Raw milk (also called unpasteurized milk) is milk from cows, goats, or sheep that has not been heated to kill harmful germs that cause illness in humans.
Risks of Drinking Raw Milk
Many harmful germs are naturally present in animal droppings or manure. They can sometimes get into (contaminate) raw milk and make people who drink the milk sick. Some of the germs that can contaminate raw milk are Shiga toxin-producing E. coli, Campylobacter, Salmonella, Listeria, Brucella, Yersinia, and Mycobacterium bovis.
An infection with one of these germs can cause diarrhea (including bloody diarrhea), stomach cramps, and vomiting. Less commonly, they can cause blood infections, meningitis, kidney failure, chronic conditions, and even death. Mycobacterium bovis is a cause of human tuberculosis. Symptoms of illness differ depending on the type of germ in the milk.
In April 2024, highly pathogenic avian influenza virus was found in dairy cattle and milk in several states. Routine milk pasteurization removes bacteria and viruses, but raw milk products do not share that level of protection. See FDA's Investigation of Avian Influenza A Virus in Dairy Cattle. For more information, visit the USDA Animal and Plant Health Inspection Service News and Updates.
People at Higher Risk
Anyone can get sick from drinking raw milk.
Children under the age of 5, people who are pregnant, older adults, and people with weakened immune systems should not drink raw milk. These groups are at higher risk for severe illness and complications (including pregnancy complications) and death if they develop infections with germs that can contaminate raw milk.
The Washington State Department of Agriculture (WSDA) regulates licensed raw milk dairies in Washington. They provide technical guidance and conduct inspections. They test each dairy’s raw milk and cream once a month for germs that can cause human illness. But even with these safeguards in place, raw milk from these licensed dairies occasionally tests positive for pathogens and causes illness outbreaks.
People who choose to consume raw (unpasteurized) milk or cream should only purchase products produced by a WSDA-licensed raw milk dairy. Still, licensing does not entirely remove the risk that the raw milk or cream might be contaminated.
Illness Outbreaks
In the United States, from 1998 through 2023, 247 outbreaks associated with the consumption of raw milk were reported to the Centers for Disease Control and Prevention (CDC). These outbreaks resulted in 3,141 illnesses, 289 hospitalizations, and 2 deaths.
In Washington state, during the same period (1998-2023), there were 15 raw milk-associated outbreaks resulting in 85 illnesses. These outbreak-associated illnesses were caused by infection due to Shiga toxin-producing E. coli (9), Campylobacter (5), and Salmonella (1).
Because not all cases of foodborne illness are recognized and reported, the actual number of illnesses associated with raw milk is likely greater.
Questions and Answers
Aren't raw or natural foods better than processed foods?
Many people believe that foods with no or minimal processing are better for their health. However, some types of processing are needed to protect our health. Cooking raw meat, raw poultry, and raw fish to make the food safer to eat is one example.
When milk is pasteurized, it is heated just long enough to kill disease-causing germs. All significant nutrients remain after milk is pasteurized. Many local, organic farms offer pasteurized milk and cheese products.
Does drinking raw milk prevent or cure any diseases, such as asthma, allergies, heart disease, or cancer?
No. There are no health benefits from drinking raw milk that cannot be obtained from drinking pasteurized milk. The process of pasteurizing milk has never been found to be the cause of chronic diseases, allergies, or developmental or behavioral problems.
I know people who have been drinking raw milk for years, and they have never gotten sick. Why is that?
The presence of germs in raw milk is unpredictable. Someone can get sick from a brand or source of raw milk that they drank for a long time without becoming ill. The number of disease-causing germs in the raw milk might be too low to make a person sick for a long time, but later, they’re high enough to make the same person seriously ill. For some people, drinking contaminated raw milk just once could make them sick.
Even if you trust the farmer and your store, raw milk is never a guaranteed safe product. Drinking raw milk means taking a real risk of getting very sick.
More Resources
Raw Milk Sales in Washington, WSDA (PDF)
Content Source: Food Safety Program, Office of Communicable Disease Epidemiology