Raw milk refers to milk that has not been pasteurized, meaning it has not been heated to remove harmful germs. It can come from cows, goats, sheep, and other animals, and may also be used in products like cheese, yogurt, cream, and ice cream.
Although some people believe raw milk is healthier, drinking it or eating products made from it can expose families to bacteria that may cause serious illness. Learning how pasteurization works and why it is important can help families make informed choices about dairy safety.
Safety
Raw milk can contain harmful germs that may make people seriously sick. Because it has not been pasteurized, bacteria such as E. coli, Salmonella, Listeria, and Campylobacter may still be present in the milk.
Children under 5 years old are especially vulnerable to these infections, but older adults and people with weakened immune systems are also at higher risk for severe illness. Pasteurization helps make milk safer by removing many of these dangerous germs.
The American Academy of Pediatrics and other health organizations strongly recommend against drinking and eating raw milk products.
Bird Flu
Public health officials are closely tracking an outbreak of avian influenza (bird flu) that has spread from birds to dairy cows, an occurrence first reported in 2024. This marks the first time the virus has been identified in cattle, and in some cases it has also been found in animals like cats that became sick after drinking raw milk from infected cows.
Because of this outbreak, experts continue to strongly recommend avoiding raw milk and raw milk products. The good news is that pasteurization is effective at killing harmful viruses and bacteria, and there is currently no evidence that bird flu can be spread through pasteurized milk or infant formula. For this reason, pasteurized dairy products are considered safe for families.
Contamination
Raw milk can become contaminated in several ways during farming and production. Germs may come from animal waste, including manure or bird droppings, or from bacteria found on an animal’s skin.
Contamination can also happen in barns, on milking equipment, or during milk processing. If an animal has an infection such as mastitis or a disease like bovine tuberculosis, harmful germs can enter the milk directly.
Other sources include insects, rodents, and human handling, such as unclean clothing or boots worn by dairy workers.
Legality
Raw milk laws differ across the United States. Some states allow it to be sold, while others restrict or prohibit its sale. However, because of the risk of serious illness, it is illegal to sell raw milk across state lines for human consumption.
Research has shown that states where raw milk is legally sold tend to have more outbreaks and illnesses linked to raw dairy products. It’s important for families to know that just because raw milk is available at a farmers’ market or comes from a farm that tests its products does not mean it is safe. Testing cannot always detect all harmful germs, especially when contamination levels are low. In fact, people have become seriously ill from raw milk even when it came from farms with regular testing programs.
Pasteurization
Pasteurization is a process that helps make milk safe by gently heating it to a specific temperature for a set amount of time to kill harmful bacteria.
While some people believe pasteurization changes the nutritional value of milk, research shows that the nutrients in milk remain essentially the same after pasteurization. The lactose content is also unchanged. It’s important to note that both raw and pasteurized milk can still cause issues for individuals with lactose intolerance or a milk protein allergy.
Higher Risk Individuals
Some people are more likely to become seriously ill from germs that may be found in raw milk. This includes young children, older adults, pregnant individuals, and people with weakened immune systems.
For these groups, infections from contaminated raw milk can be especially dangerous. During pregnancy, exposure to these germs can lead to severe complications, including miscarriage, stillbirth, or illness in the newborn. This is why extra caution with raw dairy products is especially important for families with young children or expecting parents.
Symptoms
Most healthy individuals recover after consuming contaminated raw milk products, but some infections can lead to severe, long-lasting illness and, in rare cases, death.
Symptoms of foodborne illness may include diarrhea, stomach cramps, vomiting, and flu-like symptoms such as fever, headache, and body aches.
If you suspect your child has become ill after eating or drinking something contaminated, contact your pediatrician promptly. You should also report the illness to your local health department so it can be investigated and others may be protected.
Keeping Your Family Safe
When buying dairy products, always check the label to make sure they are made with pasteurized milk. This is one of the simplest ways to reduce the risk of foodborne illness.
It’s especially important to avoid products made from unpasteurized milk, including raw milk or cream, and soft cheeses like Brie, Camembert, and Mexican-style cheeses such as Queso Fresco, Panela, Asadero, and Queso Blanco if they are not pasteurized. Other items like yogurt, pudding, ice cream, or frozen yogurt can also be risky if made from raw milk.
If you don’t see “pasteurized” on the label or ingredient list, don’t hesitate to ask. Once you bring dairy products home, keep them refrigerated at 40°F or colder and avoid using anything past its expiration date.