The first provincial laws mandating pasteurization (Ontario, 1930s) were introduced not in response to food safety concerns but as a marketplace strategy to eliminate competition from farmers who were selling milk direct to consumers: see pp 26-27 of “1932 – 1966 the Ontario Whole Milk Producers’ League” (by E. H. Brethour and C. L. Clarke, 1966) below:
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The State of Wyoming ordered Cody’s Hippy Cow Creamery to stop serving raw milk lattes. The Food Freedom Act’s author says the cease-and-desist has no basis in state law.
Studies linking raw milk legalization to increased illness measured raw outbreak counts without controlling for consumption. More recent research, adjusted for consumption volume, shows outbreak rates declining as legal access has expanded.
Dr. Leana Wen, former Baltimore City Health Commissioner, argues in The Washington Post that a broad anti-raw-milk crusade would erode public trust and distract from more important public health battles.
The three-bill package has cleared the House Government Operations and Rules Committees and is pending further House action.
The bill raises the on-farm raw milk sales cap from 100 to 1,500 gallons per month, permits advertising, allows farm-produced raw milk cheese, and mandates state-issued warning labels on all raw milk containers.
Raw milk foodborne illness is measured two ways in the epidemiological literature: per serving consumed and per consumer. Both metrics produce low absolute rates.
