Rules for Raw Milk in South Dakota
For most people, their idea of milk is what comes out of the carton or jug at mealtime. To a great degree that milk has been pasteurized which is a process where milk is kept at a certain temperature (145-150 degrees F) for a certain time period. As a result, pasteurization kills harmful bacteria and extends milk’s shelf life.
Before Louis Pasteur conceived the process, milk and other foods were consumed “raw” with all the good and bad bacteria contained within. The emphasis is food safety and South Dakota’s Ag Secretary Lucas Lentschhas been trying to come up with a set of standards that can allow producers to sell raw milk and protect consumers.
Written comments to the latest proposed raw milk rules have closed, but Lentsch wants to assure that the overall goal is to make sure that the producer discloses information so that the consumer knows what they are getting. The harmful bacteria within raw milk can cause serious health issues and Lentsch can cite 24 cases of campylobacteriosis traced to the product. Curtailing freedom of food consumption is not Lenstch’s goal. Providing full disclosure of what is put into the marketplace is the aim.
Lentsch Says Raw Milk Rules Are Important