Texas Raw Milk Training: For World-Class, Low-Risk Raw Milk!

Raw Milk Institute (RAWMI) recently taught a full-day intensive farmer training class on Production of Low-Risk, World-Class Raw Milk in Mount Pleasant Texas. RAWMI President Mark McAfee and Vice President Sarah Smith traveled to Texas to teach this class in collaboration with Northeast Texas Community College (NTCC).

There were 25+ attendees from Texas, Louisiana, and Arkansas. Attendees included farmers who are already producing raw milk, prospective farmers considering raw milk production, and students who were interested to know more about raw milk.

RAWMI presented our full 5-hour training presentation in the NTCC Ag Complex classroom, complete with catered snacks and lunch from local businesses.

A Texas state dairy inspector also presented and answered questions about Texas raw milk laws. She provided invaluable information about Texas’ Raw for Retail statute as well as the allowance for herdshares in Texas.

Following our classroom presentation, we took the students for a farm tour at Udder Delight Dairy, which is a raw milk micro-dairy that is operated by Tom and Brenda Ramler. Their dairy is currently working through our free one-on-one mentoring process to become a RAWMI Listed dairy.

Overall, this class was a resounding success! The students were engaged and appreciative of the opportunity to learn more. Several farmers who attended the class have expressed interest in becoming RAWMI Listed as well.

RAWMI extends special thanks to Tom Ramler, Jimmy Smith, and Northeast Texas Community College for sponsoring and coordinating this important step for safe, low-risk raw milk in Texas!

Managing the Increased Risks of Calf-Sharing on Raw Milk Farms

Calf-sharing, i.e. allowing a cow’s offspring to nurse directly from its mother, is a common practice on small dairy farms.  Many farmers and consumers think that calf-sharing is ideal for the health and well-being of both the cow and calf, and it does present an idyllic picture of farm life. Calf-sharing can also reduce the workload for farmers, who don’t have to bottle-feed the calves.   

However, farmers who are producing raw milk need to be aware that calf sharing increases the risk of pathogens being present in the raw milk. The same is true for kid-sharing with goats.

Pathogens, Calves, and Kids

You may wonder: Why do calf-sharing and kid-sharing increase the risk of pathogens in raw milk?  Just like human babies, calves and kids explore the world with their mouths and can then directly transfer harmful bacteria to the udders as well as to the inside of the teat canals. Calves and kids have immature immune systems and are therefore more likely to harbor pathogens themselves.

Although pathogens in well-produced raw milk are rare, they are still an important consideration and we encourage all raw milk farmers to take pathogens seriously.  Pathogenic bacteria that can be carried by calves and kids include E coli 0157:H7, Salmonella spp., Campylobacter spp., and Listeria monocytogenes. Illnesses from these pathogens can be serious or even fatal. 

Many scientific studies have verified that calves and kids are more likely to carry pathogens than their fully-grown counterparts. Below are a couple of the studies; additional studies are listed in the references section at the end of this article.

• A longitudinal study of Shiga-toxigenic Escherichia coli (STEC) prevalence in three Australian dairy herds -

  https://www.sciencedirect.com/science/article/pii/S037811359900173X?via%3Dihub -

  "In concurrence with previous studies, it appears that cattle, and in particular 1–14-week-old weanling calves, are the primary reservoir for STEC and EHEC on the dairy farm."

• Age related differences in phylogenetic diversity, prevalence of Shiga toxins, Intimin, Hemolysin genes and select serogroups of Escherichia. coli from pastured meat goats detected in a longitudinal cohort study - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7391229/ - "Overall, virulence genes and STEC [virulent e coli] were detected in isolates from goat kids in higher proportions than adult animals. Additionally, isolates with 2 or more virulence genes were significantly higher in pre-weaned and goat kids around weaning than in adult goats."

Illness outbreaks from petting zoos provide further confirmation that calves and kids can transfer pathogens in real-world conditions.

• Animal petting zoos as sources of Shiga toxin-producing Escherichia coli, Salmonella and extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae -   https://pubmed.ncbi.nlm.nih.gov/33382208/ - “Animal petting zoos and farm fairs provide the opportunity for children and adults to interact with animals, but contact with animals carries a risk of exposure to zoonotic pathogens and antimicrobial-resistant bacteria... Of 163 faecal samples, 75 contained stx1, stx2 or stx1/stx2 genes, indicating the presence of STEC. Samples included faeces from sika deer (100%), sheep (92%), goats (88%), mouflons (80%), camels (62%), llamas (50%), yaks (50%), pigs (29%) and donkeys (6%)…”

This information makes some farmers and consumers uncomfortable, yet it is still important to consider in developing a plan for minimizing the risk of pathogens from raw milk.   

Staph aureus, Calves, and Kids

In addition to pathogens that can cause human illness, calf-sharing (and kid-sharing) can increase the chance that Staph aureus will be widespread in the dairy herd.  Staph aureus is a type of bacteria that colonizes inside the mammary tissue, thereby increasing the risk of recurrent mastitis. The presence of Staph aureus can also cause scar tissue in the udder, which may result in lower milk production over time.  Cows and dams can transfer Staph aureus to suckling calves and kids, such that Staph aureus can become widespread in the dairy herd.  

Bottle-Feeding Has the Lowest Risk for Pathogens

At the Raw Milk Institute, our goal is to help farmers better-understand the potential risks in raw milk production so that they can then take steps to minimize the risks.  We are not the raw milk police, and we do not forbid anyone from calf-sharing. However, we want to make sure that farmers are aware of the risks and can then plan for how to reduce the risks.  

To achieve the lowest risk-profile, calves and kids would be bottle-fed.  It is nonetheless very important to ensure that the calves and kids receive the colostrum in order to help build up their immune systems. Be aware that the manure from calves and kids can also be a source of pathogens.  

Studies and farmer experience have shown that early separation (within 24 hours of birth) reduces the stress of the separation on both calves and cows. Leaving the cow and calf together for longer periods increases the stress related to separation.

• Effects of early separation on the dairy cow and calf: 2. Separation at 1 day and 2 weeks after birth - https://pubmed.ncbi.nlm.nih.gov/11179551/ - “Behavioural observations were conducted on 24 Holstein dairy cow-calf pairs during the first 24h after separation. Before separation, cow-calf pairs were generally inactive. After separation, cows from the late-separation treatment group showed higher rates of calling, movement and placing the head outside the pen, than cows in the early-separation group.”

Calves who have been separated from their mothers will do best if they are kept with at least one other calf rather than in isolation. 

• The effect of individual versus pair housing of dairy heifer calves during the preweaning period on measures of health, performance, and behavior up to 16 weeks of age - https://pubmed.ncbi.nlm.nih.gov/33358809/ - Pair housing of dairy heifer calves during the preweaning period helps meet the natural social needs of the calf and has been shown to improve growth and starter intake during the preweaning period as compared with individual housing.

Raising calves can be time-intensive, so some farms choose to instead have their calves raised offsite at farms that specialize in calf-rearing.  

Managing the Risks of Calf-Sharing

For farms that choose to calf-share or kid-share, below are some risk management strategies that have been employed successfully in small dairy farms that have participated in the Raw Milk Institute’s Listing program.  

• Apply extra diligence to udder preparation and stripping.  Ensuring that the teats are well-cleaned, pre-dipped, and stripped prior to milking will reduce the chance of pathogens being present. (See our Udder Prep for Raw Milk article for more information.)

• Closely monitor the calves/kids for any signs of illness.  If the calves/kids are ever showing signs of illness (such as diarrhea, runny nose, etc.), the milk would potentially have a greater risk of pathogens.  The milk should then be either diverted and not used for direct human consumption or the calves/kids should be separated from the herd until the illness has cleared.

• Perform regular milk culture testing of your herd for Staph aureus to make sure it is not present. Staph aureus can show up intermittently so one test does not necessarily clear the herd.

• Have a "nurse cow" or “nurse dam” to feed the calves or kids, whose milk is not used for human consumption.  This method needs to be utilized carefully, as too many calves/kids per nurse cow/dam can result in a loss of body condition and health problems for the nurse cow/dam.

• As they grow to a few months old, some calves/kids can be especially hard on the teats when nursing.  This can result in damage or injury to the teats. If this occurs, it is best to separate the offspring from their mothers.

It is also worth noting that calf-sharing (or kid-sharing) will reduce the amount of milk that is available to sell to customers. This can become especially problematic as the calves/kids reach 5+ months of age.

Choosing not to calf-share or kid-share is a good option for farmers who want to have the lowest risk of pathogens in their raw milk.  However, calf-sharing and kid-sharing can be done successfully when farmers acknowledge and manage the risks. The techniques listed above will reduce the likelihood of anything going wrong, for the benefit of both the customers and farmers.

A less-detailed version of this article was published in the June-July 2023 issue of Graze Magazine.

References

1. Age related differences in phylogenetic diversity, prevalence of Shiga toxins, Intimin, Hemolysin genes and select serogroups of Escherichia. coli from pastured meat goats detected in a longitudinal cohort study - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7391229/ - "Overall, virulence genes and STEC [virulent e coli] were detected in isolates from goat kids in higher proportions than adult animals. Additionally, isolates with 2 or more virulence genes were significantly higher in pre-weaned and goat kids around weaning than in adult goats."

2. Role of calf-adapted Escherichia coli in maintenance of antimicrobial drug resistance in dairy calves - https://pubmed.ncbi.nlm.nih.gov/14766551/ - "The prevalence of antimicrobial drug-resistant bacteria is typically highest in younger animals, and prevalence is not necessarily related to recent use of antimicrobial drugs. In dairy cattle, we hypothesize that antimicrobial drug-resistant, neonate-adapted bacteria are responsible for the observed high frequencies of resistant Escherichia coli in calves."

3. Antibiotic resistance and transferable antibiotic resistance of Escherichia coli isolated from Swedish calves 5 and 30 days old - https://pubmed.ncbi.nlm.nih.gov/1094406/ - "In comparison with the 30-day-old calves, the 5-day-old calves had significantly more strains with transferable antibiotic resistance (95.8 percent as against 63.4 percent)."

4. Enterotoxigenic Escherichia coli Infections in Newborn Calves: A Review -

   https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7130746/pdf/main.pdf - "Diarrhea caused by enterotoxigenic Escherichia coli is an infectious bacterial disease of calves that occurs during the first few days of life. The Escherichia coli that cause the disease possess special attributes of virulence that allow them to colonize the small intestine and produce an enterotoxin that causes hypersecretion of fluid into the intestinal lumen. These enterotoxigenic Escherichia coli are shed into the environment by infected animals in the herd and are ingested by newborn calves soon after birth."

