National dairy organizations, dairy companies and cooperatives in Wisconsin commended and thanked Wisconsin Governor Jim Doyle for vetoing legislation that would have authorized the sale of raw milk at dairy farms. National Milk Producers Federation and the International Dairy Foods Association. Wisconsin Cheese Makers Association, the Wisconsin Veterinary Medical Association (WVMA) and the Dairy Business Association applauded Governor Doyle’s decision.
Federal law prohibits the interstate sale of raw milk, but allows states individual discretion to regulate raw milk sales within their borders. Several states in recent years have loosened restrictions on the sales and marketing of raw milk, even as the product has been repeatedly linked to serious illnesses from coast to coast.
“Many other state dairy organizations in Wisconsin, along with the health professional community, made a major effort in the past week to provide some badly-needed perspective on the potentially deadly consequences if the state were to have passed this bill,” said Jerry Kozak, President and CEO of NMPF. “On behalf of the national dairy producer sector, we appreciate the statement that Gov. Doyle is making by vetoing this bill.”
Connie Tipton, President and CEO of IDFAas noted that while raw milk represents less than 1% of fluid milk consumption, it causes over 70% of the food borne illness outbreaks in dairy. According to the Centers for Disease Control, before pasteurization was widely instituted in the 1920s, disease outbreaks from raw milk were the No. 1 food safety concern in the country.
“Governor Doyle has looked at the science, listened to health professionals and acknowledged a dairy industry all solidly opposed to this bill. We’re breathing a sigh of relief today,” said John Umhoefer, executive director of the Wisconsin Cheese Makers Association.
“This legislation represented a step backward in assuring safe food for America’s dinner tables,” Umhoefer said. The dairy industry has through the decades used tools in microbiology and processing technology to improve the safe production and handling of dairy foods. “Governor Doyle cast his vote today for safe, wholesome dairy foods and for the families of Wisconsin,” Umhoefer said.
“Permitting raw milk sales would have jeopardized Wisconsin’s high standards for food safety,” said Dr. Philip Johnson, WVMA president. “Those standards are vital to protecting public health and maintaining consumer confidence in Wisconsin’s dairy industry.”
In order to prevent serious disease outbreaks, only pasteurized milk and milk products should be sold for human consumption. The simple, yet vitally important process of pasteurization kills bacteria and makes milk safe.
“Veterinarians will continue to contribute to the debate about raw milk consumption as part of a stakeholder workgroup at the state Department of Agriculture,” said Dr. Johnson. “We have an obligation to ensure that the science behind raw milk is properly considered.”
“Governor Doyle listened to Wisconsin’s health care professionals…and he deserves a thank you for taking a courageous stand by vetoing the proposed commercial sale of raw milk,” said Jerry Meissner, President of the Dairy Business Association (DBA).
Source: National Milk Producers Federation; The International Dairy Foods Association (IDFA); Wisconsin Cheese Makers Association; Wisconsin Veterinary Medical Association (WVMA) and the Dairy Business Association