The Revival of Raw Milk: Part II

By Sarabeth Lowe, MPH

Ms. Lowe is a Communication Specialist at the University of Delaware Disaster Research Center.

The Revival of Raw Milk is a two-part series focusing on a growing movement in the United States (US): the consumption of raw milk. Part I described the historical and cultural context around raw milk and how pasteurization, a groundbreaking scientific discovery that revolutionized food safety, works to protect public health. Part II delves into the current ethos surrounding raw milk, covering its impact on personal and public health, the latest trends in epidemiological data, dairy product safety, and common misconceptions and myths around raw milk and pasteurization.

The US is experiencing a blast from the past as raw milk—that of cows, sheep, or goats that has not been pasteurized—returns to the scene. According to Google Trends, searches for “raw milk” reached an all-time peak in February 2025, and at least three states have expanded access to these products so far this year.^1,2 A six-month outbreak of salmonella in 2023/2024 that sickened more than 160 people in California has been traced back to raw milk products from a single dairy farm. A new report published by the US Centers for Disease Control and Prevention (CDC) in July 2025 describes this event as one of the largest foodborne outbreaks linked to raw milk in recent US history.^3,4

Raw milk is a niche product, as only an estimated 1 to 2 percent of US adults consume it on a weekly basis.^5–7 Still, consuming raw milk is significantly more risky than drinking pasteurized milk, with one study reporting that it is 840 times more likely to cause disease and 45 times more likely to result in hospitalizations due to infections.^7,8 Despite these jaw-dropping statistics and a long legacy of undermining public health, this trend persists.^9–13 As demand for these products continues to climb, it’s more important than ever to understand the risks of drinking raw milk.

Raw Milk Risks and Disease

In a nutshell, pasteurization is a process that eliminates disease-causing germs and bacteria by heating milk and other dairy products to a high enough temperature for a certain length of time.^14–16 This process is crucial for milk safety and has made it one of the safest edible animal products on the market. Thanks to pasteurization, researchers estimate that less than one percent of foodborne and waterborne illnesses are caused by milk and dairy products today.¹⁷

As demonstrated by numerous scientific studies and a history of milkborne disease outbreaks, consuming raw milk products poses a significant risk to public health.^{5–8,10–12,14–21} Unpasteurized dairy products can harbor numerous pathogens, including Campylobacter, Cryptosporidium, Escherichia coli (E. coli), Listeria, Brucella, and Salmonella, all of which are associated with food poisoning.^15,18–20 Most healthy people will recover from illnesses caused by these germs. Others, however, might develop severe, chronic, or even life-threatening symptoms. Children, pregnant women, older adults, and individuals with weakened immune systems are particularly vulnerable to these pathogens.^{6,11,15,16,19,22} In addition to acute illness, these infections can lead to more severe diseases, such as Guillain-Barré syndrome, that can potentially lead to paralysis, kidney failure, stroke, or even death.^6,15,23 

Safety and Prevention

Most commercial milk and dairy products sold in the US are pasteurized. Rarely, however, these products can be contaminated after pasteurization. Several factors come into play here.

Many of these cases have been associated with process contamination, which can occur throughout dairy production, processing, distribution, or preparation.^6,7,24 Even industrial dairy farms that adhere to the strictest safety protocols can produce unsafe milk. The pathway from the animal to the end consumer is convoluted and involves multiple steps of precaution, leaving many potential points of entry for hazards.²⁵ For example, facility and equipment sanitation, handlers’ hygiene, environmental exposures during transportation, and storage practices throughout the distribution, handling, and transport processes can affect milk quality.

Contamination can also occur after purchase. Temperature control is one of the most crucial factors in determining milk safety, as it directly influences the growth and development of disease-causing microbes. A 2023 study published in the Journal of Dairy Science found that storage temperature has a greater impact on the shelf life and bacterial growth in milk than pasteurization.²⁶ The CDC recommends storing perishable dairy products at or below 40°F (4°C) to prevent bacterial growth.^16,27 Unfortunately, even industrial-grade refrigerators, let alone standard household ones, are vulnerable to unstable and increased temperatures. Finally, milk is perishable. While the shelf life of dairy products varies, all are susceptible to spoilage, and consuming spoiled products can lead to foodborne illnesses.²⁸ 

Finally, pathogens from raw milk are not static; they contain live bacteria and viruses that can spread to other foods, shared surfaces, and hands. This means that cross-contamination can occur when raw and pasteurized dairy products come into contact with each other.^{12,16,17,19,25}

