, food safety and farm animal care, visit “Real Farmers. Real Food. Real Meat.”