Going raw is a lifestyle that requires a lot of discipline and is usually associated with people who are extremely dedicated to a healthy diet and lifestyle. A lot of people who only eat raw food do so because they do not want to lose any of the nutrients and benefits that they get from the food but are often reduced by cooking. The catch may be that a lot of times when foods have microorganisms that can be harmful, cooking usually eliminates them.
The FDA warns: “Raw milk is milk from cows, sheep, or goats that has not been pasteurized to kill harmful bacteria. This raw, unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which are responsible for causing numerous foodborne illnesses.”
Health officials are seeing more food poisonings caused by a bacteria commonly linked to raw milk and poultry.
A study released Thursday said campylobacter (camp-eh-lo-BACK’-ter) cases grew by 14% over the last five years.
The Centers for Disease Control and Prevention report was based on foodborne infections in only 10 states — about 15% of the American population. But it is seen as a good indicator of food poisoning trends.
Overall, food poisonings held fairly steady in recent years. There were no significant jumps in cases from most other food bugs, including salmonella and E. coli. But campylobacter rose, and last year accounted for more than a third of food poisoning illnesses in those states and about a 10th of the deaths.