Can we drink unpasteurized milk without boiling?

December 22, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), between 1998 and 2018, there were over 200 reported outbreaks linked to drinking raw milk, causing more than 2,600 illnesses. Therefore, the answer to whether we can drink unpasteurized milk without boiling is a definitive no, due to serious health risks associated with harmful pathogens.

Quick Summary

It is not safe to consume unpasteurized milk without boiling it first. Raw milk can harbor dangerous pathogens that cause severe foodborne illness, even from seemingly healthy animals. Heating is the only reliable way to destroy these bacteria and make milk safe to drink.

Key Points

Boiling is Essential for Raw Milk: Unpasteurized milk must be boiled to kill dangerous bacteria like E. coli, Salmonella, and Listeria.
High-Risk Populations: Children, pregnant women, the elderly, and those with weakened immune systems are at a greater risk of severe illness from raw milk.
No Guarantee of Safety: Even if milk comes from a seemingly healthy cow, there is no way to guarantee it is free of harmful pathogens.
Nutrient Loss is Minor Compared to Risks: While boiling can reduce some vitamins, the safety benefits of destroying pathogens far outweigh this minor nutritional trade-off.
Pasteurized Milk is the Safest Option: Commercially pasteurized milk undergoes a controlled process that reliably kills harmful germs while preserving most nutrients.
Scientific Claims Lack Evidence: There is no credible scientific evidence supporting claims that raw milk offers superior health benefits over pasteurized milk.

Raw milk, also known as unpasteurized milk, is milk that comes directly from a cow, goat, or other animal and has not been subjected to a heat treatment process to kill harmful bacteria. While some people believe that raw milk offers superior health benefits, public health authorities and extensive scientific data confirm that it poses significant and avoidable health risks. Consuming unboiled raw milk can expose individuals to a host of dangerous pathogens.

The Health Risks of Unboiled Raw Milk

Drinking raw milk that has not been boiled puts you at a high risk of contracting serious foodborne illnesses. Unlike commercially processed milk, which is pasteurized to eliminate pathogens, raw milk is susceptible to contamination at multiple stages, from the animal itself to the milking environment.

Common Pathogens in Unpasteurized Milk

Raw milk can contain various dangerous bacteria that cause foodborne illnesses. These include:

E. coli O157:H7: Can cause severe cramps, bloody diarrhea, and kidney failure.
Salmonella: Leads to fever, diarrhea, and stomach cramps.
Listeria: Particularly risky for pregnant women, potentially causing miscarriage or illness in newborns.
Campylobacter: A common cause of diarrhea, fever, and abdominal pain.
Brucella: Can cause brucellosis, with symptoms like fever, joint pain, and fatigue.
Avian Influenza (H5N1): Detected in raw milk, posing a potential new risk.

Why Boiling is Necessary for Raw Milk

Raw milk is an ideal environment for bacteria to multiply. Even with strict farm hygiene, complete prevention of contamination is impossible. Bacteria can come from the cow's udder, feces, or equipment. Assuming milk from a healthy cow is safe is a dangerous error. Boiling provides the necessary heat to destroy these harmful bacteria.

How to Safely Boil Raw Milk at Home

Boiling raw milk at home is a vital step if you choose to consume it, effectively killing harmful bacteria.

Preparation: Use a clean, heavy-bottomed pot to prevent scorching.
Heating: Heat the milk slowly over medium heat, stirring constantly for even heating and to prevent a skin from forming.
Boiling: Bring the milk to a rolling boil and maintain it for at least one minute.
Cooling: Rapidly cool the boiled milk in an ice bath to prevent re-growth of bacteria.
Storage: Store the cooled, boiled milk in a clean, airtight container in the refrigerator.

Comparison Table: Boiling vs. Pasteurization


Feature	Home Boiling (Raw Milk)	Commercial Pasteurization (Packaged Milk)
Effectiveness	Kills most pathogens if performed correctly.	Highly reliable and consistent at killing target pathogens.
Temperature	Heated to 100°C (212°F).	Specific temperature and time (e.g., 72°C for 15 seconds).
Nutritional Impact	Can reduce heat-sensitive vitamins and denature proteins.	Minimal nutrient loss; packaged milk is often fortified.
Taste & Texture	Can alter flavor ('cooked' taste) and texture.	Preserves natural taste and texture.
Safety	Relies entirely on correct user execution.	Safety guaranteed by regulated and verified processes.

The Unwavering Consensus: Prioritize Health

Drinking unpasteurized milk without boiling poses a serious and unnecessary health risk. Despite anecdotal claims, public health organizations and scientific evidence consistently highlight the dangers of raw milk due to potential bacterial contamination. Boiling raw milk is a critical step to make it safe. Commercially pasteurized milk remains the most reliable and safest option for consumers.

For more information, the FDA provides valuable resources on raw milk misconceptions.

Conclusion: No Shortcut to Safety

The scientific community is clear: do not drink unpasteurized milk without boiling it. The risk of contamination, even from the best farms, is significant, particularly for vulnerable groups. Boiling effectively eliminates dangerous pathogens. Commercially pasteurized milk offers a safe alternative with minimal nutritional impact. Prioritizing safety through proper heating is essential for enjoying milk without risking serious illness.

Frequently Asked Questions

No, unpasteurized milk is never guaranteed to be safe, even if it comes from a healthy animal. Pathogens can contaminate the milk during the milking process or from the animal's environment, and these bacteria can reside in the gut of healthy animals.

Raw milk can contain a variety of dangerous bacteria, including E. coli, Salmonella, Listeria, Campylobacter, and Brucella, all of which can cause serious and sometimes life-threatening foodborne illnesses.

No, boiling and pasteurization are different processes. Boiling heats milk to a higher temperature (100°C) and can significantly alter its taste and nutritional profile. Pasteurization uses a specific temperature and time combination (e.g., 72°C for 15 seconds) to kill pathogens while preserving more nutrients.

Drinking raw milk without heating it exposes you to the risk of contracting foodborne illnesses. Symptoms can range from diarrhea and vomiting to severe conditions like Guillain-Barré syndrome or kidney failure in vulnerable individuals.

Boiling can cause a greater reduction of heat-sensitive vitamins (like certain B vitamins and C) compared to pasteurization. However, the safety benefits of boiling raw milk far outweigh any minor nutritional trade-off.

Proponents of raw milk often claim it has better flavor, nutritional value, and protective qualities against allergies. However, public health organizations state there is no scientific evidence to support these claims, and emphasize the significant health risks involved.

Yes, almost all commercially sold milk in grocery stores has been pasteurized, meaning it has already been heated to kill harmful bacteria and is safe to drink without boiling.