Consumption of raw milk: Separating fact from fiction as the debate continues

Human consumption of unpasteurized cows’ milk continues to be a topic of considerable debate in the dairy industry and in medical and public health communities. The debate over pasteurization of milk has been ongoing for decades. An increasing number of people, including children, are consuming raw unpasteurized cows’ milk. Enhanced nutritional qualities, taste, purported health benefits, and consumer demand for natural and unprocessed foods have all been advocated as reasons for increased interest in raw milk consumption. However, science-based data to substantiate many of these claims are, at best, limited. People continue to consume raw cows’ milk even though numerous epidemiological studies have shown clearly that raw milk can be contaminated by pathogens associated with human illness and disease. Several documented disease outbreaks have occurred and were traced back to consumption of raw unpasteurized milk or dairy products made from raw milk. Numerous people were diagnosed with infections, some were hospitalized, and a few died as a result of milk-borne outbreaks. Several states allow the sale of raw milk including direct purchase, cow-share or leasing programs, and the sale of raw milk as pet food. Where raw milk is offered for sale, strategies to reduce risks associated with raw milk and products made from raw milk such as labeling of raw milk, and enhancing and targeting educational efforts are needed. One sure way to prevent raw milk-associated foodborne illness is for consumers to refrain from drinking raw milk and from consuming dairy products manufactured from raw milk.