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How has the pasteurization of milk affected public health?

Routine pasteurization of milk began in the United States in the 1920s and became widespread by 1950 as a means to reduce contamination and reduce human illnesses. It led to dramatic reductions in the number of people getting sick from diseases that had previously been transmitted commonly by milk. Most public health professionals and health care providers consider pasteurization to be one of public health's most effective food safety interventions ever!

Many medical and scientific organizations recommend pasteurization for all milk consumed by humans; these include the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration, the American Academy of Pediatrics, the American Veterinary Medical Association, the National Association of State Public Health Veterinarians, and others.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.