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Raw for Retail - Milk and Dairy

 Milk and Dairy Sampling Explanation and Required Sampling Frequencies

The Texas Department of State Health Services requires licensed Raw for Retail dairies to have their milk sampled on a quarterly basis for pathogenic bacteria and for the presence of antibiotics in the milk.  If either of these are found present in milk intended for sale as Grade "A" Retail Raw, the dairyman's product will be immediately detained and not available for public sale.  This procedure is required to react to imminent health hazards present for consumers who may purchase or consume the milk.  WITHOUT proper pasteurization of raw milk, the risk for contamination outbreaks increase 24%.  WITH proper pasteurization of raw milk, contamination outbreaks are less than 1%.  Therefore, any presence of antibiotics or the below pathogenic bacteria are not tolerated.  

The department will sample, at least quarterly, each Grade A raw milk processor dairy farm whose Grade A raw milk and Grade A raw milk products are produced and intended for consumption within the State of Texas.
Routine Milk Tests Performed    Standard Limit Counts on Milk Samples Collected
Bacteria (also known as Standard Plate Count) 20,000 mL
Somatic Cell Count 750,000 per mL (Cow Milk)
1,500,000 per mL (Goat Milk)
10 per mL
Growth Inhibitors (Antibiotics) Must not be present
Freezing Point (the presence of added water in whole milk Cryoscope reading of -0.524 or above
Less than 0.5 parts per billion (ppb).

The specific pathogenic bacteria Grade "A" Retail Raw is tested for are:  
  • Salmonella
  • Listeria Monocytogenes
  • E. Coli 0157:H7
  • Campylobacter sp.
  • Yersinia enterocolitica
  • Staphlococcus aureus enterotoxin
Last updated May 25, 2021