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Is Raw Milk Safe? Risks, Myths, and What You Need to Know

Understand the realities of raw milk: separate fact from myth, discover the risks, and learn expert recommendations before making your choice.

By Medha deb

Created on Sep 24, 2025

Understand the realities of raw milk: separate fact from myth, discover the risks, and learn expert recommendations before making your choice.

Raw milk is increasingly promoted as a natural, healthy alternative to pasteurized milk. Celebrity chefs, influencers, and health bloggers often cite its supposed nutritional and probiotic benefits. But leading health experts strongly caution that the risks of drinking unpasteurized milk far outweigh any potential perks. This comprehensive guide separates fact from myth, explains the science behind milk safety, and helps you make informed choices about the milk you drink.

What Is Raw Milk?

Raw milk is milk that has not undergone pasteurization—a heat treatment process that kills harmful pathogens and extends shelf life. Pasteurization was developed in the 19th century to prevent outbreaks of foodborne illnesses like tuberculosis, brucellosis, listeriosis, and salmonellosis. Today, most dairy products sold in grocery stores are pasteurized, but raw milk is still legally available in some states and is making a comeback among certain health-conscious consumers.

Raw milk includes milk from cows, sheep, goats, or other mammals that is not heat-treated before being sold or processed.
Pasteurized milk is heated to at least 161°F (72°C) for 15 seconds (or 145°F for 30 minutes) to kill bacteria and viruses.
Some states allow raw milk sales, but federal law prohibits its interstate sale in the U.S.

Reasons People Drink Raw Milk

Proponents of raw milk claim it provides several unique benefits, often supported more by anecdote than by scientific evidence. Common reasons cited include:

Better taste and a richer, creamier texture.
Belief that pasteurization destroys nutrients and enzymes.
Claims that raw milk contains beneficial bacteria for gut health.
Perception that raw milk is more “natural” or less processed.
Assumptions that local, organic, grass-fed, or small-farm raw milk is safer.

These beliefs are widely circulated, but many are based on myths or misunderstandings, as explained below.

Is Raw Milk Really More Nutritious?

One of the biggest myths about raw milk is that it is more nutritious than pasteurized milk. Proponents argue that pasteurization diminishes vitamin content or damages milk enzymes. Scientific studies, however, have repeatedly shown that the nutrient profile of raw and pasteurized milk is almost identical:

Vitamins: Pasteurization does not substantially reduce milk’s levels of calcium, vitamin D, riboflavin, or protein. Any loss of B vitamins is minimal and inconsequential for overall nutrition.
Enzymes: Some enzymes are destroyed during pasteurization, but these are not required for human nutrition and are broken down by your stomach acids regardless of the milk’s source.
Probiotics: The bacteria found in raw milk are not the same as proven probiotic strains; instead, they may include dangerous pathogens.
Lactose intolerance and allergies: Both raw and pasteurized milk contain the same proteins that can cause allergies and both contain lactose, which people with lactose intolerance cannot properly digest.

**Nutritional Comparison: Raw Milk vs. Pasteurized Milk**
Component	Raw Milk	Pasteurized Milk
Calcium	Present	Present
Vitamin D	Present (if fortified)	Present (if fortified)
Protein	Present	Present
Enzymes	Some present	Mostly destroyed (not essential)
Beneficial Bacteria/Probiotics	May contain bacteria (not all probiotic)	Removed by pasteurization
Pathogenic Bacteria Risk	Significant	Minimal

Leading medical organizations, including the American Academy of Pediatrics and CDC, agree: Pasteurized milk is equally nutritious and far safer.

Health Risks of Drinking Raw Milk

Raw milk can harbor dangerous microorganisms that cause foodborne illness. Bacteria, viruses, and parasites infect the milk via unhealthy animals, contaminated environments, or even from seemingly healthy livestock (who can be asymptomatic carriers). Pathogens most commonly associated with raw milk include:

Salmonella
E. coli
Listeria
Campylobacter
Brucella
Yersinia
Mycobacterium bovis (tuberculosis bacteria)

The symptoms of foodborne illness from contaminated raw milk can range from mild discomfort to severe, life-threatening disease. They include:

Vomiting
Diarrhea (sometimes bloody)
Stomach cramps
Fever
Muscle aches
Headache

Severe infections may lead to:

Kidney failure (especially in children, due to E. coli)
Bloodstream infections
Sepsis
Meningitis or brain infection (particularly with Listeria)
Death

Between 1998 and 2018, the CDC documented over 2,600 illnesses and more than 200 hospitalizations due to raw milk—including three deaths. Experts warn that for every recorded case, dozens of others go unreported.

Who Is Most at Risk?

Raw milk is risky for everyone, but certain groups are especially vulnerable to severe complications:

Infants and young children
Pregnant women and unborn babies
Older adults
People with weakened immune systems (such as those with chronic illness, cancer, diabetes, HIV/AIDS, or taking immunosuppressive medications)

For these groups, an infection from contaminated milk can quickly spiral into long-term health problems or even become fatal.

Is Raw Milk Ever Safe?

Supporters of raw milk argue that careful hygiene, regular animal health checks, and responsible farming eliminate risk. However, medical authorities emphasize that even the cleanest, healthiest animals can carry harmful bacteria without any symptoms. Good practices can reduce, but never fully eliminate, the risk of contamination.

Bacteria can be introduced at any point in production, from milking to transport and bottling.
Pathogens can double in number every 20 minutes at room temperature.
No amount of laboratory testing can guarantee a batch of raw milk is completely free from harmful bacteria.

Ultimately, pasteurization is the only proven method to ensure milk safety.

