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The following text is from an archived Red Book® edition and may not reflect current recommendations or information. To view the current edition, click here.
Appendix VII. Prevention of Disease From Potentially Contaminated Food Products 1
Foodborne diseases are associated with significant morbidity and mortality in people of all ages. The Centers for Disease Control and Prevention (CDC) estimates that there are more than 76 million cases of foodborne diseases in the United States each year, resulting in approximately 325 000 hospitalizations and 5000 deaths. Young children, the elderly, and especially immunocompromised people particularly are susceptible to illness and complications caused by many of the organisms associated with foodborne illness. The following preventive measures can be implemented to decrease the risk of infection and disease from potentially contaminated food.
Unpasteurized milk and cheese. The American Academy of Pediatrics (AAP) strongly endorses the use of pasteurized milk and recommends that parents and public health officials be fully informed of the important risks associated with consumption of unpasteurized milk. Interstate sale of raw milk is banned by the US Food and Drug Administration (FDA). Children should not consume unpasteurized milk or milk products, such as cheese and butter. Serious systemic infections attributable to Salmonella species, Campylobacter species, Mycobacterium bovis, and Escherichia coli O157:H7 have been attributed to consumption of unpasteurized milk, including certified raw milk. In particular, an increasing number of outbreaks of campylobacteriosis among children are associated with school field trips to farms and consumption of raw milk. Raw milk consumption should be prohibited during educational trips. Unpasteurized cheese
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