Many governmental officials and the majority of public health organizations hold to the need for pasteurization. Before pasteurization, many dairies, especially in cities, fed their cattle on low-quality food, and their milk was rife with dangerous bacteria. Pasteurizing it was the only way to make it safely drinkable. As pasteurization has been standard for many years, it is now widely assumed that raw milk is dangerous. The Cornell University Food Science Department has compiled data indicating that pathogenic microorganisms are present in between 0.87% and 12.6% of raw milk samples.