Common Myths and Misconceptions About Raw Milk

Myth 1: Pasteurization “Kills All the Good Stuff”

Scientific evidence does not support the belief that pasteurization destroys valuable nutrients or enzymes needed for human health. Most vitamins and minerals remain intact, and the few lost are not present in significant amounts to begin with.

Myth 2: Local, Organic, or Small-Scale Farms Make Raw Milk Safer

Contamination can occur on any farm regardless of size, cleanliness, or animal diet. Healthy animals can still shed dangerous bacteria in their milk without any sign of illness.

Myth 3: Raw Milk Prevents Allergies or Lactose Intolerance

No clinical evidence supports claims that raw milk prevents or cures allergies, or that it can be consumed safely by people with lactose intolerance. Both raw and pasteurized milk contain the same proteins and lactose.

Myth 4: Beneficial Bacteria in Raw Milk Aid Gut Health

The bacteria in raw milk are not the same as proven probiotic strains. There is no clinical evidence to suggest drinking raw milk improves gut microbiome or overall health.

Myth 5: Pasteurization Is an Outdated, Industrial Process

Pasteurization remains a cornerstone of modern food safety, preventing thousands of cases of illness and death every year. The technology has advanced, but the fundamental goal—destroying pathogens—remains the same.

Raw Milk Outbreaks and Real-World Stories

Foodborne disease outbreaks linked to raw milk continue to occur. Some critical facts:

From 1998–2018, 202 outbreaks of illness in the U.S. were traced to raw milk, affecting thousands.
A 2017 study found unpasteurized dairy products were 840 times more likely to cause illness and 45 times more likely to result in hospitalization than pasteurized dairy.
Children and teenagers make up a disproportionately high percentage of raw milk-related illnesses.

Some high-profile outbreaks have included:

An E. coli outbreak in California that led to hospitalizations of several children, with some suffering kidney failure.
Outbreaks of Salmonella, Listeria, and Campylobacter traced back to local and small “organic” dairies.

These outbreaks are a stark reminder that even a single glass of contaminated raw milk can cause significant harm.

Bird Flu and Other Emerging Threats

In March 2024, the first known cases of avian influenza (bird flu) in dairy cows were detected—and some of the virus was found in raw milk samples. The FDA and CDC note:

There is uncertainty whether bird flu can be transmitted to humans through raw milk from infected cows.
Laboratory testing found high levels of virus in raw milk from infected cows.
Pasteurization inactivates the bird flu virus and other pathogens, rendering the milk safe for consumption.

Health agencies are closely monitoring for emerging threats and caution that raw milk could be a vector for new and unknown diseases, in addition to traditional foodborne germs.

What Do Experts and Agencies Say?

Respected organizations including the CDC, American Academy of Pediatrics, FDA, and Harvard Health all agree: The risks of raw milk far outweigh the unproven claims of benefit.

“Pasteurized milk provides all the nutritional benefits while eliminating harmful bacteria that can cause severe illness, particularly in young children. Raw milk, on the other hand, poses unnecessary health risks and has been linked to serious infections and hospitalizations.”
— Dr. Robert Frenck, American Academy of Pediatrics

These agencies recommend consuming only pasteurized milk and dairy products, especially for vulnerable populations like children, elderly, pregnant women, and those with compromised immune systems.

Legal Status: Can You Buy Raw Milk?

The legality of raw milk varies by location:

United States: Raw milk sales are prohibited across state lines by federal law, though some states allow on-farm, retail, or herd-share purchases.
Even in states where legal, sales are often restricted to direct consumers or require warning labels.
Globally: Many countries have banned the sale of raw milk. Those that allow it often have strict regulations.

Safe Ways to Enjoy Milk

If you want to enjoy milk’s full nutritional benefits without the health risks, experts recommend:

Choose pasteurized milk and dairy products, clearly labeled in stores.
Always refrigerate milk and dairy products promptly after purchase to slow bacterial growth.
Never leave milk at room temperature for extended periods.
Look for trusted local and national dairy producers who follow strict food safety guidelines.

Frequently Asked Questions (FAQs)

Is raw milk ever safe to drink if the cows are healthy?

No. Even healthy animals can carry and shed dangerous bacteria, and there is no way to guarantee any batch of raw milk is pathogen-free—regardless of farm size or cleanliness.

Does raw milk have more nutrients than pasteurized milk?

No. Studies confirm that pasteurization does not significantly reduce the essential vitamins, minerals, or protein found in milk.

Can children, pregnant women, or elderly adults drink raw milk safely?

No. These groups are especially vulnerable to severe complications and should not consume raw milk under any circumstance.

Do the beneficial bacteria in raw milk improve gut health?

No. The microorganisms in raw milk may not be probiotic and can be deadly. There is no scientific evidence for any gut health benefit.

Is it legal to buy or sell raw milk?

Federal law bans interstate raw milk sales in the U.S., but some states allow local sales. It’s important to check local regulations—but legality does not mean safety.

Does pasteurization alter the taste or function of milk?

Some people report minor taste differences, but pasteurized milk is just as nutritious, versatile, and suitable for drinking, cooking, or making cheese and yogurt.

Key Takeaways

Raw milk is unsafe and unnecessary; pasteurized milk is just as nutritious without the risk.
Foodborne illness from raw milk can be life-threatening.
No farm is immune to contamination—even with best practices.
Public health agencies urge all consumers to avoid raw milk, especially families with young children or vulnerable members.

Informed choices protect your health and the health of your family. The science is clear: Choose pasteurized milk for safety and nutrition.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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