5. Prevalence of Escherichia coli O157:H7 in range beef calves at weaning -

   https://www.cambridge.org/core/journals/epidemiology-and-infection/article/prevalence-of-escherichia-coli-o157h7-in-range-beef-calves-at-weaning/EBD00C9EB16D36476F75D825C05139B0 - "This study was designed to determine the prevalence of Escherichia coli O157:H7 infection of beef calves at weaning, prior to arrival at the feedlot or mixing with cattle from other sources. Fifteen range cow-calf herds, which weaned calves in October and November, were sampled in Kansas, Missouri, Montana, Nebraska and South Dakota... Thirteen of the 15 herds (87%) were found to have at least one positive isolation of E. coli O157:H7 in faecal samples...This study indicates that E. coli O157:H7 infection before weaning, prior to entry into feedlots, is widespread. Furthermore, serologic evidence suggests that most calves (83%) and all herds (100%) have been exposed to E. coli O157.

6. Diversity, Frequency, and Persistence of Escherichia coli O157 Strains from Range Cattle Environments -

   https://www.ncbi.nlm.nih.gov/pmc/articles/PMC152399/ - "The number of XbaI-PFGE subtypes, the variable frequency and persistence of subtypes, and the presence of identical subtypes in cattle feces, free-flowing water sources, and wildlife feces indicate that the complex molecular epidemiology of E. coli O157 previously described for confined cattle operations is also evident in extensively managed range cattle environments."

7. A longitudinal study of Shiga-toxigenic Escherichia coli (STEC) prevalence in three Australian dairy herds -

   https://www.sciencedirect.com/science/article/pii/S037811359900173X?via%3Dihub -

   "In concurrence with previous studies, it appears that cattle, and in particular 1–14-week-old weanling calves, are the primary reservoir for STEC and EHEC on the dairy farm."

8. Comparison of Diversities of Escherichia coli O157 Shed from a Cohort of Spring-Born Beef Calves at Pasture and in Housing - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1065151/ - "Overall, there was no demonstrable difference in shedding between calves when housed and at pasture. However, when shedding occurred, the rate of shedding was greater among calves in pen S (0.025 < P < 0.05) and pen N (0.05 < P ≤ 0.10) than when at pasture"

9. Persistence of verocytotoxin-producing Escherichia coli O157:H7 in calves kept on pasture and in calves kept indoors during the summer months in a Swedish dairy herd -

   https://pubmed.ncbi.nlm.nih.gov/11407548/ - "The objective of this part of the study presented here was to examine the persistence of VTEC O157:H7 in calves that were kept on pasture and indoors, respectively, during the summer...The faecal samples from the calves kept on pasture were negative during the whole period...This suggests that calves on pasture may be less exposed to the bacteria or that they clear themselves. In the pen group, there were between one and six culture positive individuals per sampling occasion. One of the calves that was housed indoors was positive in faecal culture on four consecutive samplings." (One big limitation on this study is the very small sample size. There were only 6 calves in each group, which is a very small number so that makes this data somewhat less able to be used to draw widely-applicable conclusions.)

10. Animal petting zoos as sources of Shiga toxin-producing Escherichia coli, Salmonella and extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae -   https://pubmed.ncbi.nlm.nih.gov/33382208/ - “Animal petting zoos and farm fairs provide the opportunity for children and adults to interact with animals, but contact with animals carries a risk of exposure to zoonotic pathogens and antimicrobial-resistant bacteria. The aim of this study was to assess the occurrence of Shiga toxin-producing Escherichia coli (STEC), Salmonella, extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae and methicillin-resistant Staphylococcus aureus (MRSA) in animal faeces from six animal petting zoos and one farm fair in Switzerland. Furthermore, hygiene facilities on the venues were evaluated. Of 163 faecal samples, 75 contained stx1, stx2 or stx1/stx2 genes, indicating the presence of STEC. Samples included faeces from sika deer (100%), sheep (92%), goats (88%), mouflons (80%), camels (62%), llamas (50%), yaks (50%), pigs (29%) and donkeys (6%), whereas no stx genes were isolated from faeces of calves, guinea pigs, hens, ostriches, ponies, zebras or zebus. Salmonella enterica subsp. enterica serovar Stourbridge (S. Stourbridge) was detected in faecal samples from camels. A total of four ESBL-producing E. coli strains were isolated from faeces of goats, camels and pigs... This study provides data that underscore the importance of hygiene measures to minimize the risk of transmission of zoonotic pathogens and MDR, ESBL-producing E. coli to visitors of animal petting venues.” 

11. Investigations on Transfer of Pathogens between Foster Cows and Calves during the Suckling Period - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469241/ - “The present study aimed to compare the pathogens detected in the mammary glands of the foster cow with those in the oral cavities of the associated foster calves and to evaluate the resulting consequences for udder health, calf health and internal biosecurity... Transmission of P. multocida and S. aureus probably occurred during suckling. For S. sciuri and Sc. suis, environmental origins were assumed. Transmission from dam to foster cow with the suckling calf as vector could not be clearly demonstrated.”

12. Effects of early separation on the dairy cow and calf: 2. Separation at 1 day and 2 weeks after birth - https://pubmed.ncbi.nlm.nih.gov/11179551/ - “Behavioural observations were conducted on 24 Holstein dairy cow-calf pairs during the first 24h after separation. Before separation, cow-calf pairs were generally inactive. After separation, cows from the late-separation treatment group showed higher rates of calling, movement and placing the head outside the pen, than cows in the early-separation group.”

13. The effect of individual versus pair housing of dairy heifer calves during the preweaning period on measures of health, performance, and behavior up to 16 weeks of age - https://pubmed.ncbi.nlm.nih.gov/33358809/ - Pair housing of dairy heifer calves during the preweaning period helps meet the natural social needs of the calf and has been shown to improve growth and starter intake during the preweaning period as compared with individual housing. 

Join Us for Raw Milk Training in Oregon June 17-18

On June 17-18 2022, the Raw Milk Institute (RAWMI) will be providing Raw Milk Risk Management training in Oregon. This training is will be done in collaboration with Cast Iron Farm (RAWMI Listed farm in Oregon).

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About the Training

This 2-day intensive RAWMI training workshop will focus on the benefits of raw milk, grass-to-glass identification of risks, development of a risk management plan, and lessons learned from other raw milk dairies. It is our goal to assure that raw milk is safe and continues to be freely available for both farmers and consumers in Oregon.

The training will be hosted at Cast Iron Farm in McMinnville, Oregon. We'll be providing lots of practical tips for the production of safe raw milk. The training will include formal presentations as well as demonstrations and tours at Cast Iron Farm. This training has been shown to reduce outbreaks and illnesses, increase safety, and lower insurance costs.

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Cost and Registration

The cost for this 2-day training workshop is only $35.

If the cost is a barrier, feel free to contact Christine at Cast Iron Farm to learn about potential scholarships.

You can register for the class here:

http://castironfarm.com/rawmi-training-june-2023/

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Class Schedule

Saturday June 17th

• 9:30am - Arrival and introductions

• 10:00am - 45 minute presentation by Oregon Department of Ag outlining the new CAFO regulations for anyone owning dairy animals.  This will include time for Q&A. If you do not feel comfortable attending a presentation given by the state agency, feel free to join us after lunch.

• noon-1pm - Light lunch and snacks

• 1pm-3pm - RAWMI presentation by Mark McAfee on health benefits of raw milk, safety and risks of raw milk

• 3pm-3:20pm - Stretch break

• 3:30pm-5pm - RAWMI presentation on raw milk risk management from grass-to-glass

Sunday June 18th

• 9:30am - Milking demonstration and tour of Cast Iron Farm

• 10:30am-noon - RAWMI presentation about raw milk testing and and building a successful raw milk business

• noon-1pm - Light lunch and snacks

• 1pm - One-on-one questions and consultations with RAWMI to answer all your questions

Sunday afternoon tours of Godspeed Hollow, another RAWMI listed farm 20 minutes from Mcmminnville, can be arranged by appointment for those interested.

VIDEO: On-Farm Raw Milk Testing with Charm Sciences Peel Plates

The Raw Milk Institute is pleased to share with you this new video for learning how to do on-farm bacterial testing of raw milk. This video was put together by Kelsey Barefoot, who is on the RAWMI Board of Directors and tests the raw milk from her own farm in an on-farm lab.

Regular bacterial testing is one of the keys to ensuring that raw milk is low-risk. On-farm testing is economical and valuable for raw milk farmers, as it allows them to test their milk more frequently and detect trouble spots before they become a bigger issue.

This new video will show you:

• Materials needed for on-farm lab testing

• How to perform on-farm lab testing of raw milk using Charm Sciences peel plates

• How to interpret the results

The bacterial tests performed in an on-farm lab (coliform and Standard Plate Count) are used to provide a general indicator that milk is being produced in a way that is unlikely to lead to pathogens and pathogen growth. RAWMI Common Standards aim for a rolling three-month average of less than 5,000 cfu/mL for Standard Plate Count and less than 10 cfu/mL for coliforms.

For more information about on-farm milk testing, including materials lists and written procedures, go here:

RAWMI Annual Report for 2021-2022

The Raw Milk Institute (RAWMI) is on a mission to improve the safety and quality of raw milk and raw milk products through farmer training, rigorous raw milk standards, raw milk research, and improving consumer education.

In 2021, RAWMI was awarded a 3rd grant for $50k from the Regenerative Agriculture Foundation (RAF) to further our work. RAWMI matches an economic benefit of stewardship of pastures and soils to high value raw dairy products for consumers. Safe raw milk from pastured cows can sustain the farm financially while the grazing improves the soils.

With the 3rd grant from RAF, RAWMI was able to accomplish much towards the overall goal of universal access to safe raw milk. With the unique continuing challenges of 2021, RAWMI was able to carry on with making progress through the latest methods and models for training and outreach.

