Food Protection Trends - March/April 2018 - 105

(10). Recently, the Centers for Disease Control and Prevention identified an increase in the number of outbreaks that
were attributed to the consumption of raw milk, from 30 in
2007-2009 to 51 in 2010-2012. These outbreaks included
a total of 979 illnesses and 73 hospitalizations (no deaths)
across 26 states (10). Previous research has found that 96%
of foodborne illnesses associated with contaminated dairy
products were due to consumption of raw milk (5).
To limit the potential for outbreaks, the sale of raw
milk is regulated at both the federal and state levels.
At the federal level, regulations by the Food and
Drug Administration prevent raw milk from being
transported and sold across state lines (11). However,
state regulations regarding the sale of raw milk vary.
Some states allow the retail sale of raw milk at traditional
grocery stores, on the farm from where it is produced or
at farmers' markets. Other states do not allow retail sale
but have provisions wherein consumers can purchase
partial ownership of a cow or goat (e.g., a "cow/goatshare" agreement). Some states simply prohibit any/all
sales of raw milk (11). Recently, the number of states
that allow the sale of raw milk products has increased,
numbering 30 in 2011, and this has increased the access
consumers have to raw milk products (5).
Recent studies in Vermont and Michigan reported that
raw milk consumers believe it to be healthier and tastier
than pasteurized milk (7, 8). These consumers perceived
raw milk to provide additional health benefits and as a
group do not trust state health officials' recommendations
on the products' safety (7, 8). Non-raw milk consumers
cited lack of availability, not drinking any milk products,
and safety concerns as reasons why they do not consume
raw milk (7, 8). In both states, the retail sale of raw milk is
restricted, which limits its availability and may change its
consumer profile.
Previous studies examining raw milk consumption
practices have focused only on two themes; why individuals choose to consume raw milk (i.e., current raw milk
consumers) and why individuals do not (i.e., non-raw milk
consumers) (5, 7, 8). Further, current raw milk consumers
may have different consumption patterns, in which some
consume only raw milk (i.e., exclusive raw milk consumers)
and others consume both raw milk and pasteurized milk
(i.e., non-exclusive raw milk consumers). Previous studies
have not examined differences in current versus former raw
milk consumers and non-exclusive versus exclusive current
raw milk consumers.
Additionally, previous research has been restricted to
determining why individuals do not consume raw milk
products (8). No previous work has examined why individuals
who previously consumed raw milk ceased consumption (i.e.,
former raw milk consumers). This information is essential in
the development of public health campaigns regarding the
known health risks of raw milk consumption.

The three states that comprise the Pacific Northwest
(Idaho, Oregon and Washington) allow the retail sale of raw
milk at some level, creating a larger population that may
have more access to purchasing raw milk the populations
studied than in previous work. Given the recent increase
in states allowing the retail sale of raw milk and the known
risks associated with the product, it is critical to understand
the demographic profile of consumers and their reasons
for drinking raw milk. Therefore, the objective of the study
was to determine the knowledge, attitudes, and practices
regarding raw milk consumption among never, former, and
current consumers in the Pacific Northwest. Additionally,
we sought to determine if attitudes and practices regarding
raw milk consumption differed between current consumers
who drink raw milk exclusively compared to non-exclusive
raw milk consumers.
MATERIALS AND METHODS
Eligible participants were individuals 18 years of age
and over and residents (self-reported) of Idaho, Oregon,
or Washington. Participants were recruited using online
advertisements on a social media site that targeted "health
conscious" (defined by the social media site; algorithm
unavailable) adults in the three states. The anonymous survey
was available online between May and July 2014. The study
received approval from the Institutional Review Board at
Oregon State University, and participants provided informed
consent (with a waiver of signature, to retain anonymity and
accommodate the online nature of the survey).
The survey instrument was designed primarily using
existing instruments that were revised using results
from a literature review and expert opinion (1, 7, 8).
The instrument included information regarding basic
demographics, history and frequency of consuming raw
milk, reasons for or against drinking raw milk, source
of raw milk, and risk perception of drinking raw milk.
The instrument was entered and administered through
Qualtrics, a web-based survey program (Qualtrics, ver.
0614191, Provo, UT).
A current raw milk consumer was defined as someone
who answered "yes" to the question about currently
consuming raw milk. Exclusive current raw milk consumers
were current raw milk consumers who reported drinking
raw milk only; non-exclusive current raw milk consumers
were current consumers who reported consuming raw milk
along with pasteurized milk. Former raw milk consumers
were identified as consumers who indicated that they had
consumed raw milk within the past five years but did not
currently consume raw milk. A non-raw milk consumer was
someone who reported never consuming raw milk within
the past five years.
Responses were coded and analyzed using the R software package (R Development Core Team, ver. 3.2.5,
Vienna, Austria). Descriptive statistics were used to create

