Hi Everyone,

I was listening to Dr. Jack Kruse talk about how bad coronavirus is in New Orleans now. He explained the reason that young people with no preexisting conditions are getting sick is due to high viral loads. It is understandable that so many young hospital staffers like doctors and nurses are getting sick without proper protective gear. They are exposed to high viral loads in the hospital. He gave an example of a young teacher around a lot of kids with coronavirus who don't display symptoms. That teacher would get exposed to a high viral load and end up sick.

Look at this 4 minute video of a hospital in Italy where no hospital staffers are getting sick because they wear full protective gear and have the most hygienic conditions. See what their gear is and compare that to the staff in New York hospitals. One New York doctor was punished for wearing a mask outside of a patient room! If our doctors had this gear, they wouldn't have the exposure to high viral loads.
Coronavirus: The Italian COVID-19 hospital where no medics have been infected
[www.youtube.com]

But there is something else very important to consider besides understanding how long the virus can live in air and on objects. It can live in liquids, like raw milk (see below). Pasteurized milk out of a carton isn't necessarily safe either, as an infected human could sneeze or cough on the milk during packaging.

Consider how the asians cook everything, even their lettuce. The exception is the Japanese who eat raw meat/sushi (and also sometimes die from food poisoning due to the infected raw meat). The Indians cook their milk products, even yogurt. Now consider how many Americans drink milk and yogurt out of the carton without heating it. Heat kills viruses.
This is about temperatures below boiling that can kill pathogens including viruses. But with boiling, the time to destroy viruses is very quick.
[www.who.int]

Imagine how people are practicing social distancing and then could drink a large amount of raw milk or raw milk/contaminated milk products and then get a big viral load. Social distancing would not help if a large viral load is swallowed in food.

[www.researchgate.net]
The spread of viral disease in Egypt in last years had a great effect on public healthy and on economic loss in animals and it's milk products So, it is very important to study some viruses as rota and corona viruses . This study included of 100 raw milk samples , 60 cheese samples and 50 yoghurt samples were collected randomly from markets at El-Gharbia Governorate from December 2011 till June 2012 for detection of rota virus and corona virus antigens by ELISA. We could concluded that the raw milk and its products may play an important role in infecting human with rota virus and corona virus and play an importance role in spreading of these virus. Processing of Kareish cheese, soft white cheese and Balady yoghurt could not eliminate rota virus and corona virus when infected milk is used due to insufficient heat treatment and bad hygienic measures. We can also concluded that canned milk products free from rota virus and corona virus this indicate sufficient heat treatment and application of HACCP.

[www.ncbi.nlm.nih.gov]

Emerg Infect Dis. 2014 Jul; 20(7): 1263–1264.
Stability of Middle East Respiratory Syndrome Coronavirus in Milk

To the Editor: Middle East respiratory syndrome coronavirus (MERS-CoV) was first diagnosed in humans in 2012. Human-to-human transmission of MERS-CoV has been limited, and the transmission route is still unclear. On the basis of epidemiologic studies, involvement of an animal host has been suggested (1). Dromedary camels have been identified as a possible intermediate host on the basis of MERS-CoV antibodies and detection of MERS-CoV viral RNA in respiratory swab samples (1–3). Furthermore, MERS-CoV genome sequences obtained from dromedary camels clustered with MERS-CoV sequences obtained from humans linked to the same farm (2). Nonetheless, most persons with MERS-CoV did not report any direct contact with dromedary camels; therefore, how MERS-CoV zoonotic transmission occurs is unclear. MERS-CoV replicates in cell lines originating from a wide variety of different hosts, which suggests the potential for a broader reservoir species range then currently recognized (4). However, unlike in dromedary camels, no serologic evidence pointing toward MERS-CoV infection has been found in goats, sheep, and cows (1).