Over the last year, RAWMI:

• Trained over 250 farmers, legislators, university professors, and consumers on raw milk benefits and risk management

• Prepared and presented a 1.5 hour training course for dairy farmers who are considering the switch to raw milk, for the Massachusetts Northeast Organic Farmers Association (NOFA-MASS)

• Developed 17-part Raw Milk Risk Management online video training series for raw milk farmers, which has been accessed by hundreds of additional farmers

• Worked with state and local regulators in Montana to develop a model for training raw milk farmers

• LISTED six new farms in Virginia, California, Michigan, British Columbia Canada, North Carolina, and Arkansas, who each went through the process of developing an individualized Risk Assessment and Management Plan (RAMP) for managing the health and hygiene of their unique farms

• Provided one-on-one mentoring in the production of low-risk raw milk to over 30 additional farms in California, Michigan, Virginia, Montana, Pennsylvania, Texas, Idaho, Vermont, Iowa, North Dakota, Washington, Oregon, New Zealand, Czech Republic, Ontario Canada, and British Columbia Canada

• Hosted quarterly meetings for LISTED farmers, which allow the farmers to stay up-to-date on the latest lessons learned for safe raw milk

• Performed an independent research study on pathogen growth in raw milk

• Amassed hundreds of raw milk test data from RAWMI LISTED farms 

• Attended and sponsored International Milk Genomics Consortium Conference

• Worked with researchers from Spectacular Labs who are developing on-farm technology for pathogen testing

• Worked towards legalization of interstate raw butter and increased legal access to raw milk in Iowa and Canada (with Canadian Artisan Dairy Alliance)

• Published 9 content pieces on the RAWMI website and developed new brochure on the Benefits of Raw Milk

• Developed on-farm lab training materials and provided on-farm lab sponsorships to 5 farms

Raw Milk Training

RAWMI taught about raw milk health benefits and safety throughout the United States via web-based training. Whenever RAWMI teaches about raw milk risk management, soil and conditions management are emphasized as key elements in creating healthy, sustainable farms.

Dairy animals grazing on pastures provide a critical link to the soil biome and restorative farm practices. Pasture-based dairy farms produce healthy soils that are rehabilitated and renewed through the cycle of returning organic carbon to the soil in the form of plants biomass and manure. The resulting food that is harvested by either the animals or the farmer is rich in nutritional elements needed for human health. 

Real-Time Training Courses

Via Zoom and podcast, raw milk and organic farming training was presented to over 250 farmers, legislators, university professors, university students, and consumers in association with the following:

• Massachusetts Northeast Organic Farmers Association (NOFA-Mass)

• Rutgers University

• Here’s to Your Health podcast with Josh Lane

On-Demand Training Course

RAWMI developed a 17-part video training series on Raw Milk Risk Management. This training series is now available for FREE on both the RAWMI website and Vimeo.  This video training has been accessed by hundreds of farmers.

Raw Milk Support in Montana

In Montana, raw milk was recently legalized with no regulatory oversight with the adoption of SB199.  This seeming victory for food freedom has the potential to go awry if raw dairy farmers are not properly trained in the production of low-risk raw milk. 

After an outbreak of Campylobacter was tied to one raw dairy farm in Montana, RAWMI was contacted and became heavily involved in helping the farmer learn best practices for raw milk production, install an on-farm lab for milk bacterial testing, and build better facilities for ongoing production of safe raw milk.

RAWMI is now collaborating with state and local regulators to develop a model for training Montana raw milk farmers in the production of low-risk raw milk. In partnership with Alternative Energy Resources Organization (AERO), RAWMI was awarded a small grant for $5k to cover travel costs for onsite training in Montana later in 2022. This training program will help in ensuring that the legalization of raw milk in Montana is a long-term success.  

Farmer Mentoring  

RAWMI worked with individual farmers across the United States, Canada, and internationally. RAWMI provided one-on-one mentoring and troubleshooting support for low-risk raw milk production, including helping farmers optimize their raw milk production, overcome problems in their milk systems and testing, and learn more about successful business practices.  This mentorship benefited farmers in:

• California

• Idaho

• Iowa

• Michigan

• Montana

• North Dakota

• Oregon

• Pennsylvania

• Texas

• Vermont

• Virginia

• Washington

• New Zealand

• Czech Republic

• British Columbia, Canada

• Ontario, Canada

RAWMI LISTED Farms

RAWMI LISTED farmers are dedicated to producing clean, safe raw milk. The RAWMI listing process involves the development of individualized Risk Assessment and Management Plans (RAMPs) for managing the health and hygiene of each unique farm. RAWMI LISTED farms submit test data monthly to show that they are in compliance with RAWMI Common Standards, which target a rolling three-month average of <5,000 standard plate count (SPC) and <10 coliforms per ml of raw milk.

In the last year, RAWMI LISTED six more farms, in Virginia, California, Michigan, British Columbia Canada, North Carolina, and Arkansas. To-date, RAWMI has LISTED 29 farms, and there are currently 22 active LISTED farms in the United States and Canada.

RAWMI provided continuing support to all LISTED farmers to enable sustained excellence in low-risk raw milk. This included quarterly meetings for LISTED farmers, which allow the farmers to stay up-to-date on the latest lessons learned for safe raw milk, exchange ideas for improvements, and collaborate with the RAWMI Board of directors.

Raw Milk Research and Science

RAWMI’s mission includes supporting raw milk research and science. Through this work, RAWMI helps raw milk become safer and more accepted by regulatory agencies.

Pathogen Growth Study

In order to generate a stronger scientific basis for assessments of risks of pathogen growth in raw milk, RAWMI commissioned a pilot study on pathogen growth performed by an independent 3rd party lab certified to perform pathogen testing, Food Safety Net Services (FSNS).  This pilot study was partially paid for through donations. 

In this pilot study, samples of well-produced raw milk were purposely inoculated at two levels with the four main pathogens of concern for raw milk: E coli 0157:H7, Salmonella spp., Campylobacter spp., and Listeria monocytogenes. The objective of this pilot study was to document growth characteristics of these pathogens in carefully produced raw milk over a period of 14 days when stored at the refrigeration temperature recommended by FDA and USDA.

The most relevant finding of the study was that at moderate Inoculum Level I, no pathogen growth was observed through at least 6 days of refrigerated storage. Over the study period of 14 days, the counts per mL of E coli 0157:H7, Salmonella spp., and Campylobacter spp. decreased over time. These results indicate that, when stored at the recommended refrigerator temperature, moderate to high counts of E coli 0157:H7, Salmonella spp., and Campylobacter spp. did not multiply over time in raw milk. Listeria monocytogenes exhibited some growth in this study after 9 days of refrigeration at both moderate- and high-level inoculum levels.

Raw Milk Bacterial Test Data

RAWMI LISTED farmers test their milk at least monthly for coliforms and Standard Plate Count (SPC). These tests provide a way to measure the amount of bacteria present in the milk, as well as providing a measure of the overall hygiene and cleanliness of the milk. Monthly testing serves as a useful confirmation step for ensuring that raw milk is being produced in a way that discourages pathogen growth and is therefore low-risk.

Test data from LISTED farms is submitted to RAWMI monthly. RAWMI amassed hundreds of test data from RAWMI LISTED farms over the last year.  This data can be used for raw milk research and demonstrates that low-risk raw milk is achievable on both small-scale and large-scale raw dairy farms.

International Milk Genomics Consortium

RAWMI was a sponsor of the 18th International Milk Genomics Consortium (IMGC) and attended the virtual IMGC conference. As part of that conference, RAWMI is now engaged with international research and relationships with PhD researchers across the world. The IMGC provides access to the most leading-edge studies on milk genomics.

An abstract about the pathogen growth pilot study is being prepared for presentation at the 19th IMGC conference later in 2022.

Development of On-Farm Pathogen Testing Technology

On-farm pathogen testing for raw milk has been considered too risky due to the potential for cross-contamination and inadvertent pathogen release.  However, researchers from Spectacular Labs are developing new technology for rapid on-farm pathogen testing. RAWMI collaborated with Spectacular Labs by providing a real-world farm environment where they could test their concept.

Raw Dairy Legalization and Support

RAWMI continued to collaborate with the Farm-to-Consumer Legal Defense Fund (FTCLDF) towards the legalization of raw butter. Raw butter is an exceptionally nutritious food. For instance, the enzyme alkaline phosphatase (ALP) is found in the butter fat membrane that covers fat globules. ALP decreases inflammation in the body; it is associated with good health and less chronic illness, such as cardiovascular disease and Type-2 diabetes. Raw milk has 4% butter fat, but raw butter contains 86% fat and thus it is very high in alkaline phosphatase.  ALP enzyme is destroyed by pasteurization. The case for legalization of raw butter is currently in Federal Appeals Court, and the next step is the US Supreme Court.

RAWMI worked towards legalization of raw milk in specific states and countries.  RAWMI provided support for lawmakers and farmers who were proposing a bill to legalize raw milk in Iowa.  Additionally, RAWMI collaborated with the Canadian Artisan Dairy Alliance, who is working towards legalization of raw milk in Canada.

RAWMI also created outreach materials for educating state agriculture departments about the benefits of raw milk for dairy farmers. RAWMI mailed letters to state agriculture departments all across the USA.

Raw Dairy Educational Outreach

RAWMI created educational materials and articles for raw milk consumers and the general public. Numerous articles were published to the RAWMI website and social media, with a wide array of topics including:

• Allergies and raw milk

• Profiles of 6 raw milk farmers across the USA and Canada

• “It’s Time to Go Raw” seminar for organic dairy farmers

• Pathogen growth in raw milk

• Importance of predictive microbiology for raw milk risk assessment

• Breastfeeding and peanut allergies

• Benefits of milk on osteoarthritis

• Raw milk and protection against eczema

• Nutritional benefits of raw milk

• How and why to make milk kefir

• Dairy foods and fall prevention in older adults

• Benefits of pasture-based farming

On-Farm Lab Training and Sponsorships

Frequent bacterial testing of raw milk is one of the pillars of producing low-risk raw milk. However, milk testing costs can be an ongoing financial burden which make small-scale farmers hesitant to test their milk often. On-farm testing is a great solution to this dilemma.

On-farm lab testing is a powerful tool for raw milk farmers.  It allows for frequent testing, so farmers can better identify issues before they turn into big problems, and it also helps immeasurably with troubleshooting when needed.  On-farm labs require an initial investment of $800-$1,000, but once the lab is in-place the cost per test is only $1-$3. With RAWMI’s sponsorship, five additional farms were able to build their own on-farm labs for testing coliforms and Standard Plate Count.

