Descriptive epidemiology of consumption of unpasteurized dairy products, Oregon, 2011-2016

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Citeable URL: https://ir.library.oregonstate.edu/concern/defaults/3197xn74f

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Attribute Name	Values
Creator	Pearson, Kaitlyn
Abstract	Consumption of raw dairy products has been linked to diseases such as Salmonella, Campylobacter, E. coli and Listeria. Current retail sale of raw milk in Oregon is limited to disease-free goat or sheep milk. Raw cow milk is legally for sale on farms with less than three cows. Consumers have various perceived benefits of raw milk consumption including but not limited to: Better taste, increased nutritional value and the presence of beneficial bacteria.
Contributor	Bethel, Jeffrey W.
Resource Type	Poster
Date Available	2017-06-02T17:05:47+00:00
Date Issued	2017-05-19
Degree Level	Bachelor's
Degree Name	Bachelor of Science (B.S.)
Advisor	Bethel, Jeffrey
Conference Name	Celebration of Undergraduate Excellence
Conference Location	Corvallis, Oregon, USA
Academic Affiliation	College of Public Health and Human Sciences
Non-Academic Affiliation	Oregon State University. Celebration of Undergraduate Excellence
Rights Statement	In Copyright
Funding Statement (additional comments about funding)	Undergraduate Research Awards Program
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/61025

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