Contamination of dairy products has been associated with transmission of bacteria and viruses. Shedding of infectious tick-borne encephalitis virus in milk was detected after experimental infection of goats, and the consumption of raw milk has been associated with tick-borne encephalitis virus clusters (5). Similarly, cattle can be infected with foot-and-mouth disease through consumption of raw contaminated milk (6).

Here, we investigate the stability of MERS-CoV in dromedary camel milk, goat milk, and cow milk at different temperatures. MERS-CoV strain Jordan-N3/2012 was diluted in unpasteurized milk or nonsupplemented Dulbecco modified Eagle medium (DMEM, GIBCO, Grand Island, NY, USA) to a final median 50% tissue culture infectious dose of 105.5/mL. We placed 1-mL aliquots in screw-cap tubes (Sarstedt, Nümbrecht, Germany) at either 4°C or 22°C and stored them at –80°C at 0, 8, 24, 48, and 72 hours post dilution (hpd) in quintuplicate. Infectious virus titers were determined by endpoint titration on Vero E6 cells in triplicate (7). When MERS-CoV was stored at 4°C, the geometric mean of infectious virus titers decreased over 72 hours; we found they decreased 37% (95% CI 0%–62%) in dromedary camel milk, 64% (95% CI 26%–82%) in goat milk, 56% (95% CI 0%–92%) in cow milk, and 80% (95% CI 70%–86%) in DMEM. At 0–72 hpd, virus titers decreased significantly only in goat milk (p = 0.0139, 1-tailed paired t test) and DMEM (p = 0.0311) but not in dromedary camel milk (p = 0.1414) or cow milk (p = 0.2895). Samples stored at 22°C showed a greater loss of infectivity than did samples stored at 4°C. Infectious virus titers decreased to <15% when samples were stored at 22°C for 48 hours (loss of 88% [95% CI 67%–96%] for dromedary camel milk, 99% [95% CI 98.6%–99.8%] for goat milk, 98% [95% CI 95%–99%] for cow milk, and 97% [95% CI 87%–99%] for DMEM). This decrease was significant by student 1-tailed paired t test analysis comparing t = 0 and t = 48 hpd (p<0.05). However, despite the reduction in virus titer, viable virus could still be recovered after 48 hours. Pasteurization of raw milk can prevent foodborne disease outbreaks caused by a variety of pathogens. We heat-treated dromedary camel, cow, goat milk, and DMEM samples for 30 min at 63°C, after which no infectious virus could be recovered (Figure).
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Figure

Viability of MERS-CoV in unpasteurized milk. MERS-CoV strain Jordan-N3/2012 was diluted in milk or DMEM to a final TCID50 of 105.5/mL and stored at either 4°C (A) or 22°C (. MERS-CoV titer was determined at 0, 8, 24, 48, and 72 hours post dilution in quintuplicate. Red indicates dromedary camel milk; blue indicates goat milk; green indicates cow milk; black indicates DMEM. C) Milk containing MERS-CoV was pasteurized by heating 1-mL aliquots of diluted virus at 63°C for 30 min in triplicate. Red indicates unpasteurized; blue indicates pasteurized. Infectious virus titers were determined by endpoint titration on Vero E6 cells in triplicate. Dotted line depicts the detection limit of the assay. MERS-CoV, Middle East respiratory syndrome coronavirus; TCID50, 50% tissue culture infective dose; DMEM, Dulbecco modified Eagle medium.

CoV survival has been studied in phosphate-buffered saline and minimal essential media and, like MERS-CoV, human coronaviruses–229E and -OC43 and severe acute respiratory syndrome–CoV were able to survive in suspension at room temperature for several days (8,9). Moreover, severe acute respiratory syndrome–CoV was completely inactivated after heat treatment at 60°C for 30 min (9).