RAWMI also created educational materials about on-farm labs, including materials lists, how-to guides, and methods for using different brands of testing media.

Why is Predictive Microbiology Crucial to Raw Milk Risk Assessment?

Earlier this month, readers of the feature article written by Sarah Smith, my colleague at the Raw Milk Institute (RAWMI), learned about pathogen growth in raw milk. RAWMI contracted with an independent laboratory to conduct a pilot study with an experimental design based on published studies on Predictive Microbiology, the science supporting models of the growth and survival of microbes under different experimental conditions. This article provides readers with more information about what Predictive Microbiology is and why it is important to dairy farmers and raw milk consumers in the 21st century.

Why is Predictive Microbiology important to dairy farmers and raw milk consumers?

Awareness of Predictive Microbiology is important because pathogen growth is modeled in the Exposure Assessment portion of Microbial Risk Assessments (MRAs; FDA/FSIS, 2003; FSANZ, 2009), and the models selected often intentionally overestimate pathogen growth by design, as ‘fail-safe’ models (Tamplin et al., 2002; Coleman et al., 2003a,b; Ross et al., 2003; Coleman, 2021). In other words, regulators rely on predictive microbiology models in estimating the level of risk, and the models that have been available thus far typically intentionally overestimate the risk of pathogen growth. 

The advantage for risk managers and regulators in selecting policies based on ‘fail-safe’ models that overestimate growth is the appearance of minimizing public health breaches or ‘failures’ (e.g., illnesses or outbreaks) if anything goes wrong along the food safety chain from production to consumption. The disadvantage for dairy farmers and raw milk consumers is that the growth models applied for raw milk MRAs are wrong, based on intentionally biased experiments that overestimate actual pathogen growth in raw foods and thus overestimate risk of illness to consumers.

For a quick overview of MRA, see the text box and figure in the forthcoming May 2022 article entitled Raw Milk Risks from a Microbiologist’s Perspective that I prepared for Weston A. Price Foundation’s Wise Traditions journal.

Science of Predictive Microbiology

Microbiologists including those at the USDA’s Agricultural Research Service in Wyndmoor, PA, began designing ‘factorial’ experiments for modeling pathogen growth in the 1990s, selecting rich nutrient culture broths amenable to testing a wide variety of levels of different ‘factors’ that influence microbial growth. The study designs were inexpensive and accurate, compared to more expensive and more complex analysis for different foods. The data from these experiments are generally well validated experimentally: that is, for growth in pure culture broths.

Such data formed the basis of free online tools for predicting growth, including the USDA’s Pathogen Modeling Program (PMP). The experiments were designed to include multiple levels of different factors including pH and salt or water activity that are similar to levels that can be measured in foods. The advantages of such tools based on broth culture experiments for government and academic risk assessors are that they might extrapolate the broth culture growth models to foods with similar levels of factors measured, and assume the models are still accurate. This could be beneficial because conducting pathogen growth studies in foods under diverse conditions of temperature and storage is expensive and time consuming.

Screenshot from USDA PMP

Now, with access to PMP, the risk assessor can select the inputs from those tested in multiple factor broth culture experiments from the sliders illustrated in the screen shot from PMP on the left. I illustrated a growth scenario with an appropriate refrigeration temperature (5°C or 41°F, from a range of 5-42°C or 41-107.6°F) and a pH (6.5, from a range of 4.5-8.5) relevant to raw milk.

The first problem for dairy farmers and raw milk consumers is that models based on optimal growth of pathogens in pure cultures described by rich broth culture models overestimate actual pathogen growth in raw milk. As early as 1997, university researchers published experimental results reporting that the rate of growth of the pathogen E. coli O157:H7 was significantly slower in raw milk than pasteurized (Wang et al., 1997). The authors noted that the difference in growth rates was likely due to the natural microbes in raw milk that outcompete pathogens and limit their growth in raw, not pasteurized, milk.

Another problem for farmers and consumers is that the broth culture study designs are typically biased by inclusion of only high initial pathogen levels (> 3 log10 colony forming units (CFU) per mL or >1,000 CFU/mL, from a range of 3 to 5.9 log10 CFU/mL).  Even in rich culture broth, growth rates are lower at low inoculum levels (~1 CFU/mL; Coleman et al., 2003). Biased growth models (based on rich nutrient broth, high initial inoculum, and/or absence of natural milk microbiota) result in biased MRAs that overestimate raw milk risks.

You may not be surprised to learn that some microbial risk assessment teams, including the Food Standards Australia New Zealand team (FSANZ, 2009), selected rich culture broth studies (Salter et al., 1998; Ross et al., 2003) that measured growth of harmless or commensal E. coli strains that are part of our healthy gut microbiota, not even pathogenic strains like O157:H7 that can cause illness and grow at slower rates. FSANZ excluded an available study on growth of the pathogen E. coli O157:H7 itself in raw and pasteurized milk reported by Wang and esteemed food scientist Mike Doyle at the University of Georgia (Wang et al., 1997).

Why do you think the FSANZ team decided not to cite Mike Doyle’s study, a study they should have known about? Likely because it measured lower pathogen growth rates in raw milk than in pasteurized milk (and broth). Thus, it seems that FSANZ likely excluded the study because the results did not support their notion that raw milk is inherently dangerous, and more dangerous than pasteurized milk. A short plain language summary prepared by the Australian Raw Milk Movement (ARMM) and the full 73-page technical report that I prepared for them (Coleman, 2021) are both available on the ARMM website. See the technical report for the more detailed section on pathogen growth and microbial ecology (pp. 30-40 of the 73-page report).

Why is Inoculum Level Important to Predict Growth in Raw Milk?

Well-produced raw milk has relatively low levels of coliform and aerobic bacteria. Farmers who follow RAWMI’s Common Standards for raw milk aim for coliform counts of <10 CFU/mL and Standard Plate Counts of <5,000 CFU/mL. However, don’t let these low coliform counts or low Standard Plate Counts in raw milk fool you.

Raw mammalian milks are complex ecosystems with dense and diverse microbes that benefit health. The natural microbes in raw milks have different requirements for culturing them, so studies that rely on specific culture media for assessing what microbes are present in raw milk are biased. The development of genomic methods that estimate presence of microbial genes or gene products in raw milks without culturing are more reliable for describing the raw milk microbes or microbiota (Oikonomou et al, 2020). Such studies are transforming our understanding of the microbiota of many natural systems in the recent decade, including raw mammalian milks.

The dense and diverse microbiota predominant in raw milk from healthy mammals is illustrated in the figure below by Oikonomou and colleagues (2020; authors’ Figure 2, pg. 4 of 15). The bacteria listed in red text were identified in the milk microbiota from all five types of mammals, bacteria in yellow from 3 or more mammals, and bacteria in blue in less than three mammals. None of these bacteria were identified as pathogens, but rather are natural microbes that appear to benefit human and animal offspring (and adult humans) by ‘seeding and feeding’ the gut. In other words, raw milk ‘seeds’ the gut with beneficial microbes and ‘feeds’ gut and microbial cells with nutrients. The raw milk microbiota also stimulates proper maturation and function of immune, neural, and respiratory systems (Coleman et al., 2021a,b; Dietert et al., 2022).

Oikonomou, et al., “Milk microbiota: what are we exactly talking about?” Frontiers in Microbiology

Predominant beneficial microbes including Pseudomonas, Staphylococcus, and certain lactic acid bacteria or LABs (including not just the familiar Lactobacillus, but also 11 other microbes: Lactococcus, Enterococcus, Streptococcus, Carnobacterium, Vagococcus, Leuconostoc, Oenococcus, Pediococcus, Tetragonococcus, Aerococcus and Weissella) are known to outcompete specific pathogens at refrigeration temperatures (Coleman et al., 2003a; Reuben et al., 2020).

A recent study in the Journal of Dairy Science (Reuben et al., 2020) illustrates the importance of incorporating data on the microbiota and microbial ecology of raw milks into Predictive Microbiology models and MRAs.  The authors demonstrated not merely suppression of growth of all pathogens tested (E. coli O157:H7, L. monocytogenes, and Salmonella) by LAB strains isolated from raw cow milk, but also ‘competitive exclusion’ of these pathogens inoculated at both 103 and 106 log10 CFU/mL. Clearly, the natural milk microbiota influences growth of pathogens.

In summary, the raw milk ecosystem differs greatly from sterile nutrient broth. If an MRA relies on pathogen growth models based on broth cultures, be skeptical of its value for predicting pathogen growth in raw milk. Pathogen growth rates in raw milk are likely lower due to suppression or exclusion of pathogens by the natural raw milk microbiota and compounds produced by these beneficial microbes.

How do Microbes in Raw Milk Outcompete and Exclude Pathogens?

The peer-reviewed literature is expanding as researchers document the mechanisms or pathways by which the raw milk microbes benefit health. Microbes in raw milk produce vitamins and enzymes that enhance gut health. Microbes also produce antimicrobial compounds including proteins (bacteriocins) and organic acids like lactic acid that reduce pH and indirectly suppress pathogen growth, modulate the immune system, and reduce inflammation. 

The natural raw milk microbiota also enhances gut mucosal barrier function, and competes with pathogens in the gut nutritionally and spatially (colonizing potential bacterial binding sites, enhancing ‘colonization resistance’ to pathogens, and reducing pathogen infection rates). Consider recent evidence for benefits and risks for the breastmilk microbiota (Coleman et al., 2021a,b) and the cow milk microbiota (Dietert et al., 2022). A large body of evidence also exists that documents mechanisms of interference of LABs with pathogens, including pathogen virulence expression.

Want More Perspectives from a Microbiologist and Risk Assessor?

Feel free to contact me for more information at peg@colemanscientific.org.

Key References Cited

1. Coleman, M. E., Sandberg, S., & Anderson, S. A. (2003a). Impact of microbial ecology of meat and poultry products on predictions from exposure assessment scenarios for refrigerated storage. Risk Analysis: An International Journal, 23(1), 215-228.

2. Coleman, M. E., Tamplin, M. L., Phillips, J. G., & Marmer, B. S. (2003b). Influence of agitation, inoculum density, pH, and strain on the growth parameters of Escherichia coli O157: H7—relevance to risk assessment. International Journal of Food Microbiology, 83(2), 147-160.

