A new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk that has been subjected to high-temperature, short-time pasteurization. The model is intended to inform milk food safety decision-making.

High-temperature, short-time pasteurization is the most commonly used pasteurization method in the U.S. Certain bacteria in milk, including B. cereus, have the ability to withstand pasteurization and sicken consumers.