Milk is a widely used ingredient of long-term human diets all over the world and is a staple that provides essential minerals (such as calcium), protein, and vitamins. For this reason, the passionate disagreement continues regarding drinking pasteurized or unpasteurized milk. Raw milers support raw milk saying that it provides better health benefits than processed milk. Unpasteurized milk is not considered safe to drink as it can contain harmful bacteria like Salmonella, E. coli, and Listeria. These pathogens can cause serious illnesses, especially in young children, the elderly, pregnant women, and those with weakened immune systems. Pasteurization kills these harmful microbes, making milk safer to consume.
However, health agencies and scientific research continue to consistently espouse the huge health dangers associated with drinking raw milk. In the article, you find comprehensive information not only about raw milk but also about existing myths and prevailing myths on raw milk and the official position of the FDA, CDC, Harvard Health, and Cleveland Clinic.
Unpasteurized (raw) milk is milk that has not been heat-treated to kill harmful bacteria. It comes straight from the animal and may contain pathogens like E. coli or Salmonella. Other than lacking pasteurization, raw milk has not undergone treatment to kill the bacteria in it, allowing it to pass through without treatment that kills healthy bacteria but starves the milk of nutrients. The process to pasteurize requires cooking milk to 161°F (72°C) for 15 seconds, then cooling rapidly.
After the filtration and cooling process, people drink raw milk directly from the milk machine and this prevents heat treatments. It’s marketed by advocates as “whole milk” “natural,” or “farm-fresh” milk.
Raw milk contains:
Scientific research shows that drinking raw milk increases the risk of serious foodborne illnesses, including infections from E. coli, Salmonella, and Listeria. These pathogens can cause severe health issues, especially in children, pregnant women, and the elderly. Pasteurization significantly reduces these risks without majorly affecting the milk’s nutritional value.
Raw milk contains bacteria and pathogens that are not destroyed by pasteurization enough to not be proper. Among the dangerous microorganisms found in unprocessed milk are the following bacteria:
They cause severe and life-threatening infection patterns most commonly in young children and adolescent females as well as individuals above 65 years of age, and also in immune-compromised groups. There is a huge risk of getting sick from foodborne illness with raw milk, as the U.S. Food and Drug Administration (FDA) says. Typically, infection symptoms include diarrhea, vomiting, cramping of the abdomen, fever, and fatigue.
Therefore, in these situations, cells can get complicated to result in kidney failure (Hemolytic Uremic Syndrome by E. Coli) miscarriage, stillbirth, sepsis, or fatality. The Centers for Disease Control and Prevention (CDC) added that the pathogens are not visible, smellable, or tasteable and that laboratory testing is needed to know if raw milk is contaminated.
Raw milk has repeatedly appeared as the cause of more dairy-related foodborne illness outbreaks as has always been reported by the CDC. Based on CDC tracing, there were 81 outbreaks attributable to raw milk consumption from 1993 to 2012.
Most of these outbreaks were caused by pathogens such as Campylobacter, STEC, Salmonella, etc. This includes later data containing knowledge that from 2013 to 2018, 75 raw milk outbreaks were associated with hundreds of illnesses. They also help to increase the risk of eating unpasteurized dairy.
Second, pasteurized milk is not a bad idea either from a nutritional point of view, as it does not really destroy the nutritional value but it does it remove the harmful pathogens that could give rise to serious health issues.
The most terrible germ discovered in unpasteurized milk – Listeria monocytogenes – is an especially risky parasite to pregnant women and their unborn children.
Pregnant women are 10 times more likely to acquire listeriosis than the general public; they are one-tenth as likely. The CDC also recommends strongly against pregnant women and infants or young children consuming raw milk or food made from raw milk because they may contain the bacteria Listeria. The mother, who may have some mild or flu-like symptoms, may silently infect the baby with laudable listeriosis.
Yet, despite the overwhelming evidence supporting the issues listed as already having more than 99.999% scientific consensus, the myths of consuming raw milk are more difficult to kill.
Fact: Usually, pasteurization causes a minor loss of nutrients. The majority of essential nutrients such as calcium, protein, and vitamin D remain unaffected but vitamin C and vitamin B2 may decrease by a small margin. However, as Harvard Health explains, pasteurization does not affect the nutritional value of the milk.
