A few days ago, and after the controversy that arose in Catalonia, the Government has paralyzed to review the processing of a Royal Decree to regulate the sale of raw milk.
Why so much controversy with the matter of raw milk? The problem is that consuming it greatly increases the risks of contracting infections transmitted by microorganisms that can be very dangerous for humans. “In special populations such as the elderly, children, pregnant women and people with a depressed immune system, the risk is even higher and can cause serious health consequences, even death,” explains Laura Berninches, nutritionist and professor at the Open University of Catalonia. “There is the possibility of suffering from food poisoning, complex gastrointestinal infections or diseases caused by bacteria such as Escherichia Coli, Campylobacter or Listeria .”
Proponents of its direct marketing claim that it has more nutritional properties, and that it is enough to boil it at home to eliminate potential pathogens. However, experts such as María Fernández Martínez, Quality and Food Safety Consultant in Aizea, insist that “while the perceived health and nutritional benefits of consuming raw milk have not been scientifically proven, the health risks are clear.” In addition, ” once boiled, the milk also loses nutritional properties, as happens with pasteurization “, clarifies Laura Berninches.
The debate also focuses on the suitability of leaving the responsibility for processing the product in the hands of the consumer. “A heat treatment on a domestic scale is not a controlled process and does not guarantee the same safety that treatments applied in industry offer”, says María Fernández Martínez.
The Organization of Milk Producers has taken a position in favor of the commercialization of raw milk and they believe that an unnecessary alarm is being generated. They claim that if the cattle are in good condition and have passed the required sanitary controls, the consumption of raw milk is safe. “There was never more hygienic sanitary control of milk and animals. These regulations, as well as the sanctions, which are very harsh, can be found to read and be well informed on the website of the Ministry of Agriculture, Fisheries and Food ”, indicates its president José Alberto Martín González.
However, health professionals and nutritionists have doubts about this. “The application of strict sanitary controls on farms and adequate hygienic measures can reduce, but not eliminate the presence of pathogenic microorganisms in raw milk”, explains María Fernández Martínez. ” Pasteurization is the only effective method that guarantees the elimination and control of pathogenic microorganisms , according to a report issued by the Spanish Agency for Consumption, Food Safety and Nutrition (AECOSAN).”
Although the health issue is undoubtedly the main focus of the controversy, other issues have also arisen around the raw milk debate, such as the implementation of direct sales models from producer to consumer that eliminate intermediaries or energy efficiency, since milk Raw must be transported cold so as not to spoil.
Advisors: Laura Berninches, nutritionist and professor at the Open University of Catalonia; María Fernández Martínez, Food Quality and Safety Consultant at Aizea , Nutrition and Health Consultancy.