3. Dietert, R. R., Coleman, M. E., North, D. W., & Stephenson, M. M. (2022). Nourishing the Human Holobiont to Reduce the Risk of Non-Communicable Diseases: A Cow’s Milk Evidence Map Example. Applied Microbiology, 2(1), 25-52.

4. Food Standards Australia New Zealand (FSANZ). (2009). Microbiological Risk Assessment of Raw Cow Milk. Available at: https://www.foodstandards.gov.au/code/proposals/documents/-p1007%20ppps%20for%20raw%20milk%201ar%20sd1%20cow%20milk%20risk%20assessment.pdf.

5. Oikonomou, G., Addis, M. F., Chassard, C., Nader-Macias, M. E. F., Grant, I., Delbès, C., ... & Even, S. (2020). Milk microbiota: what are we exactly talking about? Frontiers in Microbiology, 11, 60.

6. Ross, T., Ratkowsky, D. A., Mellefont, L. A., & McMeekin, T. A. (2003). Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli. International Journal of Food Microbiology, 82(1), 33-43.

7. Reuben, R. C., Roy, P. C., Sarkar, S. L., Alam, A. R. U., & Jahid, I. K. (2020). Characterization and evaluation of lactic acid bacteria from indigenous raw milk for potential probiotic properties. Journal of Dairy Science, 103(2), 1223-1237.

8. Salter, M. A., Ross, T., & McMeekin, T. A. (1998). Applicability of a model for non-pathogenic Escherichia coli for predicting the growth of pathogenic Escherichia coli. Journal of Applied Microbiology, 85(2), 357-364.

9. Tamplin, M. L. (2002). Growth of Escherichia coli O157: H7 in raw ground beef stored at 10 C and the influence of competitive bacterial flora, strain variation, and fat level. Journal of Food Protection, 65(10), 1535-1540.

10. Wang, G., Zhao, T., & Doyle, M. P. (1997). Survival and growth of Escherichia coli O157: H7 in unpasteurized and pasteurized milk. Journal of Food Protection, 60(6), 610-613.

How Well Do Pathogens Grow In Raw Milk?

Low Risk of Pathogens in Intentionally-Produced Raw Milk

Despite raw milk’s association with decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections, government agencies in countries such as the USA, Canada, and Australia are still biased against raw milk. These Government agencies warn against raw milk consumption and, in some places, they even impose an outright ban on raw milk with potential heavy penalties and imprisonment for raw milk farmers.

The rationale that these Government agencies cite against raw milk is their belief that raw milk consumption leads to high rates of foodborne outbreaks, illnesses and deaths.  However, this belief is outdated and conflicts with the most up-to-date peer-reviewed research which has found that carefully produced raw milk is a low-risk food which is fundamentally different from pre-pasteurized milk. 

The table below contrasts pathogen test data from pre-pasteurized milk vs. carefully-produced raw milk intended for direct human consumption. As illustrated in the table, pathogen testing of pre-pasteurized milk samples has detected pathogens in up to 33% of samples.  In contrast, there were zero pathogens detected in thousands of milk samples from raw milk intended for direct human consumption. It is clear from this test data from bulk tanks or milk silos that the risk profile of pre-pasteurized milk is categorically different from raw milk intended for direct human consumption.

Data courtesy British Columbia Herdshare Association

Pathogen Loads and Illness

Carefully-produced raw milk has a low-risk of containing pathogens, but there is no such thing as a perfectly safe food. A CDC analysis of foodborne illnesses from 2009-2015 showed that the top food categories commonly linked to illnesses were chicken, pork, and seeded vegetables. Pasteurized milk is not perfectly safe, either, and is implicated in foodborne illnesses and outbreaks. 

In the very rare case that a pathogen could be present in carefully-produced raw milk, in order for a pathogen to cause illness four variables must align:

• A pathogen must be present

• The pathogen must be virulent and capable of producing harmful effects

• The pathogen load must be high enough to produce illness

• The person must be susceptible to the pathogen

If it is present in a small enough quantity, even the most virulent pathogen will not produce illness.  The presence of a single virulent bacterium is not sufficient to cause illness, and different pathogens have varying thresholds at which they must be present to induce human illness. 

For instance, even though Listeria monocytogenes is a known foodborne pathogen, the European Union allows Listeria up to 100 bacteria/gram in foods that do not permit growth because it is known that Listeria in lesser amounts is not sufficient to cause illness.

Some of the data cited by Government agencies against raw milk includes pathogen growth studies where it was found that pathogens multiply greatly over time.  However, these studies are not actually applicable to carefully-produced raw milk because they were performed in nutrient-rich broth instead of milk, they used tremendously high amounts of pathogens (such as 10 log 7, which corresponds to ten million pathogenic colony-forming units (CFU) of bacteria per mL), or they did not account for cold temperature storage.

Need for a NEW Pilot Study on Pathogen Growth for Raw Milk

In order to generate a stronger scientific basis for assessments of risks of pathogen growth in raw milk, the Raw Milk Institute (RAWMI) recently commissioned a pilot study on pathogen growth performed by an independent 3rd party lab certified to perform pathogen testing, Food Safety Net Services (FSNS).  RAWMI Advisory Board member Peg Coleman provided technical input on the study design based on predictive microbiology (Coleman et al., 2003a) and risk assessment (Coleman et al., 2003b) studies that she had conducted at the University of Maryland Eastern Shore and published through the USDA Agricultural Research Service. The new pilot study was partially paid for through donations.   

In this new pilot study, samples of well-produced raw milk were purposely inoculated with the four main pathogens of concern for raw milk: E coli 0157:H7, Salmonella spp., Campylobacter spp., and Listeria monocytogenes. Raw milk was inoculated at two levels (high and moderate counts per mL). The objective of this new pilot study was to document growth characteristics of these pathogens in carefully produced raw milk over a period of 14 days when stored at the refrigeration temperature recommended by FDA and USDA: 40°F (4.4 °C). The number of pathogenic bacteria present in the raw milk were counted on days 0, 3, 6, 9, 12, and 14.

Highlights of NEW Pilot Study Design

• The temperature for this study was chosen because 40°F (4.4°C) is the recommended maximum temperature for a home refrigerator.

• Inoculum Level I: target <10 CFU/mL. Although the study design called for inoculation with <10 CFU/mL, the actual amounts used in the study were measured in the range of 22-162 CFU/mL, thus a moderate level inoculum.

• Inoculum Level II: target 1,000 CFU/mL. Although the study design called for inoculation with 1,000 CFU/mL, the actual amounts used in the study were measured in the range of 600-8,300 CFU/mL.

Results of the NEW Pilot Study

The tables below show the results of the study at Inoculum Levels I and II.

Table of Results from Inoculum Level I, from FSNS Report, Determination of Growth Rate of Salmonella enterica spp., E. coli O157:H7, Campylobacter spp., and Listeria monocytogenes in Raw Milk

Table of Results from Inoculum Level II, from FSNS Report, Determination of Growth Rate of Salmonella enterica spp., E. coli O157:H7, Campylobacter spp., and Listeria monocytogenes in Raw Milk

The most relevant finding of the study is that at moderate Inoculum Level I, no pathogen growth is observed through at least 6 days of refrigerated storage. The very high Inoculum Level II results are less important to risk assessors since these levels of pathogens are not observed in naturally contaminated raw milk.

Over the study period of 14 days, the counts per mL of E coli 0157:H7, Salmonella spp., and Campylobacter spp. decreased over time. These results indicate that, when stored at the recommended refrigerator temperature, moderate to high counts of E coli 0157:H7, Salmonella spp., and Campylobacter spp. did not multiply over time in raw milk. Listeria monocytogenes exhibited some growth in this study after 9 days of refrigeration at both moderate and high level inoculum levels.

Click the button below to download the full report from FSNS, Determination of Growth Rate of Salmonella enterica spp., E. coli O157:H7, Campylobacter spp., and Listeria monocytogenes in Raw Milk.

Further Research

This study was designed as a small pilot study, and further research is needed to draw more-robust conclusions. Analysis of the NEW pilot study data are in preparation for submittal to a peer reviewed journal. Peg Coleman will also be providing a more detailed analysis of the study.

The new pilot study and the publication are intended to support a grant proposal to fund a full study that includes multiple producers of raw, lightly pasteurized, and typical pasteurized milks, with daily sampling after low and high inoculum levels. Nonetheless, the results of this NEW pilot study serve to provide an initial basis for challenging incorrect assumptions of the past that overestimated the growth of pathogens in clean, cold raw milk produced for direct human consumption by careful, trained producers.

Annual Report for Raw Milk Institute

The Raw Milk Institute (RAWMI) is on a mission to improve the safety and quality of raw milk and raw milk products through farmer training, rigorous raw milk standards, raw milk research, and improving consumer education.

In 2020, RAWMI was awarded a 2nd grant from the Regenerative Agriculture Foundation (RAF) to further our work. RAWMI matches an economic benefit of stewardship of pastures and soils to high value raw dairy products for consumers. Safe raw milk from pastured cows can sustain the farm financially while the grazing improves the soils.

With the 2nd grant from RAF, RAWMI was able to accomplish much towards the overall goal of universal access to safe raw milk. With the unique challenges of 2020, RAWMI was able to adapt to the changing conditions and successfully develop new models for training and outreach.

Over the last year, RAWMI:

• Gave 14 raw milk training presentations (via Zoom)

• Trained over 500 farmers, legislators, university professors, and consumers on raw milk benefits and risk management (via Zoom)

• Prepared and presented an intensive 4.5 hour training course on Raw Milk Risk Management, for the Ohio Ecological Food and Farming Association (OEFFA)

• LISTED six new farms, who went through the process of developing an individualized Risk Assessment and Management Plan (RAMP) for managing the health and hygiene of their unique farms

• Provided one-on-one mentoring in the production of low-risk raw milk to over 25 additional farms in California, Michigan, Virginia, Michigan, Panama, Argentina, South Dakota, Hawaii, Montana, Washington, Tennessee, North Dakota, Oregon, Connecticut, and British Columbia

• Hosted quarterly meetings for LISTED farmers, which allow the farmers to stay up-to-date on the latest lessons learned for safe raw milk

• Amassed hundreds of raw milk test data from RAWMI LISTED farms 

• Attended and sponsored International Milk Genomics Consortium Conference (via Zoom)

• Collaborated with raw milk researchers in better understanding trends in raw milk-related outbreaks and illnesses

• Worked towards legalization of interstate raw butter and increased legal access to raw milk in Oregon and South Carolina

• Published 20 content pieces on the RAWMI website

• Provided on-farm lab grants to 4 farms

• Provided scholarships for OEFFA training to 10 farmers

Raw Milk Training

RAWMI taught about raw milk health benefits and safety throughout the United States. Whenever RAWMI teaches about raw milk risk management, soil and conditions management are emphasized as key elements in creating healthy, sustainable farms.