Human-to-human transmission of MERS-CoV is inefficient, and the transmission route has not yet been revealed. The predominant detection of MERS-CoV by quantitative PCR in nasal swab samples suggests the virus causes upper respiratory tract infection in dromedary camels (3). Which route or combination of routes is responsible for its zoonotic transmission is unclear, and foodborne transmission should not be excluded. Residents of the Arabian Peninsula commonly drink unpasteurized milk. Our results show that MERS-CoV, when introduced into milk, can survive for prolonged periods. Further study is needed to determine whether MERS-CoV is excreted into the milk of infected dromedary camels and, if so, whether handling or consuming contaminated milk is associated with MERS-CoV infection. Recently Nipah virus was transmitted experimentally by drinking , which resulted in respiratory tract rather than intestinal tract infection (10). A similar transmission mechanism for MERS-CoV could result in contamination of the oral cavity and subsequent infection of the lower respiratory tract. Pasteurization of milk can prevent foodborne transmission

(9). We showed that heat treatment decreased infectious MERS-CoV below the detection limit of our titration assay, and this might function as a relatively easy and cost-effective measure to prevent transmission.
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Edited 2 time(s). Last edit at 04/02/2020 05:42AM by Tai.

Bovine leukemia virus in raw milk has been a concern for a long time. Raw foodists need to educate themselves on viruses and bacteria because raw vegans sometimes experiment with raw dairy and meat when they decide to try an omnivore diet. I remember these raw vegan women getting chronically sick from trying raw animal products when their raw vegan diet was not adequate for them. They just didn't understand the dangers of pathogens. Recently, a vegan man I know who has two young raw vegan children and a raw vegan wife decided to eat meat. Because of his belief in raw food, he decided to eat raw 100% grassfed organic beef from Whole Foods. Ever since, he has had a cough. Scary. Obviously he got infected by the raw meat, even though it was 100% grassfed.

But i noticed that some 100% grassfed cow/cattle farmers are showing smaller quantities of pathogens compared to feedlot grain cows/cattle. Nevertheless 100% grassfed doesn't always mean disease-free. I remember feeding raw organic goat yogurt to my cats and they were fine usually except one time that batch was bad, as my cats got terribly sick and I had to give them all herbal medicine. Their throats were closing up. The herbal medicine worked great. The point is even farmer's market, organic, grass-fed dairy can still be contaminated by a sick animal or even sick human.

[www.cambridge.org]

[nutritionfacts.org]

Bovine leukemia virus discovered in human blood

[bmcinfectdis.biomedcentral.com]

Abstract
Background

Bovine leukemia virus (BLV) infection is widespread in cattle globally and is present in marketed beef and dairy products. Human infection with BLV has been reported in breast and lung cancer tissues and was significantly associated with breast cancer in 3 case-control studies. The purpose of this current research was to determine if BLV is present in human blood cells and if antibodies to BLV are related to blood cell infection.
Methods

Standard liquid PCR and Sanger DNA sequencing were used to test for BLV in buffy coat cells (leukocytes and platelets) of blood specimens from 95 self-selected female subjects.

Enzyme-linked immunosorbent assay (ELISA) for IgG, IgM, and IgA was used to detect antibodies to BLV in the plasma of the corresponding blood samples.
Results

BLV DNA was detected in the buffy coat cells of blood in 33/95 (38%) of the subjects by PCR and DNA sequencing. IgG antibodies were detected in 30/95(32%), IgM in 55/95(58%), and IgA in 30/95(32%) of the subjects. There was no significant correlation between presence of the antibodies and presence of BLV DNA.
Conclusions

This first report of BLV in human blood raises the question of whether infection of leukocytes could conceivably lead to leukemia as it does in infected cattle. Also, system wide circulation of infected blood cells could facilitate BLV transit to various internal tissues/organs with potential for their infection and subsequent development of cancer. The most likely route of BLV transmission to humans would be zoonotic, as a foodborne infection. Although eradicated from cattle in some countries, BLV still has a high rate of infection in the Americas, the Middle East, and parts of Europe and Asia. This report of BLV in the blood layer containing human leukocytes/platelets adds important information which could be useful to elucidate possible routes of transmission of BLV to humans and to prevent further human infection.



