Raw Milk

Common names: Fresh milk, Unpasteurized milk, Non-homogenized milk, Brand names (e.g., Organic Pastures, Claravale Farm).

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KIDSADVISORY SAFETY RATING

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Caution

Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025

Medically reviewed by Dr. William Lin, MD

Raw milk, which is unpasteurized and untreated, is valued by some for its perceived nutritional benefits and use in artisanal dairy products. It retains all its natural enzymes, proteins, and probiotics, making it a sought-after ingredient for products like raw cheeses, yogurts, and kefir.^[1] Additionally, raw milk's distinct taste and texture appeal to niche markets and traditional food enthusiasts.^[2]
Despite its appeal, raw milk poses significant health risks due to the potential presence of harmful bacteria like Salmonella, E. coli, and Listeria.^[3] Regulatory agencies emphasize pasteurization to eliminate pathogens and ensure consumer safety.^[1] While raw milk consumption remains controversial, its use is regulated or restricted in many regions to mitigate public health risks.^[3]

Safety Overview

Regulatory Bodies

FDA (US)

The U.S. Food and Drug Administration (FDA) prohibits the interstate sale of raw milk due to its association with harmful pathogens such as Salmonella, E. coli, and Listeria.^[3] The FDA strongly advocates for pasteurization as a measure to ensure milk safety.^[3]

Health Canada

Health Canada prohibits the sale of raw milk across provinces, citing risks of severe illnesses linked to unpasteurized milk consumption.^[4] The agency reinforces pasteurization as an essential step in protecting public health.^[4]

EFSA (Europe)

EFSA highlights the microbiological risks associated with raw milk consumption, emphasizing that unpasteurized milk is a significant source of foodborne illnesses.^[5] Member states in the European Union maintain strict regulations on raw milk sales, often requiring clear warnings for consumers.^[5]

WHO (World Health Organization)

The WHO recommends pasteurization of milk as a critical public health intervention to prevent diseases caused by pathogens found in raw milk.^[6] It notes that raw milk consumption poses unnecessary risks, particularly for vulnerable populations such as children and pregnant women.^[6]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)

Current Status

Not Classified

EWG Rating

Environmental Working Group

Raw milk does not have a specific rating from the Environmental Working Group (EWG), but it is recognized as a high-risk food due to its potential to contain harmful pathogens.^[3]
Due to the lack of an EWG rating, consumers should exercise caution and consult other reputable sources regarding the safety of raw milk.
Potential health risks include bacterial infections caused by Salmonella, E. coli, and Listeria, which can lead to severe gastrointestinal issues and systemic illness.^[1]

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More about Raw Milk

Artisanal Cheeses: Examples include Brie, Camembert, and Roquefort.
Fermented Dairy Products: Examples include kefir, raw milk yogurt, and sour cream.
Traditional Desserts: Examples include panna cotta, custards, and ice cream made with raw milk.

Historical Use

Raw milk has been consumed for thousands of years as a staple food source before the advent of pasteurization.^[7] Historically, it was used directly in diets and as a base for traditional dairy products such as butter, cheese, and yogurt.^[2]

Current Exposure

Today, raw milk is primarily consumed by niche groups advocating for its purported health benefits, such as retaining natural enzymes and probiotics.^[1] It is commonly found in artisanal dairy products like raw cheeses, yogurts, and fermented beverages but is heavily regulated or restricted in many regions.^[3]

Foodborne Illnesses

Raw milk is a potential carrier of harmful bacteria such as Salmonella, E. coli, and Listeria, which can cause severe gastrointestinal infections and, in some cases, life-threatening illnesses.^[1] These risks are particularly high for vulnerable populations, including pregnant women and immunocompromised individuals.^[3]

Allergic Reactions

People allergic to cow’s milk proteins may experience reactions such as hives, respiratory issues, or anaphylaxis when consuming raw milk.^[8] Unpasteurized milk retains allergenic proteins that can exacerbate symptoms in sensitive individuals.^[8]

Digestive Benefits

Advocates claim that raw milk’s natural enzymes and probiotics support gut health and aid in digestion, though scientific evidence supporting these claims remains limited.^[9] While some consumers report improved digestion, these benefits must be weighed against potential risks.^[1]

Risk of Chronic Conditions

Regular exposure to contaminated raw milk has been linked to long-term complications, such as kidney failure from E. coli infections or miscarriages from Listeria exposure.^[3] These risks underscore the importance of pasteurization for public health.^[1]

