The potential dangers of consuming raw milk have been brought into sharp focus recently, with health officials warning of the risk of serious, even fatal, infections. While some consumers seek out unpasteurized milk believing it offers health benefits, medical experts consistently advise against its consumption due to the presence of harmful pathogens.
Raw milk, defined as milk that hasn’t undergone pasteurization, comes directly from the animal. Pasteurization is a process of gently heating milk to a specific temperature for a set period, effectively eliminating many harmful bacteria, including Listeria, a particularly dangerous pathogen for newborns. Neonatal listeria has a mortality rate of 20-30%, according to health officials.
A Range of Pathogens Lurk in Unpasteurized Milk
The risks associated with raw milk extend beyond Listeria. The New Mexico Department of Health recently issued a warning about a variety of pathogens that can be found in unpasteurized milk, including bird flu (H5N1), brucella, tuberculosis, salmonella, campylobacter, cryptosporidium, and E. Coli. The warning followed the tragic death of an infant linked to listeria exposure from raw dairy.
The U.S. Department of Agriculture began a program in to track the presence of bird flu virus in milk samples, highlighting the growing concern about this particular pathogen. However, bird flu is just one of many potential threats. Stanford Medicine research has shown that both influenza virus and Rift Valley fever virus can remain infectious in refrigerated raw milk for several days.
While officials in New Mexico did not pinpoint the exact source of the listeria that caused the infant’s death, a statement emphasized the “serious risks raw dairy poses to pregnant women, young children, elderly New Mexicans and anyone with a weakened immune system.”
Pasteurization: A Century of Safety
Pasteurization has been a cornerstone of milk safety for over a century. Since the early 1900s, the process has dramatically reduced the incidence of milk-borne illnesses. It works by killing disease-causing germs without significantly impacting the nutritional value of the milk.
The Centers for Disease Control and Prevention (CDC) strongly recommends against consuming raw milk, particularly if it is known to be contaminated with the A(H5N1) virus. The CDC warns that drinking or eating products made from raw milk can expose individuals to a range of harmful germs, including Campylobacter, Cryptosporidium, E. Coli, Listeria, Brucella, and Salmonella.
Vulnerable Populations at Increased Risk
Certain populations are particularly vulnerable to the dangers of raw milk. These include children under 5, adults over 65, pregnant women, and individuals with compromised immune systems. For pregnant women, Listeria infection can lead to miscarriage, stillbirth, or severe illness in the newborn.
Symptoms of foodborne illness from raw milk can range from diarrhea, stomach cramping, and vomiting to more severe complications like Guillain-Barré syndrome, hemolytic uremic syndrome, paralysis, kidney failure, stroke, and even death.
Addressing Misconceptions and Rising Popularity
Despite the clear risks, the popularity of raw milk has been increasing in some areas. This trend may be fueled by misinformation and a desire for perceived health benefits. Some European studies have suggested a link between raw milk consumption and a reduced risk of asthma and allergies, but experts caution against relying on this information.
“Even if it’s a clean dairy, or the animals look healthy, you cannot guarantee that raw milk is clear of pathogens,” says Kali Kneil, a professor of microbial food safety at the University of Delaware. She suggests that the increased interest in raw milk may also be linked to a broader desire to reduce illness and find better nutrition, particularly in the wake of the COVID-19 pandemic, leading some individuals to adopt unsafe behaviors.
However, Kneil emphasizes that “science has shown we are not losing the nutritional value during the pasteurisation process, definitely not to outweigh the risks.” The CDC also confirms that pasteurized milk offers the same nutritional benefits as raw milk without the inherent dangers.
The Bottom Line: Prioritize Safety
The overwhelming consensus among health professionals is that pasteurized milk and dairy products are the safest way to enjoy the nutritional benefits of milk. Choosing pasteurized options and carefully reading labels are crucial steps in protecting yourself and your family from potentially life-threatening infections. The risks associated with raw milk consumption far outweigh any perceived benefits, particularly for vulnerable populations.
As of , health officials continue to urge consumers to prioritize safety and choose pasteurized milk and dairy products.
