ST. JOHNS, Mich. (WLNS)—Pasteurization is the process in which certain food items are treated with mild heat to get rid of toxins, harmful bacteria, and helps extend shelf-life on certain items. “The standard is milk is heated to 160 degrees for 15 ...

Raw milk debates tend to harden into camps, but the benefits and risks are more complicated than either side often admits. I revisit earlier claims from ACSH articles in the past few weeks, acknowledging shortcomings.

An Australian company called Naturo has revealed the development of a breakthrough milk processing technique that is heat-free, eliminates more pathogens than pasteurization, and leaves the milk with a refrigerated shelf life of up to 90 days, opening up ...

The discovery of bird flu virus particles in the commercial milk supply has reignited public interest in the century-long debate over pasteurizing milk. Sales of raw milk, or milk that has not undergone the heat treatment process to kill harmful bacteria ...

The following essay is reprinted with permission from The Conversation, an online publication covering the latest research. Recent reports that the H5N1 avian flu virus has been found in cow’s milk have raised questions about whether the U.S. milk supply ...

Alexander Tin is a digital reporter for CBS News based in the Washington, D.C. bureau. He covers federal public health agencies. Allison Elyse Gualtieri is a Senior News Editor for CBSNews.com, working on a wide variety of subjects including crime, longer ...