Dairy animals grazing on pastures provide a critical link to the soil biome and restorative farm practices. Pasture-based dairy farms produce healthy soils that are rehabilitated and renewed through the cycle of returning organic carbon to the soil in the form of plants biomass and manure. The resulting food that is harvested by either the animals or the farmer is rich in nutritional elements needed for human health.

Via Zoom, raw milk training was presented to over 500 farmers, legislators, university professors, and consumers in association with the following:

• Ohio Ecological Food and Farming Association

• Take Back Your Health Symposium

• Village Fitness and Physical Therapy

• Andrew Columbini (Los Angeles blogger)

• Pennsylvania Grazer’s Convention

• Mid-Atlantic Agriculture Convention

Attendees at RAWMI’s training classes provided feedback such as the following.

“I so enjoyed the RAWMI training yesterday. It was quite energizing to be surrounded virtually with like-minded individuals wanting to produce exceptionally high quality raw milk. For me, the combination of technical information and anecdotes is very effective for explaining why the RAWMI methods are important and how they solve a raw milk producer challenges. I came away with practical solutions to increase the quality/value of our milk and farm. Thank you."

“I left the Zoom meeting with a very clear understanding of what we are doing right and where we need to make changes. Beyond that, though, I left inspired to pursue excellence and cast a clear vision to everyone who is joining me in this endeavor.” 

 “The information was also rich and informative. I learned a ton and the systematic way you presented it was easy to follow and comprehensive.” 

“I cannot wait to move forward with you in becoming RAWMI Listed. We will be making some changes as we form our RAMP plan. We have already adjusted our milk chilling and have seen an improvement in flavor and longevity.” 

“Thank you for all you do. I have no doubt history will look back at the RAWMI as having played a crucial role in reforming raw milk production, health, and nutrition.”

“Excellent presentation that every single person who dairies for themselves and their family should take and learn from. Thank you very much.”

“This has been excellent!  ONLINE was so helpful as it’s hard to travel and be away.”

Farmer Mentoring  

RAWMI worked with individual farmers across the United States, Canada, and South America. RAWMI provided one-on-one mentoring and troubleshooting support for low-risk raw milk production, including helping farmers optimize their raw milk production, overcome problems in their milk systems and testing, and learn more about successful business practices.  This mentorship benefited farmers in:

• California

• Michigan

• Virginia

• Wyoming

• Panama

• Argentina

• South Dakota

• Hawaii

• Montana

• Washington

• Tennessee

• North Dakota

• Oregon

• Connecticut

• British Columbia

RAWMI LISTED Farms

RAWMI LISTED farmers are dedicated to producing clean, safe raw milk. The RAWMI listing process involves the development of individualized Risk Assessment and Management Plans (RAMPs) for managing the health and hygiene of each unique farm. RAWMI LISTED farms submit test data monthly to show that they are in compliance with RAWMI Common Standards, which target a rolling three-month average of <5,000 standard plate count (SPC) and <10 coliforms per ml of raw milk.

In the last year, RAWMI LISTED five more farms, in Virginia, Michigan, Kansas, and Wisconsin. To-date, RAWMI has LISTED 25 farms, and there are currently 20 active LISTED farms in the United States and Canada

RAWMI provided continuing support to all LISTED farmers to enable sustained excellence in low-risk raw milk. This included quarterly meetings for LISTED farmers, which allow the farmers to stay up-to-date on the latest lessons learned for safe raw milk, exchange ideas for improvements, and collaborate with the RAWMI Board of directors.  

RAWMI also sponsored general raw milk educational outreach and advertising through social media. This outreach specifically targeted regions across the United States where RAWMI LISTED dairies are located, to connect consumers to LISTED farmers. 

Raw Milk Research and Science

RAWMI’s mission includes supporting raw milk research and science. RAWMI LISTED farmers test their milk at least monthly for coliforms and Standard Plate Count (SPC). These tests provide a way to measure the amount of bacteria present in the milk, as well as providing a measure of the overall hygiene and cleanliness of the milk. Monthly testing serves as a useful confirmation step for ensuring that raw milk is being produced in a way that discourages pathogen growth and is therefore low-risk.

Test data from LISTED farms is submitted to RAWMI monthly. RAWMI amassed hundreds of test data from RAWMI LISTED farms over the last year.  This data can be used for raw milk research. 

RAWMI was a sponsor of the 17th International Milk Genomics Consortium (IMGC) and attended the virtual IMGC conference. As part of that conference, RAWMI is now engaged with international research and relationships with PhD researchers across the world. The IMGC provides access to the most leading-edge studies on milk genomics.

One of the studies presented at the conference this year was related to the loss of allergy-protective capacity of raw milk due to heating.  This study “tested the various heat-treated milk samples for their native protein profile and their allergy-protective capacity... the allergy-protective effect of raw cow's milk is lost after heating milk for 30 min at 65 °C [149 °F] or higher. This loss of protection coincided with a reduction in native immunologically active whey proteins.” The whey protein in raw milk provides protection from allergies, asthma, and inflammation.  When heated above 149 °F, these properties are dramatically reduced or eliminated. This finding is an important confirmation of the unique beneficial properties of whole, unprocessed raw milk. 

Raw Dairy Legalization and Support

RAWMI collaborated with the Farm-to-Consumer Legal Defense Fund (FTCLDF) towards the legalization of raw butter. Raw butter is an exceptionally nutritious food. For instance, the enzyme alkaline phosphatase (ALP) is found in the butter fat membrane that covers fat globules. ALP decreases inflammation in the body; it is associated with good health and less chronic illness, such as cardiovascular disease and Type-2 diabetes. Raw milk has 4% butter fat, but raw butter contains 86% fat and thus it is very high in alkaline phosphatase.  ALP enzyme is destroyed by pasteurization. The case for legalization of raw butter is currently going through the court system.  

RAWMI is also working towards legalization of raw milk in specific states.  RAWMI provided testimony to lawmakers in Oregon and South Carolina. Furthermore, RAWMI worked with the Organic Farmers Association and the National Farmers Union to create national policies for raw milk. 

Raw Dairy Educational Outreach

RAWMI created numerous educational materials and articles for raw milk consumers and the general public. 20 articles were published to the RAWMI website and social media, with a wide array of topics including:

• How to find a good raw milk farmer

• Immunity, the immune system, and raw milk

• Factory farms vs. sustainable local farms during COVID-19

• Raw milk, asthma, and lung health

• Advice for farmers considering the switch to raw milk

• Two types of raw milk

• Why humans drink raw milk

• Raw milk udder preparation

• Soil fertility and pastures for high-quality raw milk

• Why raw milk standards matter

• Raw milk and lactose intolerance

On-Farm Lab Sponsorships

RAWMI sponsored four farms in building on-farm labs for raw milk bacterial testing. On-farm lab testing is a powerful tool for raw milk farmers. It allows for frequent testing, so farmers can better identify issues before they turn into big problems, and it also helps immeasurably with troubleshooting when needed. On-farm labs require an initial investment of $800-$1,000, but once the lab is in-place the cost per test is only $1-$3. With RAWMI’s sponsorship, four farms were able to build their own on-farm labs for testing coliforms and Standard Plate Count.

New Raw Milk Research from the 2020 IMGC Symposium

Takeaways from a RAWMI Farmer

The 17th International Milk Genomics Consortium (IMGC) Symposium was held on October 13-16, 2020. This year’s conference was presented virtually, to an audience of more than 270 people from around the world. As a raw milk farmer and Chairman of the Raw Milk Institute (RAWMI), this was the 10th annual symposium that I have attended.  

Through attending these conferences year-after-year, I have developed many close relationships with university and PhD scientists.  Although the virtual format didn’t allow much in terms of one-on-one connections and conversations with researchers, nonetheless there were many fascinating presentations this year.  

This year’s conference focused on health impacts of milk, with particular focus on immune health, gut microbiome, and breastfeeding in relation to COVID-19. You can see a complete list of all presentations here. There were several presentations related to raw milk which I want to share with the raw milk community.  

University of California-Davis

Loss of Allergy-Protective Capacity of Raw Cow’s Milk After Heat Treatment Coincides with Loss of Immune Active Whey Proteins

Ling Xiong, Wageningen University and Research, Wageningen, The Netherlands 

This study “aimed at achieving a better understanding of the underlying mechanism between heat damage to whey proteins and allergy development.” Raw milk has been correlated with anti-allergenic benefits, and heat-sensitive whey protein has been hypothesized to contribute to these benefits. In this study, “raw cow’s milk was heated for 30 min at 50, 60, 65, 70, 75, or 80 °C [122, 140, 149, 158, 167, or 176 °F]… The allergy-protective effect of differently heated milk samples were tested in a murine OVA-induced food allergy model.” 

This study “tested the various heat-treated milk samples for their native protein profile and their allergy-protective capacity... the allergy-protective effect of raw cow's milk is lost after heating milk for 30 min at 65 °C [149 °F] or higher. This loss of protection coincided with a reduction in native immunologically active whey proteins.” 

Heat treatment at 65 °C or higher destroyed allergy-protective capacity of raw milk in murine OVA-induced food allergy model. Xiong, et al.

The whey protein in raw milk provides protection from allergies, asthma, and inflammation.  When heated above 149 °F, these properties are dramatically reduced or eliminated. This finding is an important confirmation of the unique beneficial properties of whole, unprocessed raw milk. Raw dairy products such as cheese, butter, and strained yogurts would not be expected to have such strong anti-allergenic benefits because they do not contain whey. 

All across the world, when raw cheeses are made the raw whey is drained off and either discarded, used as a fertilizer, or fed to animals such as pigs.  Raw whey protein is arguably one of the most vital components in raw milk and it is literally treated as a waste byproduct. Some raw whey is made into powder and sold as a health product. Most of the whey protein powders on the market are not raw, but are highly pasteurized, spray dried, and oxidized. These widely available whey products no longer have the bioactivity found in the raw form.  

The new research on the anti-allergenic benefits of raw whey shows that, instead of being discarded, the whey left over from making cheese has great potential. Researchers called for innovation to bring raw whey protein to the market for the benefit of human health.  

