engleski

A-Pasteurianism in Croatian dairy work: another form to human–microbial relations

In Croatia, state legislation on milk production has a significant effect on how farmer–microbial relations unfold in milk production. Notably, the shape these relations take on those dairy farms that follow state legislation is quite different to the shape of farmer–microbial relations on farms that do not. In this article, the author starts by offering ethnographic examples of farmer– microbial relations on both “types” of farms. Then, using Bruno Latour’s definition of the Pasteurian as a “revealer of microbes, ” she argues that one can readily identify those farms that follow state legislation as taking a Pasteurian approach. The other farms, however, are more difficult to define. They can be described as neither post-Pasteurian, nor pre- Pasteurian. Therefore, the author proposes that the notion of “a-Pasteurian” is the most apposite way to describe their relations with microbes. She then spends the last part of the article further considering the a-Pasteurian approach.

Milk ; human–microbe relations ; Croatia ; Pasteurianism ; food safety

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