In the early 1900s, raw milk caused what fraction of food and waterborne outbreaks?

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Multiple Choice

In the early 1900s, raw milk caused what fraction of food and waterborne outbreaks?

Explanation:
Raw milk was a major exposure route for illness before pasteurization was common. Because milk wasn’t treated to kill bacteria, any pathogens from infected cows or during handling could pass straight into people who drank it. Historical data show that roughly one in four food- and waterborne outbreaks were linked to raw milk, highlighting how large a role unpasteurized dairy played in early public health problems. This context helps explain why pasteurization became a widespread, essential control measure—once milk was pasteurized, outbreaks tied to milk declined substantially, improving overall food safety.

Raw milk was a major exposure route for illness before pasteurization was common. Because milk wasn’t treated to kill bacteria, any pathogens from infected cows or during handling could pass straight into people who drank it. Historical data show that roughly one in four food- and waterborne outbreaks were linked to raw milk, highlighting how large a role unpasteurized dairy played in early public health problems. This context helps explain why pasteurization became a widespread, essential control measure—once milk was pasteurized, outbreaks tied to milk declined substantially, improving overall food safety.

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