Edited 1 time(s). Last edit at 04/02/2020 06:18AM by Tai.

Milk-borne infections.

[www.ncbi.nlm.nih.gov]
Abstract

In developed countries such as the United States of America, foodborne illnesses account for 48 million infections per year. Developing countries such as India face greater simultaneous challenges particularly since incorrect processing or storage of dairy products can represent a transmission hazard for a large number of pathogens and can be responsible for outbreaks of brucellosis, listeriosis, tuberculosis, etc.

It is important to recognize the types of germs which can be transmitted through insufficient thermal preparation of milk or milk products or through post-pasteurization contamination, in order to successfully avoid transmission of milk-borne infections.

Foodborne illnesses account for 48 million infections per year in the United States of America, with Norovirus, Salmonella spp (nontyphoidal), Clostridium perfringens, Campylobacter spp and Staphylococcus aureus ranking as the top five pathogens contributing to domestically-acquired foodborne illnesses.1 Incorrect processing or storage of dairy products can represent a transmission hazard for a large number of pathogens and can be responsible for outbreaks of brucellosis, listeriosis,2 tuberculosis,3 etc, posing a greater threat in developing countries, such as India.

Being rich in proteins, lipids and sugars, milk is an example of ideal culture medium for various microorganisms. Thus we may as well say that milk is a readymade vehicle for the omnipresent germs. Some of the bacteria contained in milk (such as Lactobacillus spp or Bifidobacterium spp) are also present in the healthy human gastrointestinal tract, aiding in digestion and protection from other infections,4 while other bacteria can be extremely harmful to human health.

In developing countries, the industrialization brought a series of problems along with the much appreciated progress, with the mass collection and distribution of milk from various sources playing the role of potential vehicle for disease transmission. In olden days, milk was collected from small groups of animals in farms and it was supplied to a small number of people living nearby. But with the advent of industrialization, population growth and urbanization, the demand increased drastically. Milk supply through the small farms no longer met the increasing demand. Hence commercialization of the milk industry ultimately took place.

Based on the available clinical records, some of the earliest documented outbreaks caused by the contamination of milk and other dairy products were probably due to infections with Campylobacter spp,5 Salmonella typhi,6 Corynebacterium diphtheriae,7 or Streptococcus pyogenes,8 although most germs had not yet been isolated at that time. With the current industrially-available tools for thermal processing of milk and given the international norms and regulations, the risk of infection has dramatically decreased but we need to be aware of the relatively long list of pathogens which can still cause sporadic cases or occasional outbreaks and of the much shorter list of pathogens which can still evade the current norms applied to the processing of dairy products.

Bacterial infections

The list of bacteria which can be responsible for milk-borne diseases is long and it includes Brucella spp, Campylobacter jejuni,9 Bacillus cereus, Shiga toxin-producing E. coli (E. coli O157:H7), Coxiella burnetii, Listeria monocytogenes, Mycobacterium tuberculosis, Mycobacterium bovis, Mycobacterium avium subspecies paratuberculosis, Salmonella spp, Yersinia enterocolitica, and certain strains of Staphylococcus aureus which are capable of producing highly heat-stable toxins.

Brucellosis is one classical example of milk-borne infection, Brucella spp being transmitted from goats to humans either through direct contact or through the milk of the infected animal, particularly since the appearance and taste of the milk are rarely affected by the presence of the bacteria. Once transmitted to humans, Brucella is responsible for a type of granulomatous hepatitis or an acute febrile illness which can, at times, persist and progress to a chronically incapacitating disease with serious complications.10

Coliform contamination ranks high among the most common types of contamination in the dairy industry. Microorganisms such as Escherichia coli, Pseudomonas aeruginosa, Citrobacter spp, Klebsiella spp and Proteus mirabilis can multiply in the normal summer temperatures and hence unpasteurized milk has every chance of containing E coli. Therefore, even nowadays, basic microbiology tests performed on milk or any dairy product are aimed at detecting coliforms.