Given these factors, some responsibility for milk safety falls into your hands. The US Food and Drug Administration (FDA), which provides a thorough and comprehensive body of research and information about raw milk to the public, has two key recommendations on this matter: carefully and intentionally selecting dairy products and following its four-step protocol for food safety.^16,29

Wise food choices. The FDA has created a list of high- and low-risk dairy options. These items include creams, hard and soft cheeses, yogurt, ice cream, and puddings. The agency recommends consuming only pasteurized milk and pasteurized dairy products and avoiding those that contain or might have come into contact with raw milk.¹⁶ This means more than just checking the label. A growing number of states permit the sale of raw milk, so a healthy sense of skepticism is warranted when shopping in certain regions.^2,6–8 The FDA warns consumers not to purchase milk and dairy products at farmers’ markets or roadside stands unless the seller can confirm that their goods have been pasteurized. 

Safe food handling. A growing body of research shows that raw milk causes more disease and hospitalizations than pasteurized products, but cross-contamination between the two can be a catalyst for a sickness that is just as harmful and disruptive.^5–8 The FDA’s four-step protocol for safe food handling can help mitigate cross-contamination and other cases of food-borne illness.^16,29 These recommendations are also echoed by the CDC, National Institutes of Health, and US Department of Agriculture.^30–32

Clean. Thoroughly and frequently wash hands and surfaces. Clean cutting boards, dishes, utensils, and countertops with hot soapy water after preparing each food item.

Separate. Keep any and all raw food products separate from other items while transporting, storing, and preparing. This includes shared surfaces, such as cutting boards, dishes, cooking utensils, and countertops.

Cook. To destroy any harmful bacteria, all food should be heated to the appropriate temperature and measured using a food thermometer. Color and texture are unreliable indicators of safety.

Chill. Perishable foods should be cooled and stored promptly in a refrigerator or freezer. The temperature should be consistently 40°F or below and 0°F or below, respectively. Never thaw food at room temperature; instead, defrost items in the refrigerator, cold water, or microwave.

Myths and Misconceptions—Why Do People Drink Raw Milk?

The risks of raw milk are clear and well-established, but decades of research and discovery have yet to yield evidence of its health benefits.^{12,19,22,26–30} Here are five common misconceptions about milk and pasteurization, and their impact on human health.

Lactose intolerance. Pasteurizing milk does not cause lactose intolerance, nor can raw milk cure it. All milk—raw or pasteurized—contains lactose and can cause allergic reactions in people sensitive to milk proteins.^12,19,33,34

Nutritional value. Heat can impact food’s nutritional value, but even pasteurization’s high temperatures have a minimal impact on that of milk.^12,19,33 Most nutrients present at high levels in milk are relatively heat-stable; the only vitamin that is significantly decreased is vitamin C.^19,35 Other factors, such as packaging material, light exposure, and storage time, have a much greater impact on nutrient loss in milk.¹²

Allergy and asthma. Raw milk does not cure or treat asthma or allergies.^19,36 Proponents of this claim often cite the PARSIFAL study, a 2007 study that found an inverse association of farm milk consumption—not raw milk consumption—with asthma and allergy.^19,37,38 

Gut bacteria. Research has not found evidence of beneficial gut bacteria in raw milk.¹⁹ Probiotic microorganisms that offer these benefits must be nonpathogenic and of human origin; the bacteria found in raw milk are typically not.^19,39 

Antimicrobial properties. While some antimicrobial compounds are naturally present in milk, it does not have a high enough concentration of them to have a significant effect on immunity.¹⁹ Microflora in raw milk is complex and can have a bactericidal (kill bacteria directly) or bacteriostatic (inhibit bacterial growth and reproduction) effect, or have no effect at all. This outcome depends on the pathogens involved, making its impact risky and unpredictable.^19,40,41

Raw Truths About Raw Milk

Historically, the US has had a turbulent relationship with milk. This can largely be attributed to its serious and detrimental impact on public health before pasteurization practices were widely adopted more than 100 years ago.^12,42 Milk—both raw and pasteurized—has experienced a resurgence in the American diet and ethos, which has coincided with a cultural shift toward food purity.^13,18,42 

Few—if any—of the claims from raw milk advocates can withstand scientific scrutiny. At best, evidence of raw milk’s supposed health benefits is unsubstantiated or has yet to be established. A growing body of research shows that the risks of raw milk far outweigh any benefits, while its pasteurized counterpart has an excellent track record for food safety.^11,12,19 Health experts and public health practitioners overwhelmingly support this stance.

The allure of false claims around raw milk and anecdotal evidence of its seemingly miraculous benefits has fueled its current revival. Before leaning into these sentiments, however, people should consider the human—not just the health—costs of ignoring scientific evidence.

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