Pasteurized Milk Ordinance – 100 Years of Ensuring Food Safety

We celebrated dairy month in June and whether in Vermont or across the United States, consumers should know that when they purchase dairy products made in the United States, they will be safe for consumption.

While Vermont dairy is known for being leaders in quality milk and amazing dairy products being made from that milk (in 2023 VT cheeses received 142 domestic and international awards) there is a foundation of food safety requirements that have been behind the scenes for 100 years.  The U.S. Public Health Service began the Pasteurized Milk Ordinance (PMO) which was originally called the Standard Milk Ordinance in 1924 to respond to one out of every four foodborne illnesses was directly related to dairy consumption.   

What has evolved over the years is the longest active food safety regulation in the United States. These regulations are science-based and have been evolving with technology for 100 years and counting.  The PMO represents not only dairy food safety but a partnership with farmers and milk cooperatives, milk haulers, processors, scientists, engineers, and regulators.  Today, for every two billion servings of pasteurized milk or milk products consumed in the U.S., less than one person gets sick. 

The high-quality dairy products we have access to in Vermont are made from milk collected to PMO standards on our dairy farms.  These standards allow our farmers to have their milk shipped for processing locally, out of state or internationally!  What do some of these food safety standards look like?   

Standards are set across the entire process for collecting milk and getting it to the facility for processing.  Milk quality and antibiotic screening testing is done with every load of milk shipped from the farm, animal cleanliness, potable water sources, clean milking equipment and clean milk storage equipment all have standards to meet.  In addition, there are regulations regarding proper lighting, ventilation, and storage of items that come in contact with the milk during the milking process.  Whether it’s a door that is self-closing to keep pests and insects out of the room milk is stored in to documenting proper cooling of milk after each milking, the PMO and its requirements are implemented each day on our dairy farms. 

At our dairy plants, they receive the benefit of Vermont’s exceptional milk quality. The milk produced by farmers to PMO standards have their milk turned into family staples like milk, butter, and yogurt. And don’t forget the cheeses; sliced cheese to aged cheeses that are a work of art to the eyes and our taste buds. Last, but certainly not least, milk is used to create to delicious ice cream in flavors new and old.

While consumers delight in the bounty of Vermont dairy products for flavor, textures and consistency, our dairy processors are hard at work maintaining quality and food safety standards.  Regulations ranging from temperatures milk and milk products must be stored at, to how frequently processing equipment must be washed to pasteurization of milk or aging of raw milk cheeses; regulations for food safety in the dairy industry play a role in the safety of the dairy we consume today.   
 
While PMO standard for food safety in the dairy world may not be front and center in the minds of consumers, our dairy industry knows its value.  From the farm, to hauling, to the processor to your plate, the dairy industry puts in a tremendous effort to follow regulations that results in safe and high-quality food for all to enjoy.

So, raise a glass of maple milk or a wedge of sharp Vermont cheddar cheese or a maple creemee, and toast 100 years of food safety under the Pasteurized Milk Ordinance! The future of our dairy industry moves forward with a strong foundation to continue to provide safe and delicious dairy for all.