The mechanism behind staphylococcal enterotoxin gastroenteritis is the production of a heat-stable enterotoxin by certain strains of Staphylococcus aureus.11 Humans and dairy cows are the main carriers of this microbe, presenting mucosal or cutaneous lesions such as impetigo or cattle mastitis. Therefore, either the udder of cattle or the hands of milkers can be responsible for passing on the bacteria to milk, and staphylococcal mastitis is known to be prevalent in India even nowadays,12 with an older study showing that staphylococci were isolated from 61.97% of the bacteriologically-positive samples, appearing to be the main etiological agents of bovine mastitis in India.13 The enterotoxin is very resistant to heating and pasteurization, boiling of the milk for one hour leading to a decrease in the quantity of toxin but only autoclaving at 15 psi for 20 minutes being able to completely destroy the toxin. The sterilized milk needs to be refrigerated at 0°C to 4°C until further processing. Since staphylococci are known to grow well on saline media, the risk for contamination is higher with home-made salted cheeses.

Contamination of milk with group A streptococci may occur through humans or animals which act as carriers and the infection can sometimes be passed on to dairy cows, causing udder lesions. Group B streptococci represent another known cause of bovine mastitis14 and a recent study has shown that group B streptococci of human or bovine origins seem to have similar virulence, being connected with possible but limited dissemination.15

Tuberculosis is yet another disease which can be transmitted through raw milk.16 Infected cattle seem to be the most frequent source of infection, although buffalos, goats, sheep and camels can also pass on the bacteria.17

An interesting history where milk plays the role of vehicle for spreading diseases looks at a school in South Africa where several adults and 64 out of 125 children presented shigellosis seven hours after eating sour cream contaminated with Shigella flexneri from employees who had shigellosis. The same strain was isolated from all the patients connected to this outbreak.18

Typhoid and paratyphoid fever are generally recognized as food-borne and water-borne illnesses but milk-borne infections have also been reported. The source of infection is generally a human carrier among dairy industry workers. Pasteurization is the best way of destroying Salmonella typhi and paratyphi.

Botulism caused by Clostridium botulinum and cholera caused by Vibrio cholerae are rarely transmitted through milk but the possibility cannot be completely ruled out.19,20

Another relatively rare milk-borne pathogen is Bacillus anthracis, a Gram-positive, spore-forming rod which has been shown to pass into the milk when it is present in cattle in large amounts. The contaminated milk often has an altered appearance and is secreted in smaller amounts therefore yielding a relatively low chance of transmission to humans through consumption of milk from sick cattle. The real risk is that of environmental contamination of milk or other food products from the discharges of infected animals. The vegetative form of the organism is destroyed with low-temperature-long-time (LTLT) pasteurization but the spores are resistant and can be destroyed by boiling the milk for 10 to 40 minutes plus autoclaving at 15 pounds per square inch (psi) for 10 minutes. For this reason, a first report of the Joint Food and Agriculture Organization and World Health Organization (FAO-WHO) Expert Committee on Milk Hygiene, back in 1957, recommended that in the event of disease outbreak in dairy herds, utmost care be taken to prevent environmental contamination of milk.21

Another well-known disease, less frequent since the advent of vaccination, is diphtheria. Corynebacterium diphtheriae can contaminate milk during the handling process if infected dairy workers sneeze or cough the bacilli into milk. Fortunately, the bacteria can be destroyed through high-temperature-short-time (HTST) pasteurization but milk can also be contaminated post-pasteurization.22

A different type of microorganism is the etiologic agent of Q fever, formerly categorized as rickettsia.23 Most human Coxiella burnetii infections are caused by inhalation of contaminated dust or aerosols,24 but consumption of contaminated milk has also been mentioned as transmission route.25

