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1 .This is Scientific American 60-Second Health. I'm Dina Fine Maron. Got a minute?
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2 .Got bacteria?
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3 .That's the question du jour for people on both sides of the debate about raw milk.
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4 .That's milk which has not undergone pasteurization, the century-old process of using heat to kill potentially harmful bacteria.
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5 .Thirty states allow consumers to buy raw milk.
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6 .Proponents of raw milk contend that it provides health benefits and tastes better.
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7 .Opponents note that more people are getting sick from bacteria in the raw milk.
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8 .And the CDC recommends avoiding it.
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9 .A new study finds that between 2010 and 2012, 5 percent of all U.S.food-borne outbreaks with a known source were tied to raw milk.
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10 .An outbreak is defined as two or more cases of similar illness resulting from ingestion of the same food.
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11 .The research is in the CDC journal Emerging Infectious Diseases.
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12 .Microbes in raw milk, including salmonella, E.coli, campylobacter and Listeria—sparked an average of three outbreaks per year between 1993 and 2006.
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13 .But the new study finds an average of 13 such outbreaks annually from 2007 through 2012.
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14 .During that time raw milk consumption resulted in 979 illnesses and 73 hospitalizations.
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15 .And more than 80 percent of such cases occurred in states where selling raw milk is legal.
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16 .So caveat emptor, let the buyer beware.
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17 .And the drinker even more so.
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18 .Thanks for the minute, for Scientific American 60-Second Health. I'm Dina Fine Maron.
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