Fact: While some enzymes are destroyed, many of the “probiotics” claimed by raw milk advocates are not naturally present in milk but come from contamination. Consequently, pasteurizing invokes the safety of fermented dairy, which is then made beneficial probiotics by adding safe bacterial cultures.
Fact: Even in milk, healthy animals under sanitary conditions might be producing harmful bacteria. The FDA says raw milk is inherently dangerous because the cows may be carrying the disease, but show no signs of illness.
Reasons that can make people want to consume unpasteurized milk are many.
1. Belief in Superior Taste and Freshness
Enthusiasts who claim the pasteurization process decreases fat content when they eat raw milk prefer a smoother taste experience.
2. Distrust of Government and Industrial Food Systems
It became popular to believe that pasteurization allows corporate interests to rake in dough while not protecting consumers.
3. Holistic or Natural Living Philosophies
Raw milk supporters say natural unprocessed foods always give better health output than does food treated.
4. Claims of Lactose Intolerance Relief
Unprocessed milk is reported by entry-level reports to be easier to digest since all the enzymes remain intact. This particular assertion cannot be validated via available research.
The FDA strongly advises against consuming raw milk, citing serious risks of foodborne illnesses and hospitalization. It maintains a firm stance that raw milk poses significant health hazards. According to the CDC, raw milk is linked to more outbreaks than any other dairy product, and recommends only pasteurized dairy for all age groups.
Harvard Health also emphasizes that there’s insufficient scientific evidence to support any health benefits of raw milk. Especially for vulnerable groups like pregnant women and children, the risks far outweigh any perceived advantages. Instead, experts suggest choosing pasteurized dairy with added probiotics for a safer, healthier option.
Making raw milk completely safe at home is extremely difficult and not recommended by health experts. While some people attempt home pasteurization by heating milk to kill bacteria, it’s hard to control the exact temperature and time needed to ensure safety. Even with careful handling, there’s still a risk of contamination.
Raw milk taste, nutritional value, or probiotics can still be reaped if you select pasteurized dairy with probiotics.
Such products are also safety protective and have nutritional benefits. The Scientific Community Advocates against Human Consumption of Any Commercially Sold Nonpasteurized Milk.
There is quite a consensus among scientific experts who work in different fields not to consume raw milk. Raw milk poses numerous dangers to your health because it lets the Salmonella alongside E. Coli and Listeria bacteria allow dangerous content levels to enter its supply. Despite advice from experts at the FDA, CDC, Cleveland Clinic, and Harvard Medical, the FDA and CDC are in favor of natural milk characteristics but overwhelmingly agree that there are more risks than benefits. Pasteurization is the process by which public health protection depends as it safeguards the quality of the milk and its nutritional content.
Unpasteurized milk, also known as raw milk, is milk that has not been heat-treated to kill harmful bacteria like Salmonella, E. coli, and Listeria.
Raw milk can carry dangerous bacteria and germs that pose serious health risks, especially to vulnerable groups like children, pregnant women, and the elderly.
Yes, consuming raw milk increases the risk of foodborne illnesses due to pathogens that are typically eliminated during pasteurization.
Some claim raw milk has more nutrients and enzymes, but the health risks generally outweigh these unproven benefits according to health authorities like the CDC and FDA.
In the UK, raw milk sales are legal under strict regulations, while in the US, laws vary by state—some allow sales, others ban it completely.
To make raw milk safe, you can pasteurize it at home by heating it to 63°C (145°F) for 30 minutes or 72°C (161°F) for 15 seconds, then cooling it quickly.
Yes, raw milk often has a creamier texture and a richer taste compared to pasteurized milk due to its natural fat and enzyme content.
No, pregnant women should avoid raw milk as it can contain harmful bacteria that may lead to miscarriage, stillbirth, or severe illness.
While raw milk may retain slightly more enzymes and vitamins, the difference is minimal—and not worth the increased risk of serious infections.
Raw milk typically lasts 7–10 days in the fridge if kept cold, but spoilage and bacterial growth can occur faster without proper handling.
No, children should not drink raw milk due to the high risk of bacterial infections, which can lead to severe health complications in young immune systems.
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