When referring to thermal death points, it is apparent that Corynebacterium diphtheriae can be destructed at the lowest temperature (58°C), while Salmonella typhimurium, Brucella melitensis, Mycobacterium tuberculosis and group A streptococci can all be destroyed at 62°C, if exposed to this temperature for a certain time span (ranging from 20-21 seconds for Corynebacterium diphtheriae to up to 135-144 seconds for group A streptococci). If the temperature increases, the duration of exposure decreases, with 2-4 seconds being enough for most of the abovementioned microorganisms at 80°C.26

Viral infections

A series of viruses can also be involved in milk-borne infections, particularly in developing countries with low sanitary conditions. Certain viruses may require heat inactivation temperatures slightly higher than those maintained during pasteurization (for example LTLT applies 61.5°C for 30 minutes while HTST applies 71°C to 72°C for 15 seconds) but generally speaking, the contamination appears to take place post-pasteurization in most developed countries.

In the pre-vaccination era, poliomyelitis outbreaks had debilitating consequences, infections with polioviruses being correlated with milk contamination. HTST for 30 seconds is required for completely inactivating polioviruses in water, milk and yoghurt.27 Coxsackie viruses were found to be resistant to HTST, with increased thermal stability of viral strains suspended in cream. Therefore, alternate treatments such as ultra-high temperature (UHT) are recommended for contaminated milk.

Some other agents which can potentially contaminate milk are tick-borne encephalitis viruses, found more often in the milk of sheep, goats and less often in cow milk.28 This virus also resists LTLT procedures but it can be inactivated through HTST pasteurization.29

Hepatitis viruses, particularly hepatitis A virus (HAV)30 and hepatitis E virus (HEV)31 can also contaminate milk and a relatively recent study has demonstrated that increased fat content of dairy products appears to contribute to the heat stability of HAV.30 Hepatitis B virus (HBV)32,33 or hepatitis C virus (HCV) pose less of a threat since they recognize parenteral transmission, without a fecal-oral route.

Fungal infections

A series of pathogenic fungi can infect the udder of the cow and hence be excreted in large amounts in the milk. Nocardia asteroides has been found to cause bovine mastitis,34 being excreted in milk for a period of several months. This fungus survives even if the milk is treated at a temperature of 74°C for 15 seconds or at 64°C for 30 minutes, but complete destruction of the organism is possible when the milk is heated at 66°C for 30 minutes. Other fungal species such as Nocardia brasiliensis, Candida tropicalis,35 Candida albicans36 or Candida krusei37 have also been shown to cause bovine mastitis and therefore can be transmitted to humans through incorrectly processed milk, posing a threat of fungal infection38 particularly in immunodepressed patients (for example in case of diabetes,39 HIV-positive patients with decreased CD4 count,40-44 patients with cirrhosis45 or with chronic alcohol consumption).46
Parasitic infections

Certain parasites such as Taenia spp47 or Toxoplasma gondii48,49 can contaminate milk and be transmitted to humans. Other sources of infection include the environment of milk procurement, which is heavily controlled in industrialized farms. Soil contamination may also lead to the presence of soil-borne parasites in milk (e.g., Ascaris lumbricoides, Trichuris trichiura). Hence sanitary conditions, proper pasteurization and hygienic conditions should be maintained to avoid such contaminations.50



Edited 1 time(s). Last edit at 04/02/2020 07:11AM by Tai.

Food farms and food distribution are one of the big problems in many countries.




[www.bbncommunity.com]



Edited 1 time(s). Last edit at 04/04/2020 11:43AM by RawPracticalist.

Thanks for this information, Tai. I do drink raw goat milk except during the winter when I can't get it. It's from a local farmer whose farm is inspected. I'm aware of the dangers, but I drink it so I don't lose weight on Raw, so I guess I'm taking my chances.

