^^ No it just goes largely unnoticed because people will blame something else or not die. Food poisoning is very treatable with broad spectrum antibiotics. Most people don't die as a result.
Have to remember that infection chances are lowered compared to eggs as infected udders are treated and removed from production. It is usually early onsett or cows who don't show signs that contaminate milk. Eggs the chance is moderate, but as a result you can go years without being individually infected. So milk you could go even longer. Or you could be the one that ends up in emergency on the IV or if you don't get there in time dead.Quote
I've posted this one before about milk pasteurisation. Thought I'd post it again.
Yes there is some denaturing of proteins, etc but it depends on the temp and duration. As you can see the standard is 72 degrees and causes 2.8% denaturing of protein and very little else while giving good control of bacteria. I've actually toured dairy's in the USA and Australia and they tend to use the standard as set down by industry. This is directly advised from their councils which have science advisors (and sponsor most of the research and journals themselves as a result). So pretty much guaruntee that dairy isn't trying to destroy full cream milk. Now low fat and skim is a different story completely........