Dr. Hull"s statement to the court continued: Hygiene is defined as the science of health, its preservation and the prevention of disease. It is the practice of measures designed to attain and preserve health. Disease is the unhealthy state caused by toxic chemicals or by harmful microbes called pathogens. The scientific hierarchy of control of disease, including food-borne disease in order of importance is; a. Immunity b. The chemistry of the food; and c The pathogen Milk is available in two different forms, raw fresh milk and cooked (pasteurized or UHT) milk. Raw milk is a live food like fruits and vegetables. It contains many living systems that kill or inhibit pathogens. Most of these systems are destroyed by pasteurization The public health problems historically associated with raw milk are scientifically understood and are controlled on an organic dairy farm. The key problems and their controls are a. Diseased and stressed cows produce contaminated milk. These are problems in intensive farming where non-traditional feeding and housing of dairy cows is practiced. They cause the cows to shed pathogens. The milk of diseased cows is easily recognized by the uneven texture of the milk. b. Water adulteration (addition of non-potable water) to milk, which adds pathogens directly to milk and also destroys the live components of milk c. Use of sanitizers such as quaternary ammonium compounds that destroy the live components of milk. These sanitizers are promoted to farmers as a method of reducing the bacterial count in their farm milk. These compounds kill lactic acid bacteria used in Cheese and yoghurt making and also kill the immunity promoting bacteria in the gut of humans Raw milk contains lactic acid bacteria, a key component of gut immunity, which is absent in pasteurized milk. Raw milk will always ferment to an acid product like yoghurt or cheese on storage and is harmless to consume; whereas pasteurized milks go rotten (putrefy) and will make one sick if consumed. Exhibit A, raw milk and Exhibit B, pasteurized milks Pasteurized milk was first introduced to extend the shelf life of fresh foods such as milk (Pasteur). Today it is a useful food safety tool in marketing bulk farm milks that have a high probability of including milk from diseased or stressed cows Both raw and pasteurized milks are safe foods and should be considered as different foods.