Raw Milk Sales Rise – What to Know and How to Be Safe

Posted in Campylobacter,cryptosporidium,E. coli,Food Safety,Listeria,Our Blog,Salmonella on October 28, 2024

Raw milk sales rise especially in rural areas around the country but what do you need to know about this? The backyard farmer will of course tout the greatness of this milk and while I don’t find myself in heated debate with them on social media I am personally hesitant to just go buy some milk from a random person after being so accustomed to buying milk in the grocery store that has been pasteurized,

What is raw milk? Some compare it to the breastmilk of a mother, while others say that is should absolutely never be consumed. I did a deep dive through the CDC to find out what they consider raw milk and get some suggestions on how to handle the rise in its popularity.

Raw milk is milk that has not been pasteurized, a process that removes disease-causing germs by heating milk to a high enough temperature for a certain length of time. It’s important to understand that raw milk can be a source of foodborne illness. While good practices on farms can reduce contamination, they cannot guarantee safety from harmful germs. Pasteurized milk offers the same nutritional benefits without the risks of raw milk consumption. Since the early 1900s, pasteurization has greatly reduced milk-borne illnesses.

When all is said and done consuming raw milk can make you sick, but how sick?

• Drinking or eating products made from raw milk can expose people to germs such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, and Salmonella.
• Some groups, such as children under 5, adults over 65, pregnant people, and people with weakened immune systems, are at a higher risk of serious illness from these germs.

How can you prevent illness? It looks as easy as knowing where your milk is coming from and that it has been pasteurized.

• Read the label
• Refrigerate perishable foods at 40°F or colder to slow bacterial growth. Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F, like in a hot car or at a picnic).
• Throw away expired or spoiled food. When in doubt, throw it out.

Based on CDC data, literature, and state and local reports, FDA compiled a list of outbreaks that occurred in the U.S. from 1987 to September 2010. During this period, there were at least 133 outbreaks due to the consumption of raw milk and raw milk products. These outbreaks caused 2,659 cases of illnesses, 269 hospitalizations, 3 deaths, 6 stillbirths and 2 miscarriages. Because not all cases of foodborne illness are recognized and reported, the actual number of illnesses associated with raw milk likely is greater.

Symptoms of illness caused by consuming raw milk include: vomiting, diarrhea, abdominal pain, fever, headache, and body ache. Most healthy people will recover from illness caused by harmful bacteria in raw milk – or in foods made with raw milk – within a short period of time, however, some individuals can develop symptoms that are chronic, severe, or even life threatening.

If you or someone you know becomes ill after consuming raw milk – or, if you are pregnant and think you could have consumed contaminated raw milk or cheese made from raw milk – see a doctor or healthcare provider immediately.

Are There Any Known Benefits to Consuming Raw Milk?

So many people will say how good raw milk is for you and all of the things you can do with it. But are there any true known benefits? The FDA answers simply: NO.

As a science-based regulatory agency, the FDA looks to the scientific literature for information on benefits and risks associated with raw milk. While the perceived nutritional and health benefits of raw milk consumption have not been scientifically substantiated, the health risks are clear.

How Does Pasteurization Protect People?

Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. Pasteurization kills the bacteria responsible for diseases such as listeriosis, salmonellosis, campylobacteriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis, as well as other bacteria. However, pasteurized milk still contains low levels of the type of nonpathogenic bacteria that can cause food to spoil, so it is important to keep pasteurized milk refrigerated.

Some lead others to believe that pasteurization causes milk allergies. This has been debunked also “The milk proteins which cause allergic reactions in dairy-sensitive people are present in both raw milk and pasteurized milk.” It also does not help or hurt lactose intolerance “Lactose intolerance is due to an insufficient production in the body of the enzyme needed to break down lactose, beta-galactosidase. Lactose is present in both raw milk and pasteurized milk at the same concentration. Pasteurization does not impact the concentration of lactose.”

There is no scientific finding to show that raw milk cures any illness or allergy.

For more information about food safety, storage and other fun food facts please keep an eye on Make Food Safe as we update daily to keep you “in the know” for recalls and other food safety advice.