225. Heal your gut with RAW MILK: a conversation with Mark McAfee from Raw Farm
Paul Saladino MD podcast
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The Rapidness of Approved Testing for Pathogens
When milk comes out of the cow's udder, it has to be 99 degrees. Within two minutes of leaving that udder,. it is chilled to 37 degrees down to the mid 30s. So super clean, super quick, super cold. And that's what gives you that 21 day shelf life. If for some weird reason, and I haven't seen it happen, but if a pathogen was to escape and get into that milk, we do know that campylobacter, salmonella, and E. coli, those three pathogens die off in cold over 14 days. They don't grow. Cold chilling is actually a critical control. Keep it cold, keep
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