Raw Milk: Risks, Recent Events, and Consumers' Choices

Pasteurization is a heat treatment that greatly reduces bacteria and viruses in milk, a process that transformed dairy safety since its invention. Unpasteurized milk can contain Salmonella, E. coli, Listeria, Brucella and other pathogens that may cause severe illness, and those pathogens are not removed unless milk is heated or otherwise treated.

Public health data have documented outbreaks tied to raw milk: 202 outbreaks from 1998 through 2018 produced 2,645 illnesses and 228 hospitalizations, and 143 outbreaks were confirmed or suspected between 2009 and 2021. Retail milk monitoring in April–May 2024 detected influenza A(H5N1) viral RNA in many samples, with 36% of tested retail samples positive in that period, which highlighted a novel surveillance concern for dairy products.

In early 2026 several state legislatures considered bills to expand legal sales of unpasteurized milk, and advocacy groups aligned with the MAHA movement have argued for consumer choice and support for small farms. While proponents highlight choice and local markets, health professionals caution that increased availability is linked with more outbreaks, and veterinary and medical organizations oppose loosening pasteurization rules.

The American Veterinary Medical Association recommends pasteurization for milk sold to consumers, and federal agencies have reinforced that pasteurized milk remains the safer option. If raw milk is offered, it has been suggested that strict testing, clear labeling, and hygiene standards be enforced to reduce risk, but even with safeguards the risk cannot be eliminated entirely. Consumers should weigh perceived benefits against documented risks and consult a health professional if they are unsure.