B. infantis EVC001 Colonization in Breastfed Infants Modulates Cytokine Profile Linked to Autoimmune and Allergic Diseases

Bethany Henrick, Evolve Biosystems Inc., Davis, CA, USA 

This research at UC Davis has been studying the effects of Bifidobacteria infantis EVC001 on gut microbiome and immune health. “The intestinal microbiome plays a critical role in the development of the immune system…Stool samples were collected at Day 6 (baseline) and day 60 of life from exclusively breastfed infants (n=40) randomly selected to receive either 1.8 x 1010 CFU B. infantis EVC001 daily for 21 days starting Day 7 postnatal (EVC001) or breast milk alone (controls).

“Importantly, infants fed B. infantis EVC001 produced significantly decreased levels of [proinflammatory cytokines], while [beneficial cytokine considered to reduce autoimmune and allergic diseases] levels were significantly increased…

“These findings suggest a novel immunomodulatory function of B. infantis in breastfed infants… and further imply this strain of bacteria may [be]… critically important in the reduction of… autoimmune and allergic diseases.” 

The researchers have identified that Bifidobacteria infantis is critical to the training and development of T-Cells, which play a central role in the immune system. Historically, Bifidobacteria dominated the microbiome of breastfed infants. These beneficial bacteria actively train naive T-Cells into protective “Killer T-Cells.” This is foundational and is essential to the development of the newborn infant’s immune system. Under the current set of societal and nutritional conditions, Bifidobacteria in newborns are reduced due to limited breast feeding, use of baby formulas and antibiotics, and high C-section rates. This new research demonstrates that supplementation with Bifidobacteria is likely to improve infants’ immune systems. 

Image from Bethany Henrick’s Presentation at the 2020 IMGC Symposium

Evidence of a Significant Secretory-IgA-Dominant SARS-CoV-2 Immune Response in Human Milk Following Recovery from COVID-19

Rebecca Powell, Icahn School of Medicine at Mount Sinai, New York, NY, USA

Researchers studied breastfeeding mothers and infants during the peak of the New York City COVID-19 outbreak in early 2020. It was found that COVID-19 positive mothers did not transfer the virus to their babies. Tests of the breastmilk of COVID-19 positive mothers found that there is a strong “SARS-CoV-2 immune response [in the form of antibodies] in human milk after infection in the majority of individuals.” Breastmilk from COVID-19 positive mothers contains antibodies which can then confer protection against COVID-19 to their breastfed babies. Interestingly, the milk from COVID-19 positive mothers has been shown to continue to contain COVID-19 antibodies even months after the infection.  

This is one of nature’s protective gifts. Mammalian mothers protect their young through breast milk and antibody sharing. This important fact has also lead other researchers to consider the use of immune milk from cows as a therapeutic food.  It was hypothesized that, if cows were exposed to coronavirus during the last stages of pregnancy, the colostrum they produced after calving would contain coronavirus antibodies.  

My own RAWMI LISTED dairy (Organic Pastures Dairy Company) worked with IMGC and UC Davis researchers in early 2020 to test this hypothesis in a pilot study.  The cows were exposed to a bovine coronavirus in late pregnancy, and their colostrum and milk were then tested after calving. It worked! Antibodies to coronavirus were found in the colostrum and milk after calving. This study is now being expanded at UC Davis using their own cows. Further work needs to be done to better understand any potential impact of antibodies in milk on older children and adults, who do not have permeable guts like young infants do.  

Milk, Nose, Gut: Microbiomes in the CHILD Cohort Study

Meghan Azad, University of Manitoba, Winnipeg, Canada 

The CHILD Cohort Study (www.childstudy.ca) is a study of 3,500 Canadian families from pregnancy onwards to understand the developmental origins of chronic diseases. This study has shown that breastfeeding and vaginal birth are associated with reduced risks of childhood asthma and obesity. These beneficial effects appear to be partly mediated by the infant gut microbiome, which is seeded with beneficial bacteria in the birth canal as well as through breastfeeding. Current research is focused on understanding “how breastfeeding practices and breast milk components (including bacteria, fungi, oligosaccharides, fatty acids, hormones and cytokines) shape the developing infant nasal and gut microbiomes and contribute to health and disease trajectories.”   

Raw milk from other mammals has been correlated with many of the same benefits as human breast milk. Like breast milk, raw milk contains a wide array of essential nutrients, fats, proteins, anti-inflammatory and digestive enzymes, bioavailable vitamins, and minerals, all in a natural form which is most easily utilized by the body.  

Image from Meghan Azad’s Presentation at the 2020 IMGC Symposium

Difference in Levels of SARS-CoV-2 Spike Protein- and Nucleocapsid-Reactive SIgM/IgM, IgG and SIgA/IgA Antibodies in Human Milk

Veronique Demers Mathieu, Medolac Laboratories/University of Massachusetts Amherst, USA 

Researchers from the University of Massachusetts sought gain an understanding of the “presence and the levels of [COVID-19] antibodies” in breast milk. The researchers measured the amounts of various types of COVID-19 antibodies in breast milk samples from 41 women during the pandemic. They found that women who “had symptoms of viral respiratory infection during the last year” had higher levels of certain types of COVID-19 antibodies than women who had experienced no viral respiratory symptoms in the last year.  Heat treatment of the breast milk at 100°C (212 °F) for 30 minutes “completely inactivated” the antibodies. The researchers concluded that, “The presence of SARS-CoV-2-reactive antibodies in human milk could provide passive immunization to the breastfed infants.” 

This research has confirmed that antibodies are completely destroyed through heat treatment of milk. Breast milk must be raw in order to provide antibody protection to infants. This same science applies to raw milk from other mammals.

Closing Remarks

The symposium ended with closing remarks by Dr. Bruce German and Dr. Jennifer Smilowitz from UC Davis. They discussed two important upcoming needs in the community of scientific research about milk:

1. Defining breast milk as the keystone research target of 21st Century for the public research funding agencies of the world, and

2. Positioning food as the first line of defense for nourishment and therapeutics in emerging infections of public health impact. 

In other words, raw milk is considered to be the most important area of research going forward. This is because raw milk contains the bioactive genomic secrets of life, and to a large degree determines how well the immune system and gut microbiome will function. When the science of raw milk is better understood, human health will be improved and more illnesses will be prevented. 

In summary, this conference confirmed the following.  

• Raw milk is a whole bioactive superfood that nourishes and builds the immune system.

• Heat destroys the bioactive elements in raw milk that impart health benefits.

• Raw whey is a new market opportunity, yet innovation will be required because the FDA forbids sale of raw whey. Safe raw whey must be produced in the same ways that safe raw milk is produced.

• Raw breast milk provides protection against COVID-19 to breastfeeding infants. There is a need for more research into the immune-protective benefits of raw milk from other mammals.

Antibiotic Resistant Genes in Raw Milk - What Does the Data Really Mean?

Government-Funded Study Finds ZERO Pathogens in Raw Milk Samples!

That’s what the headlines should have read.

Instead, the study was titled, “Reservoirs of antimicrobial resistance genes in retail raw milk” [1]. The study, funded by the National Institutes of Health (NIH) and the United States Department of Agriculture (USDA), was not able to find any pathogens in raw milk. So instead they focused on trying to create fear of antibiotic resistant genes which were found to proliferate when raw milk was allowed to sit at room temperature for hours.  

Antibiotic Resistant Genes are Ubiquitous

Antibiotic resistant genes are everywhere. They’ve been found in every environment, including pristine habitats that have been virtually untouched by humans such as Antarctica [2, 3].  They’re even found in the dust of buildings [4].

“Antibiotics are ancient, dating back hundreds of millions of years. Resistance is therefore equally ancient, and the number of genes in the resistome is a reflection of the continuous co-evolution of small molecules in natural environments and microbial genomes.”  

-Gerard Wright, Nature Reviews Microbiology 2007 [3]

Given that they are ubiquitous in the environment, it is no surprise that there are antibiotic resistant genes in many foods [5]. Breast milk, too, contains antibiotic resistant genes carried on bacteria found in the raw breast milk [6].

Breastmilk and Antibiotic Resistant Genes

Researchers in Helsinki found that, even though breast milk contains antibiotic resistant genes, babies who were breast fed actually have less antibiotic resistant genes in their guts than babies who weren’t breastfed or who terminated breastfeeding early [7].  Researchers attribute this benefit to the fact that breastmilk promotes the growth of beneficial bacteria such as bifidobacteria, which can then outcompete the bacteria carrying antibiotic resistant genes. Like breast milk, cow’s milk has also been shown to support the growth of bifidobacterial [8]. 

Potential Dangers of Antibiotic Resistant Genes

Antibiotic resistant genes can pose potential health threats in specific circumstances. When antibiotics are taken, the intestinal microbiome is disrupted as both beneficial and harmful bacteria are killed off. This weakens our immune systems overall [9]. If there are antibiotic resistant bacteria present in the gut, taking antibiotics actually allows these bacteria to proliferate in the absence of competing bacteria. There can then be infection or illness which is not able to be respond to antibiotics. Antibiotic resistance is now responsible for the deaths of tens of thousands of people every year in the USA alone [10].

For example, C. diff. colitis (clostridium difficile colitis) is infection of the colon that results from disruption of the healthy bacteria in the gut, usually as a result of taking antibiotics. C. diff. can cause diarrhea, abdominal pain, fever, bloody stools, kidney failure, and even death. One of the best treatment options for severe C. diff. infections is fecal transplant. Severely ill C. diff. patients have a 92% cure rate from fecal transplants, which provide a healthy flush of poop from a healthy human donor into the colon [11]. The fecal transplant recolonizes the gut with healthy bacteria.

Zero Pathogens in Raw Milk Samples

Coming back to the study funded by the NIH and USDA [1], researchers found that antibiotic resistant genes proliferated in raw milk that was allowed to sit at room temperature for hours.  Their research showed that raw milk which was kept refrigerated had low levels of antibiotic resistant genes.  What this actually demonstrates is that raw milk from around the country is being produced very cleanly, resulting in low bacteria counts.

Most of the potential beneficial bacteria to be found in milk is from either fecal or soil origin. Yes…dirt is very good for you and a little poop does not hurt either [12]. It has long been understood that living in a farm environment has substantial health benefits over living in urban environments [13]. However, in our modern world with immune-compromised consumers, the raw milk standards have had to change.