Toxicological Studies

Studies indicate that raw milk can harbor pathogens such as Salmonella, E. coli, and Listeria, which are linked to acute gastrointestinal illness and systemic infections.^[1] The dose of bacterial exposure needed to cause illness can vary, with vulnerable populations being at higher risk even at low levels of contamination.^[3]

Long-Term Safety

Chronic consumption of contaminated raw milk may lead to severe outcomes such as kidney damage from E. coli infections or long-term immune issues triggered by foodborne illnesses.^[3] While raw milk advocates suggest potential health benefits, the toxicological risks far outweigh the unproven claims.^[9]

High-Risk Groups

Vulnerable populations include pregnant women, young children, the elderly, and immunocompromised individuals, all of whom are at greater risk of severe illness from pathogens like Listeria, E. coli, and Salmonella.^[1] Consumption of raw milk in these groups can lead to life-threatening complications, including miscarriage and septicemia.^[3]

Health Impacts

In vulnerable populations, the consumption of raw milk has been associated with severe gastrointestinal infections, kidney damage from E. coli contamination, and neurological complications caused by Listeria.^[2] Chronic exposure to contaminated raw milk can exacerbate existing health conditions, underscoring the importance of pasteurization.^[9]

Recommended Intake

Regulatory bodies such as the FDA and CDC do not establish an acceptable daily intake (ADI) for raw milk, as its consumption is discouraged entirely due to the significant risk of contamination with harmful pathogens.^[1]^[3]

General Safety Level

Raw milk is considered a high-risk food due to its potential to contain harmful bacteria such as Salmonella, E. coli, and Listeria, which can cause severe illness.^[1]Despite claims of health benefits, its consumption is discouraged by many health authorities due to the lack of pasteurization.^[3]

Sensitive Individuals

People with dairy allergies or lactose intolerance may experience adverse reactions to raw milk, including gastrointestinal distress or allergic symptoms like hives and respiratory issues.^[8] Children, pregnant women, and immunocompromised individuals are particularly vulnerable to the risks associated with raw milk consumption.^[2]

FAQ

Is raw milk safe?

Raw milk can contain harmful bacteria, making it riskier than pasteurized milk, though some advocate its nutritional benefits.

What is raw milk?

Raw milk is unpasteurized milk that comes directly from cows, goats, or sheep without undergoing heat treatment.

How long does raw milk last?

Raw milk typically lasts about 7–10 days when refrigerated but can spoil faster depending on storage conditions.

What does raw milk taste like?

Raw milk has a rich, creamy taste with a slightly sweeter and more complex flavor than pasteurized milk.

Why is raw milk illegal?

Raw milk is illegal in some places due to the risk of bacterial contamination, which can cause foodborne illnesses.

References

Centers for Disease Control and Prevention CDC n.d. Raw Milk Available at: https://www.cdc.gov/food-safety/foods/raw-milk.html ↩︎
Lucey J 2015 Raw Milk Consumption Risks and Benefits Nutrition Today 50(4) 189-193 Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC4890836/ ↩︎
Food and Drug Administration FDA 2024 The Dangers of Raw Milk Unpasteurized Milk Can Pose a Serious Health Risk Available at: https://www.fda.gov/food/buy-store-serve-safe-food/dangers-raw-milk-unpasteurized-milk-can-pose-serious-health-risk ↩︎
Health Canada 2022 Raw or unpasteurized milk Available at: https://www.canada.ca/en/health-canada/services/milk-infant-formula/raw-or-unpasteurized-milk.html ↩︎
European Food Safety Authority EFSA 2015 Raw drinking milk what are the risks? Available at: https://www.efsa.europa.eu/en/press/news/150113 ↩︎
World Health Organization WHO n.d. Food Safety Available at: https://www.who.int/news-room/fact-sheets/detail/food-safety ↩︎
Sial TA et al. 2019 Co-Application of Milk Tea Waste and NPK Fertilizers to Improve Sandy Soil Biochemical Properties and Wheat Growth Molecules 24(3):423 Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC6384766/ ↩︎
Sicherer SH 2011 Epidemiology of Food Allergy Journal of Allergy and Clinical Immunology 127(3) 594-602 Available at: https://www.jacionline.org/article/S0091-6749(10)01868-3/fulltext ↩︎
Claeys WL et al. 2013 Raw or Heated Cow Milk Consumption Review of Risks and Benefits Food Control 31(1) 251-262 Available at: https://www.sciencedirect.com/science/article/abs/pii/S095671351200535X ↩︎

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