ONE IN SIX AUSSIES SAY THEY DRINK RAW MILK, SO WHY ARE FOOD SAFETY EXPERTS WORRIED?
It might be the latest wellness trend on your social feed, but drinking raw milk is not as wholesome as it looks.
New figures from the Food Safety Information Council show one in six Australian adults, or 16 per cent, say they consume unpasteurised raw cow's milk.
That is despite it being illegal to sell raw cow's milk as a food in Australia.
The findings, released on November 9, land in the middle of Australian Food Safety Week, which runs from November 7 to 14.
Why raw milk is a food safety worry
Almost all the milk, cheese and yoghurt in Australian supermarkets has been pasteurised.
That means it has been briefly heated to kill harmful bacteria, a simple step that has dramatically cut foodborne illness over the years.
Raw milk skips that step, so any bacteria that get into the milk along the way are still there when you pour a glass.
South Australia's dairy regulator, Dairysafe, says it is currently illegal to sell or buy raw milk for human consumption anywhere in Australia, with only limited exceptions.
The Food Safety Information Council's advice on unpasteurised milk and cheese is clear: "unpasteurised milk should not be consumed".
It says pregnant women, older people, young children and anyone with a weakened immune system should be especially careful to avoid raw milk and raw milk cheeses.
Some imported hard cheeses made from unpasteurised milk, such as parmesan types, Gruyère and Emmental, are allowed because of strict production and testing rules, and they must be labelled as unpasteurised.
Raw food know the risk
The theme of this year's Australian Food Safety Week is "Raw food know the risk", and raw milk is only part of the story.
A survey for the council, conducted by Omnipoll in August with 1,239 adults, found 60 per cent of us eat raw fish or seafood, and 17 per cent do so every week.
Most get their fix from sushi bars, cafés and restaurants, while around a third buy pre-made raw fish dishes from supermarkets or fishmongers.
Four per cent said they buy pre-made dishes from sellers on social media, which may not be regulated at all.
The council warns that vinegar, lemon juice and salt do not reliably kill parasites, toxins or bacteria, so ceviche is not as "cooked" as it seems.
It recommends that pregnant women, older people and those with weakened immune systems avoid raw fish, cold cooked prawns and cold smoked fish, because of the risk of listeria.
Cooking seafood to at least 63°C in the centre is the safer option.
Simple raw milk and raw food tips for summer
With barbecues, seafood platters and Christmas lunch just around the corner, here are the council's key tips.
Choose pasteurised milk and dairy, and check cheese labels if you are pregnant or cooking for someone at higher risk.
Cook mince, sausages, burgers, rolled roasts, liver and poultry until they reach 75°C all the way through.
Throw out cracked eggs, or only use them in dishes that will be thoroughly cooked, such as cakes, rather than homemade mayonnaise or tiramisu.
If you keep backyard chooks, do not wash the eggs, just brush or wipe off any dirt and wash your hands afterwards.
Use separate chopping boards for raw meat and salads, and cover raw meat in the fridge so juices cannot drip onto other food.
Rinse fruit and vegetables under running water, and scrub root vegetables well.
Follow the instructions on bagged salads and use them before the use-by date.
The bottom line
A cold glass of milk or a plate of sashimi is one of life's simple pleasures, and most of the time it is perfectly safe when it comes from a reputable source.
The key is knowing where your food comes from, especially if you or someone at your table is pregnant, elderly or unwell.
If you have any concerns about food poisoning symptoms, speak to your GP.