For raw milk to be legal for sale and safe for the general public (including immune-compromised people), it must be very hygienic. It can no longer have dirt or poop in it. So, all that is left is clean, delicious, safe raw milk from deep inside the cow’s or goat’s udder. The government-funded study tested retail raw milk samples and they found ZERO pathogens! This should be celebrated as true progress towards farm cleanliness and testing.

“[Raw] milk samples in the present study were screened for Listeria spp., Salmonella enterica, and E. coli O157:H7. None were detected.”

-Liu et al. Microbiome 2020 [1]

Fermenting Raw Milk

For thousands of years, people have known how to ferment or “clabber” raw milk by simply leaving it at room temperature instead of refrigerating it.  In the absence of refrigeration, traditional cultures often consumed raw milk in fermented form [14]. Such milk would have contained ample beneficial lactic acid bacteria from the small amounts of dirt or manure that would have been present on the udders and teats of the milk animals, and would therefore quickly ferment at room temperature. 

In modern times, people have largely lost their taste for spontaneously fermented, sour raw milk. Raw milk farmers and consumers aim to maintain the sweet flavor of fresh milk as long as possible. The farmers do this by thoroughly cleaning the udders and milking equipment to ensure the milk will have low bacteria counts [15], as well as by rapidly chilling the milk and keeping it cold.  Consumers, too, work to make sure their raw milk is kept cold, even during transport.  Keeping raw milk cold allows it to retain its sweet taste and gives it a longer shelf life.

One useful point of information from the government-funded study was the finding that “spontaneous fermentation does not grow beneficial lactic acid bacteria”. This means that the very clean, low-bacteria count raw milk which is currently available in the USA may not ferment very well in the traditional way. The flavor of spontaneously fermented raw milk is not generally palatable to the modern raw milk consumer. Thus, most raw milk consumers actually work to make sure that their raw milk does not ferment and stays fresh and sweet.

Generally, raw milk consumers who intentionally ferment their milk will do so by adding beneficial bacteria such as yogurt starter or kefir grains. Kefir, in particular, is associated with a wide number of health benefits including lower blood pressure, decreased insulin resistance, tumor suppression and prevention, and improved composition of the gut microbiota [16-19].

The Bottom Line

The NIH and USDA-funded study found no pathogens in raw milk. This is further confirmation of the findings published in the January 2020 Journal of Epidemiology and Infection which concluded that “raw milk can be produced with a high level of hygiene and safety” [20].

The government-funded study focused on antibiotic resistant genes which can proliferate in raw milk that is left at room temperature for hours. However, it is no surprise that raw milk, like breastmilk and many other foods, contains antibiotic resistant genes. The presence of antibiotic resistant genes is not an issue unless the balance of good bacteria in the gut gets disrupted. Both breastmilk and raw milk are known to promote the growth of beneficial bacteria such as bifidobacteria. The study completely ignored the growing body of evidence that has shown that children who drink raw milk have decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections [21-23].

The best way to beat antibiotic resistant bacteria is to protect and nourish the biodiverse bacteria in the gut. You can do this by avoiding antibiotics and processed foods, which damage the gut and immune system [24, 25]. Instead, eat plenty of whole foods such as raw milk, milk kefir, grassfed beef, eggs, and fresh or fermented vegetables and fruits to feed the beneficial bacteria in the gut and allow it to thrive [26].

References

[1] Liu, J., Zhu, Y., Jay-Russell, M. et al. (2020) Reservoirs of antimicrobial resistance genes in retail raw milk. Microbiome 8, 99 (2020). https://doi.org/10.1186/s40168-020-00861-6

[2] Durso LM, Miller DN, Wienhold BJ (2012) Distribution and Quantification of Antibiotic Resistant Genes and Bacteria across Agricultural and Non-Agricultural Metagenomes. PLOS ONE 7(11): e48325. https://doi.org/10.1371/journal.pone.0048325

[3] Wright, G. (2007) The antibiotic resistome: the nexus of chemical and genetic diversity. Nat Rev Microbiol 5, 175–186 (2007). https://doi.org/10.1038/nrmicro1614

[4] Ben Maamar S, Glawe AJ, Brown TK, Hellgeth N, Hu J, et al. (2020) Mobilizable antibiotic resistance genes are present in dust microbial communities. PLOS Pathogens 16(1): e1008211. https://doi.org/10.1371/journal.ppat.1008211

[5] Fogler K, Guron GKP, Wind LL, Keenum IM, Hession WC, Krometis L-A, Strawn LK, Pruden A and Ponder MA (2019) Microbiota and Antibiotic Resistome of Lettuce Leaves and Radishes Grown in Soils Receiving Manure-Based Amendments Derived From Antibiotic-Treated Cows. Front. Sustain. Food Syst. 3:22. doi: 10.3389/fsufs.2019.00022

[6] Pärnänen, K., Karkman, A., Hultman, J. et al. (2018) Maternal gut and breast milk microbiota affect infant gut antibiotic resistome and mobile genetic elements. Nat Commun 9, 3891. https://doi.org/10.1038/s41467-018-06393-w

[ 7] Ravindran S. (2019) Breastfeeding May Help Protect Babies from Antibiotic-Resistant Bacteria. SPLASH! milk science update: January 2019 Issue. https://milkgenomics.org/article/breastfeeding-may-help-protect-babies-from-antibiotic-resistant-bacteria/

[8] Rova S, Rada V, Marsik P, Vlkova E, Bunesova V, Sklenar J, Splichal I. (2011) Growth of bifidobacteria and clostridia on human and cow milk saccharides. Anaerobe 17(5). https://doi.org/10.1016/j.anaerobe.2011.07.009.

[9] McAfee M, Smith S. (2020) Immunity, the Immune System, and Raw Milk. Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/immunity-the-immune-system-and-raw-milk

[10] Centers for Disease Control and Prevention. (2019) More People in the United States Dying from Antibiotic-Resistant Infections than Previously Estimated. CDC website. https://www.cdc.gov/media/releases/2019/p1113-antibiotic-resistant.html

[11] Brandt L. J. (2012). Fecal transplantation for the treatment of Clostridium difficile infection. Gastroenterology & hepatology, 8(3). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365524/

[12] Akst, J. (2020) The influence of soil no immune health. The Scientist website. https://www.the-scientist.com/news-opinion/the-influence-of-soil-on-human-health-66885

[13] Wells, AD, Poole JA, and Romberger DJ. (2014) Influence of farming exposure on the development of asthma and asthma-like symptoms. International immunopharmacology, 23(1), 356–363. https://doi.org/10.1016/j.intimp.2014.07.014

[14] Levi, J. (2014) The Smoke Cured Fermented Milk of the Samburu. Presentation at Wise Traditions London 2014. https://westonaprice.london/videos/samburu/

[15] Smith, S. (2020) Udder Preparation for Raw Milk. Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/udder-preparation-for-raw-milk

[16] Bourrie BC, Willing BP, and Cotter PD. (2016) The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir. Frontiers in microbiology, 7, 647. https://doi.org/10.3389/fmicb.2016.00647

[17] Bellikci-Koyu E, Sarer-Yurekli BP, Akyon Y, Aydin-Kose F, Karagozlu C, Ozgen AG, Brinkmann A, Nitsche A, Ergunay K, Yilmaz E, and Buyuktuncer Z. (2019) Effects of Regular Kefir Consumption on Gut Microbiota in Patients with Metabolic Syndrome: A Parallel-Group, Randomized, Controlled Study. Nutrients, 11(9), 2089. https://doi.org/10.3390/nu11092089

[18] Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC. (2011) Review: functional properties of kefir. Crit Rev Food Sci Nutr. 51(3):261-268. doi:10.1080/10408390903579029

[19] de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, and Paschoalin VM. (2013) Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 44(2), 341–349. https://doi.org/10.1590/S1517-83822013000200001

[20] Berge AC, Baars T. (2020) Raw milk producers with high levels of hygiene and safety. Epidemiology and Infection. 148:e14. doi:10.1017/S0950268820000060

[21] Loss G, Apprich S, Waser M, Kneifel W, Genuneit J, Büchele G, Weber J, Sozanska B, Danielewicz H, Horak E, Joost van Neerven RJ, Heederik D, Lorenzen PC, von Mutius E, Braun-Fahrländer C; GABRIELA study group. (2011) The protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study. Journal of Allergy and Clinical Immunology. 128 (4): 766-73. https://www.jacionline.org/article/S0091-6749(11)01234-6/fulltext

[22] Perkin MR and Strachan DP. (2006) Which aspects of the farming lifestyle explain the inverse association with childhood allergy? Journal of Allergy and Clinical Immunology. 2006; 117 (6):1374-81. https://www.jacionline.org/article/S0091-6749(06)00651-8/fulltext

[23] Loss G, Depner M, Ulfman LH, Joost van Neerven RJ, Hose AJ, Genuneit J, Karvonen M, Hyvärinen A, Kaulek V, Roduit C, Weber J, Lauener R, Pfefferle PI, Pekkanen J, Vaarala O, Dalphin JC, Riedler J, Braun-Fahrländer C, von Mutius E, Ege MJ; PASTURE study group. (2015) Consumption of unprocessed cow's milk protects infants from common respiratory infections. Journal of Allergy and Clinical Immunology.  135 (1): 56-62. https://www.jacionline.org/article/S0091-6749%2814%2901274-3/fulltext

[24] Watanabe K, Gilchrist CA, Uddin J, Burgess SL, Abhyankar MM, Moonah SN, Noor Z, Donowitz JR, Schneider BN, Arju T, Ahmed E, Kabir M, Alam M, Haque R, Pramoonjago P, Mehrad B, Petri WA. (2017) Microbiome-mediated neutrophil recruitment via CXCR2 and protection from amebic colitis. PLOS Pathogens; 13 (8): e1006513 DOI: 10.1371/journal.ppat.1006513

[25] Paula Neto HA, Ausina P, Gomez LS, Leandro JGB, Zancan P, Sola-Penna M. (2017) Effects of Food Additives on Immune Cells As Contributors to Body Weight Gain and Immune-Mediated Metabolic Dysregulation. Front Immunol.8:1478. doi:10.3389/fimmu.2017.01478

[26] McAfee M. (2020) Build Immune System Strength With Whole Foods: Drink Raw Milk! Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/whole-foods-build-immune-system-strength