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March 1, 2007
Federal regulation prohibits the introduction into interstate commerce of any unpasteurized milk product in final package form, intended for human consumption (21 CFR 1240.61). In promulgating this regulation in 1987, FDA made a number of findings relative to raw milk, including that "raw milk, no matter how carefully produced, may be unsafe." However, some states do permit the intrastate sale of raw milk intended for human consumption.
No. Raw milk is inherently dangerous and it should not be consumed by anyone at any time for any purpose. Raw milk may contain many pathogens, including but not limited to:
Illnesses caused by these bacteria can be especially problematic for infants, young children, the elderly, and the immunocompromised. One complication that can arise as a result of infection with E. coli O157:H7 is hemolytic uremic syndrome (HUS), which can cause acute renal failure, especially in the very young or the elderly.
The Centers for Disease Control and Prevention (CDC) reported that from 1998 to 2005, there were 45 outbreaks of foodborne illness in which unpasteurized milk or cheese likely made from unpasteurized milk were implicated. These outbreaks accounted for 1007 illnesses and 104 hospitalizations, and two deaths. The actual number of illnesses is almost certainly higher, but not all cases recognized are reported.
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.
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.
Research shows no meaningful difference between the nutrient content of pasteurized and unpasteurized milk.
No. The milk proteins which cause allergic reactions in dairy-sensitive people are present in both raw milk and pasteurized milk.
No. 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.
No, it does not. In fact, raw milk potentially harbors a wide range of dangerous pathogens that can cause illness.
No, it does not.
For more information, see The Dangers of Raw Milk October 2006