March/April Food Protection Trends

105



Table of Contents for the Digital Edition of Food Protection Trends - March/April 2018

Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Red Meat and Poultry
Knowledge, Attitudes and Practices Regarding Raw Milk Consumption in the Pacific Northwest
Knowledge and Implementation of Good Agricultural Practices among Kentucky Fresh Produce Farmers
Visible Soil as an Indicator of Bacteria Concentration on Farmworkers’ Hands
Beyond the Bio - Jim Dickson
PDG Highlight - The Food Safety Culture Professional Development Group
General Interest Paper Leveraging Current Opportunities to Communicate Lessons Learned from Root Cause Analysis to Prevent Foodborne Illness Outbreaks
General Interest Paper Safe Food for Canadians Regulations: Is Your Business Ready?
Industry Products
Coming Events
Food Protection Trends - March/April 2018 - Cover1
Food Protection Trends - March/April 2018 - Cover2
Food Protection Trends - March/April 2018 - 89
Food Protection Trends - March/April 2018 - 90
Food Protection Trends - March/April 2018 - 91
Food Protection Trends - March/April 2018 - 92
Food Protection Trends - March/April 2018 - 93
Food Protection Trends - March/April 2018 - 94
Food Protection Trends - March/April 2018 - 95
Food Protection Trends - March/April 2018 - Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Red Meat and Poultry
Food Protection Trends - March/April 2018 - 97
Food Protection Trends - March/April 2018 - 98
Food Protection Trends - March/April 2018 - 99
Food Protection Trends - March/April 2018 - 100
Food Protection Trends - March/April 2018 - 101
Food Protection Trends - March/April 2018 - 102
Food Protection Trends - March/April 2018 - 103
Food Protection Trends - March/April 2018 - Knowledge, Attitudes and Practices Regarding Raw Milk Consumption in the Pacific Northwest
Food Protection Trends - March/April 2018 - 105
Food Protection Trends - March/April 2018 - 106
Food Protection Trends - March/April 2018 - 107
Food Protection Trends - March/April 2018 - 108
Food Protection Trends - March/April 2018 - 109
Food Protection Trends - March/April 2018 - 110
Food Protection Trends - March/April 2018 - Knowledge and Implementation of Good Agricultural Practices among Kentucky Fresh Produce Farmers
Food Protection Trends - March/April 2018 - 112
Food Protection Trends - March/April 2018 - 113
Food Protection Trends - March/April 2018 - 114
Food Protection Trends - March/April 2018 - 115
Food Protection Trends - March/April 2018 - 116
Food Protection Trends - March/April 2018 - 117
Food Protection Trends - March/April 2018 - 118
Food Protection Trends - March/April 2018 - 119
Food Protection Trends - March/April 2018 - 120
Food Protection Trends - March/April 2018 - 121
Food Protection Trends - March/April 2018 - Visible Soil as an Indicator of Bacteria Concentration on Farmworkers’ Hands
Food Protection Trends - March/April 2018 - 123
Food Protection Trends - March/April 2018 - 124
Food Protection Trends - March/April 2018 - 125
Food Protection Trends - March/April 2018 - 126
Food Protection Trends - March/April 2018 - 127
Food Protection Trends - March/April 2018 - 128
Food Protection Trends - March/April 2018 - 129
Food Protection Trends - March/April 2018 - Beyond the Bio - Jim Dickson
Food Protection Trends - March/April 2018 - 131
Food Protection Trends - March/April 2018 - 132
Food Protection Trends - March/April 2018 - PDG Highlight - The Food Safety Culture Professional Development Group
Food Protection Trends - March/April 2018 - General Interest Paper Leveraging Current Opportunities to Communicate Lessons Learned from Root Cause Analysis to Prevent Foodborne Illness Outbreaks
Food Protection Trends - March/April 2018 - 135
Food Protection Trends - March/April 2018 - 136
Food Protection Trends - March/April 2018 - 137
Food Protection Trends - March/April 2018 - 138
Food Protection Trends - March/April 2018 - 139
Food Protection Trends - March/April 2018 - General Interest Paper Safe Food for Canadians Regulations: Is Your Business Ready?
Food Protection Trends - March/April 2018 - 141
Food Protection Trends - March/April 2018 - Industry Products
Food Protection Trends - March/April 2018 - 143
Food Protection Trends - March/April 2018 - 144
Food Protection Trends - March/April 2018 - 145
Food Protection Trends - March/April 2018 - 146
Food Protection Trends - March/April 2018 - 147
Food Protection Trends - March/April 2018 - Coming Events
Food Protection Trends - March/April 2018 - Cover3
Food Protection Trends - March/April 2018 - Cover4
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