I saw an employee at Whole Foods in the meat department right next to the fruit and mushroom section, who was sneezing continuously for like 15 minutes. They must have been short-staffed because he continued to work. He had no shame to continue to sneeze and work. This was a couple weeks ago, maybe 3, before everything became super strict. If coronavirus can spread 27 feet from a sneeze, it definitely reached the raw mushrooms and other raw greenery next to it, and it definitely reached the raw meat even though he was in front of the meat counter (because the sneeze can pass over the counter where the meat is exposed on the other side). Imagine someone like that who is milking cows or packaging the milk. Even if the cow was healthy, if the worker is sick and then sneezes on the milk, the milk will harbor it.

The following just proves that even pasteurized milk would need to be boiled/high heated after purchasing:

Antiviral Substances in Raw Bovine Milk Active Against Bovine Rotavirus and Coronavirus.
[www.ncbi.nlm.nih.gov]

[watermark.silverchair.com]

[www.who.int]

Through the International Food Safety Authorities Network (INFOSAN), national food safety authorities areseekingmore information on the potential for persistence of SARS-CoV-2, which causes COVID-19, onfoods traded internationally as well as the potential role of food in the transmission of the virus. Currently, there are investigations conducted to evaluate the viability and survival time of SARS-CoV-2. As a general rule, the consumption of raw or undercooked animal products should be avoided. Raw meat, raw milk or raw animal organs should be handled with careto avoid cross-contamination with uncooked foods

Currently, there are investigations conducted to evaluate the viability and survival time of SARS-CoV-2. In general, coronaviruses are very stable in a frozen state according to studies ofother coronaviruses, which have shownsurvivalfor up to twoyears at -20°C. Studies conducted onSARS-CoV ad MERS-CoVindicate that these viruses can persist on different surfaces for up to a few days depending on a combination of parameters such as temperature, humidity and light. For example, at refrigeration temperature (4°C), MERS-CoV can remain viable for up to 72 hours. Current evidence on other coronavirus strains shows that while coronaviruses appear to be stable at low and freezing temperatures for a certain period, food hygiene and good food safety practices can prevent their transmission through food. Specifically, coronaviruses are thermolabile, which means that they are susceptible to normal cooking temperatures (70°C). Therefore, as a general rule, the consumption of raw or undercooked animal products should be avoided. Raw meat, raw milk or raw animal organsshould be handled with care to avoid cross-contamination with uncooked foods



Edited 2 time(s). Last edit at 04/04/2020 08:22PM by Tai.

Right.

Make sure you don't approach any humans within 30 feet

Enjoy that paranoia.

Get a bubble or a hazmat stat.

And tell all the wild animals to stop eating raw meat

Fresh.
Make sure you don't approach any humans within 30 feet
Enjoy that paranoia.
Get a bubble or a hazmat stat.

Tai
I was trying to show Jennifer that even if her farm is inspected and perhaps the animals are healthy, the workers themselves could contaminate the milk. And this was the point of the thread: to look at the role that raw milk can play in spreading coronavirus.

Fresh
And tell all the wild animals to stop eating raw meat[/quote]

Tai
I took the time to post this to potentially save some unnecessary suffering. Raw vegans tend to eat RAW animal foods when they decide to experiment. It's such a common pattern. This is for them, not some wild animals. There are people on this board eating raw dairy. This is for them, not wild animals eating raw meat. Even Dr. Flora decided to experiment with raw sushi and got parasites. yes raw vegans are trained so hard to believe that Raw is LAW, so they try the raw animal foods.

In an ideal world, raw milk would be superior to cooked milk, as long as the animal was healthy. But in practical reality, raw milk can harbor so many pathogens. High heat kills coronaviruses

Need to establish that coronavirus CAN BE SPREAD FIRST

HAS not been done

Coronavirus in poultry has long been an issue. People know about chickens but there are other birds.

An Avian coronavirus in quail with respiratory and reproductive signs.
[www.ncbi.nlm.nih.gov]

Here was a plague of sorts transmitted from quail in Biblical times
[biblehub.com]

This was the backstory. The people were doing fine eating manna.
[biblehub.com]