Drinking Raw Milk May Be Trendy, but No, It’s Not Safe

Believe it or not, there’s a rich history of how humans have prepared their milk. It’s been more than 120 years since Louis Pasteur invented “pasteurization,” a fail-safe process for killing the bacteria raw milk can harbor, including Salmonella, E. coli and Listeria. 

Today, milk is a family staple for good reason. The calcium it contains helps build strong bones and teeth while keeping your heart beating, blood clotting and muscles and nerves functioning.

But in recent years, a small but growing number of people have started to prefer unpasteurized — or raw — milk and milk products instead of the more standard pasteurized milk. They believe raw milk offers more nutrients, causes fewer allergies and promotes overall health.

But despite this rise in drinking milk straight from the cow, many experts warn against the health risks of drinking raw milk.

Registered dietitian Erin Rossi, RD, LD, explains how to enjoy your milk in the safest way possible.

Dangers of drinking raw milk 

Is drinking raw milk healthier? Most evidence points to a firm “no.” The U.S. Centers for Disease Control and Prevention (CDC) reports that unpasteurized milk is more likely than pasteurized milk to cause foodborne illness that can lead to hospitalization.

There’s a reason the milk coming from cows, sheep, goats or other animals needs to be pasteurized before it hits our lattes or cereal bowls. The pasteurization process kills bacteria to make the milk safe to drink. “A little processing goes a long way in preventing the illnesses associated with raw milk,” says Rossi.

Drinking raw milk can increase your risk for illnesses like:

• Escherichia coli (E. coli): Certain strains of E. coli can cause severe abdominal cramps, diarrhea (often bloody) and vomiting. In some cases, it can lead to hemolytic uremic syndrome (HUS), a serious condition affecting the kidneys.
• Salmonella: This bacterium can cause symptoms like diarrhea, fever and abdominal cramps. In severe cases, it can lead to hospitalization, especially in young children, the elderly and those with weakened immune systems.
• Listeria monocytogenes: This bacterium causes an infection called listeriosis, which is especially dangerous for pregnant people, newborns, older adults and people with weakened immune systems. It can lead to miscarriage, stillbirth, premature delivery or life-threatening infections in newborns.

Additionally, drinking raw milk can put you at risk for highly pathogenic avian influenza (HPAI), also known as bird or avian flu. While avian flu is rare in humans, there are some known cases. The U.S. Food and Drug Administration (FDA) issued an advisory explaining that this virus can be transmitted by wild birds to other species, including dairy cattle.

And milk from infected cows can carry the HPAI virus. Though it’s still unclear whether you can become infected with HPAI by drinking contaminated raw milk, the FDA still considers it a high-risk food and cautions against consuming it.

Who’s at risk?

Drinking raw milk doesn’t affect everyone equally. Most healthy people recover quickly from the vomiting, diarrhea, abdominal pain and flu-like symptoms that an infection stemming from raw milk can cause. 

But older people, children, pregnant people and those with weaker immune systems can quickly get very sick. Symptoms can become chronic, severe and even life-threatening.

You should see a healthcare provider promptly if you become ill after consuming a raw milk product — especially if you’re pregnant.

Why people believe raw milk is healthier

Raw milk advocates believe unpasteurized milk provides more nutrients, can prevent allergies and asthma, and even relieve lactose intolerance. It’s important to note that there isn’t any evidence that raw milk can help with these conditions in any way.

You may have heard about some other myths around pasteurized vs. unpasteurized milk as well. Here are the raw facts:

• Pasteurization does not reduce the nutrients in milk. “The nutritional value is the same for all milk across the board, except that pasteurized milk does not carry the risk of bacteria,” clarifies Rossi.
• Both raw and pasteurized milk contain proteins that trigger allergic reactions or lactose intolerance in people with lactose sensitivities.
• Pasteurization does not make it safe to leave milk unrefrigerated (especially when opened) for long periods of time.
• Pasteurization does make milk safer to drink.

How to make sure your milk is pasteurized

So, what makes a milk “pasteurized”? “Pasteurizing milk means you’re heating it to 161 degrees Fahrenheit (71.66 degrees Celsius) for just 20 seconds. This kills any and all bacteria,” explains Rossi.

Most U.S. milk and milk products contain pasteurized milk or cream or are processed in a way that destroys bacteria. But you can still find products made with raw milk, including:

• Soft cheeses (Brie, Camembert).
• Mexican soft cheeses (queso fresco, panela, asadero, queso blanco).
• Yogurt.
• Pudding.
• Ice cream and frozen yogurt.
• Certain milks and heavy creams.

So, take a minute to read a product’s label to make sure you see the word “pasteurized.” If it’s not there, the product may contain raw milk. Take special care with milk products sold at farm stands or farmer’s markets. Don’t buy them unless you can confirm they’ve been pasteurized.

The bottom line

Drinking milk and consuming dairy products is a great way to include calcium and vitamin D in your diet. But while these benefits are present in pasteurized milk, they aren’t made any better when the milk is “raw.” Instead, you’re at a greater risk of getting a bad stomach ache and, in some cases, more serious symptoms.

“Our food supply is among the safest in the world, but it’s not always risk-free,” points out Rossi. “Foodborne illnesses are preventable with proper handling and processing — including pasteurization, which minimizes risks while preserving vital nutrients.”