FormulaNova said...
Sometimes they even do it to protect the public health.
Just today there was a story about a person catering for her local group and passing on salmonella in the food. She was fined heavily, even though she wasn't running a business.
I think you could easily argue that some sort of control is needed for food production.
The whole concept was for public health.
In the case of milk, pasteurisation extends the shelf life by reducing the bacterial load at the same time as making it free of nasties that could hurt us. These nasties always exist in higher loads in an unhygienic environment.
So when a bloke is milking 400 cows that have trudged in from a feedlot with their teats swinging around in their own sh!t has a safety net for not taking time to look at for mastitis etc..
Whereas the bloke who is milking the house cow by hand will notice immediatley if there is a problem. In the unlikely event that he has let things slip, if he gets a gutfull of titty pus it is his own fault.
So yes you have to regulate because people cut corners, which is a bit sad.