Some people prefer unpasteurized — or raw — milk and milk products, believing they offer more nutrients, cause fewer allergies and promote health.
Yet the Centers for Disease Control and Prevention reports that unpasteurized milk is 150 times more likely to cause foodborne illness than pasteurized milk — and 13 times more likely to lead to hospitalization.
“A little processing goes a long way in preventing the illnesses associated with raw milk,” says Erin Rossi, RD, LD. “Pasteurizing milk — heating it to 161 degrees for just 20 seconds — kills any and all bacteria.”
It’s been more than 120 years since Louis Pasteur came up with this fail-safe process for killing the bacteria raw milk can harbor, including Salmonella, E. coli and Listeria.
Most healthy people recover quickly from the vomiting, diarrhea, abdominal pain and flu-like symptoms these bacteria cause.
But older people, children, pregnant women and those with weak immune systems can quickly get very sick. Symptoms can become chronic, severe and even life-threatening.
Seek care promptly if you become ill after consuming a raw milk product— especially if you’re pregnant. Listeria can cause miscarriage and fetal or newborn death.
Most U.S. milk and milk products contain pasteurized milk or cream, or were processed in a way that destroys bacteria. But you can still find products made with raw milk, including:
So take a minute to read a product’s label to make sure you see the word “pasteurized” — if not, it may contain raw milk.
Take special care with milk products stored in refrigerated cases, or sold at farm stands or farmer’s markets. Don’t buy them unless you can confirm they’ve been pasteurized.
Myths persist about pasteurization and raw milk. Here are the facts:
Milk is a family staple for good reason. The calcium it contains helps build strong bones and teeth, and keeps your heart beating, blood clotting and muscles and nerves functioning. The protein it provides helps strengthen muscles and prevents their breakdown.
“Our food supply is among the safest in the world, but it’s not always risk-free,” says Ms. Rossi. “Foodborne illnesses are preventable with proper handling and processing — including pasteurization, which minimizes risks while preserving vital nutrients.”