As a certified placenta arts specialist through APPA, I want to encourage everyone to do their research and learn the facts. You can start with this rebuttal from my certifying organization:
If you read the original CDC "notes from the field" you'll see they mention heating above 130 degrees for at least 121 minutes is necessary to kill certain bacteria. In our practice, using the steamed/Traditional Method we cook the placenta for 40 minutes to reach an internal temperature of at least 160 degrees AND the placenta is then dehydrated at 145-160 degrees for 10-12 hours. With the Raw Start method we dehydrate for 12+ hours at 160 degrees.
In the case in Oregon it appears that the encapsulator was using a lower temperature for dehydration. How could that happen? Well, in order for a food to be considered truly "raw" it cannot be heated above 118 degrees. So, some poorly trained encapsulators dehydrate at this low temperature. However, when it comes to food safety, we cannot dehydrate that low. That is why we call our method "Raw Start." Technically it's not raw but we do this on purpose because safety is our number one concern. If a mom knows she is colonized with GBS she may want to consider the Traditional Method for that extra layer of protection that steaming provides.
It's also important to note that this mother should have never consumed her placenta in the first place because of an active infection in her baby. That, or an infection in the mother, is a contraindication.
As with all decisions about pregnancy, birth, your baby's care, and really all of life, it's important that each mother does her own risk/benefit analysis based on facts not opinions or fear. If anyone has any questions you can contact Anne at any time.