According to American Medical News, June 10, 1996, in an article entitled. "Food-borne Illnesses a Growing Thread to Public Health," it is asserted that between 6.5 million and 81 million Americans experience food-borne illnesses each year and about 9,000 die as a result.
In the Journal of the American Dietetic Association we are told what kinds of foods are most likely to cause food-borne illness:
"Moist, high-protein, and salty foods that have been cooked are most often involved in outbreaks of staphylococcal food-borne illness. Food usually implicated in streppyogenes outbreaks are predominantly composed of milk, eggs, or meat."
Why is milk one of the main foods implicated in food-borne illnesses? Charles Attwood, MD states that by Federal law, icc (approx 1/5 teaspoon) of Grade A pasteurized milk can contain 750,000 lymphocytes (pus cells), 20,000 bacteria, and 10 coliform organisms. The lymphocytes are a result of bacteria that they were tryingto fight against.
When milk is bought at the store, brought home, and placed in a modern refrigerator, the bacteria count can double or triple every 24 hours. Just imagine how much bacteria there would be in that container of milk in 3 or 4 days!
Milk has a high content of fat and protein and thus is an excellent culture medium for bacteria to multiply in. This is also true of cooked foods that contain milk. Staph bacteria grow in this culture medium and cause a toxin. It is this toxin that makes you very ill and can even result in death.
Couresy of: SOS Ross Reports - October 2001