Raw Milk: Is It Safe? 6 Dangers to Know

The California Department of Public Health is warning about the presence of H5N1 avian virus (a.k.a. bird flu) in raw milk sold in the state. As a result, the company behind the milk—Raw Farm—has issued a voluntary recall of its whole raw milk. But is raw milk safe; and does it have any benefits?

The health warning, due to bird flu concerns, is just the latest in a string of headlines about the dairy product. “Out of an abundance of caution, and due to the ongoing spread of bird flu in dairy cows, poultry, and sporadic human cases, consumers should not consume any of the affected raw milk,” the notice from the CDPH reads.

Meet the experts: Thomas Russo, M.D., professor and chief of infectious disease at the University at Buffalo in New York; Scott Keatley, R.D., a dietitian and the co-owner of Keatley Medical Nutrition Therapy; Wade Syers, D.Soc.Sci., a statewide Michigan State University Extension Food Safety Specialist; Janet Buffer, M.P.H., senior institute manager for the Institute for Food Safety and Nutrition Security at George Washington University.

Raw milk has been a buzzy topic over the past few weeks after Robert F. Kennedy Jr. was nominated as head of the Department of Health and Human Services (HHS). Kennedy has repeatedly spoken about his love of raw milk and even alleged in late October on X that the U.S. Food and Drug Administration (FDA) is engaged in “aggressive suppression” of raw milk, among other things.

Raw milk has a devoted fan base, but both the FDA and Centers for Disease Control and Prevention (CDC) warn against drinking or using it. So, what is raw milk and what are the benefits and risks of having it? Here’s the deal.

What is raw milk?

Raw milk is milk that comes from cows, sheep, or goats that has not been pasteurized, per the FDA. Pasteurization is a method that uses heat to kill microorganisms in milk and other food products.

“This process is designed to destroy or deactivate the harmful microorganisms that occur in milk,” explains Wade Syers, D.Soc.Sci., a statewide Michigan State University Extension Food Safety Specialist. “For example, milk may be heated to 161 degrees Fahrenheit for 15 seconds, then rapidly cooled.”

Pasteurization was adopted in the U.S. in the 1920s as a way to reduce foodborne illness in milk.

Raw milk benefits

There are a few reasons why some people prefer raw milk over pasteurized milk.

“Proponents of raw milk often claim it offers a richer flavor, higher nutrient content, and enzymes that aid digestion, along with beneficial bacteria that may support gut health,” says Scott Keatley, R.D., a dietitian and the co-owner of Keatley Medical Nutrition Therapy.

Pasteurization can “slightly reduce” heat-sensitive nutrients like vitamin C and thiamine, but Keatley says that the overall impact on nutrition is “negligible.”

Syers agrees. “Research performed and confirmed over the last 50 years shows that there is no difference in the nutritive value of raw milk compared to pasteurized milk and no probiotic bacteria have been found,” he says.

“The enzymes in raw milk, often cited as aiding lactose digestion, are largely denatured during digestion and provide no proven benefits,” Keatley says. “Similarly, the beneficial bacteria in raw milk coexist with dangerous pathogens like Salmonella and E. coli, making the risks far outweigh the unsubstantiated advantages.”

Experts generally agree that there is no reason to have raw milk. “From my perspective as a registered dietitian and a food safety expert, there is absolutely no health benefit to drinking milk raw,” says Janet Buffer, M.P.H., senior institute manager for the Institute for Food Safety and Nutrition Security at George Washington University.

Raw milk dangers

The biggest concern with raw milk is that it may contain dangerous pathogens that can make you sick. In fact, Keatley says there is a “significant risk” of foodborne illness when you have raw milk.

Thomas Russo, M.D., professor and chief of infectious disease at the University at Buffalo in New York, agrees. He lists off a slew of germs that can make you seriously ill that can found in raw milk, including:

Campylobacter
Cryptosporidium
E. coli
Listeria
Brucella
Salmonella

“Foodborne illnesses that can result from drinking raw milk can cause gastrointestinal issues such as stomach aches or cramping, diarrhea, and vomiting,” Syers says. But it can also turn deadly. “In some cases, more serious infections can cause organ failure and death after consuming raw milk,” he says.

Keatley points out that “even under ideal conditions,” raw milk can become contaminated from contact with soil, water, or feed containing harmful bacteria

“Unlike many foods, milk is particularly hazardous because it is a nutrient-rich liquid with a neutral pH and high water activity, creating an ideal environment for bacterial growth,” Keatley says.

But Dr. Russo says it’s also concerning that bird flu is showing up in raw milk. “We’re still learning about this, but it’s certainly something that one doesn’t want to potentially become infected with,” he says. “If a whole bunch of people start drinking raw milk, it’s going to give that avian influenza the opportunity to become the next pandemic agent.”

Since raw milk is usually consumed without cooking it, there is no opportunity to kill harmful bacteria through heat, Keatley points out. “This combination of factors makes raw milk a high-risk food, with the potential to cause severe foodborne illnesses, hospitalization, or even death,” he says.

Buffer agrees. “Choosing to drink raw milk is a very risky practice and children are especially vulnerable to illness and hospitalization,” she says.

So, is raw milk safe?

The overall consensus from the medical, food safety, and dietary community is that raw milk is not safe to drink. “There are lots of reasons not to drink raw milk,” Dr. Russo says.

Dr. Russo notes that the very young and older adults are most at risk of getting sick from drinking raw milk, along with pregnant people and those who are immunocompromised. “But anyone can potentially get seriously ill with these pathogens that can be found in raw milk, he says.

Syers agrees. “I do not recommend drinking raw milk,” he says. “Since the pasteurization of milk became commonplace, it has saved millions of lives.”