Can you get typhus from milk? Separating Fact from Fiction

October 6, 2025 •

4 min read

A common public health misconception is that typhus can be transmitted through contaminated milk. The truth is that while milk can be a vehicle for certain dangerous pathogens, the risk of transmission is tied to different diseases, effectively clarifying the question: Can you get typhus from milk? No, but understanding why is crucial for safe dietary choices.

Quick Summary

Typhus is an arthropod-borne disease, not a milk-borne illness. Consumption of unpasteurized milk, however, poses a risk for typhoid fever and other pathogens, underscoring pasteurization's vital role in preventing foodborne sickness.

Key Points

Typhus is Not Transmitted by Milk: Typhus is a vector-borne disease spread by arthropods like fleas and lice, not a foodborne illness.
Typhoid Fever can be Milk-Borne: The similar-sounding typhoid fever, caused by Salmonella typhi, can be transmitted via contaminated food or water, including unpasteurized milk.
Raw Milk Poses Other Significant Risks: Unpasteurized milk can carry dangerous bacteria such as E. coli, Salmonella, and Listeria, which can cause serious health problems.
Pasteurization Kills Harmful Pathogens: The pasteurization process of heating milk to a specific temperature effectively eliminates dangerous bacteria, making milk safe for consumption.
Proper Dairy Handling is Crucial: Always purchase pasteurized products, store them correctly under refrigeration, and check expiration dates to ensure food safety.

Understanding the Difference: Typhus vs. Typhoid Fever

One of the primary reasons for confusion around the question, "Can you get typhus from milk?" is the similar-sounding name of a different illness: typhoid fever. While typhus and typhoid share some symptoms, they are caused by different bacteria and spread through entirely different routes. It is important to distinguish between the two for public health safety.

Typhus: A bacterial illness caused by Rickettsia species, such as Rickettsia typhi for murine typhus, and Rickettsia prowazekii for epidemic typhus. It is transmitted to humans through arthropods, including infected fleas, lice, or chiggers, not through consuming food or drink.
Typhoid Fever: A serious infection caused by the bacterium Salmonella enterica serotype Typhi. This is primarily spread through food or water contaminated with the feces or urine of an infected person. Unpasteurized milk is a potential vehicle for this contamination.

How is Typhus Actually Transmitted?

Since we have established you cannot get typhus from milk, it is helpful to know how the disease is actually spread to prevent genuine risks. Typhus is a vector-borne disease, meaning it is transmitted by insects.

Murine (Endemic) Typhus: Caused by Rickettsia typhi, this form is spread by fleas, most commonly from rats, but also from cats and other animals. Humans become infected when flea feces carrying the bacteria get rubbed into a scratch or bite wound.
Epidemic Typhus: Caused by Rickettsia prowazekii, this type is transmitted by the human body louse. It is associated with crowded, unhygienic conditions where lice can spread from person to person.
Scrub Typhus: Caused by Orientia tsutsugamushi, which is spread by the bites of infected chiggers (larval mites).

The Real Risks of Unpasteurized Milk

While typhus is not a concern, unpasteurized, or raw, milk and its products can transmit a host of other dangerous pathogens. Despite claims of added health benefits, raw milk does not kill these bacteria and poses significant health risks.

Here are some of the diseases that have been linked to raw milk consumption:

Typhoid Fever (Salmonella typhi)
Q Fever (Coxiella burnetii)
Brucellosis (Brucella species)
E. coli Infection (Escherichia coli O157:H7)
Salmonellosis (Salmonella species)
Listeriosis (Listeria monocytogenes)
Campylobacteriosis (Campylobacter species)

Pasteurization: The Proven Protection

Pasteurization is the process that makes milk safe for consumption by killing harmful bacteria. Developed in the 19th century, it has drastically reduced the incidence of milk-borne illnesses. The process involves heating every particle of milk to a specific temperature for a set amount of time. This heat treatment effectively destroys disease-causing organisms without significantly altering the milk's nutritional value. The Centers for Disease Control and Prevention (CDC) and other public health bodies consistently warn against the risks of consuming raw milk.

Debunking the Myth: Can you get typhus from milk?

The answer remains an unequivocal no. The bacteria causing typhus are specific to insect vectors and do not survive or transmit via milk. The myth likely originates from the public's confusion with typhoid fever, a very different disease that, historically, could be spread through contaminated milk and water. Advances in public sanitation and food processing, especially pasteurization, have made milk-borne typhoid fever extremely rare in developed countries, though risks remain when proper safety measures are not followed.

A Comparison of Milk-Borne vs. Vector-Borne Illnesses


Feature	Milk-Borne Illness (e.g., Typhoid Fever)	Vector-Borne Illness (e.g., Typhus)
Causative Agent	Salmonella typhi, Brucella, E. coli, etc.	Rickettsia or Orientia bacteria
Primary Transmission Route	Contaminated food or water, especially unpasteurized milk	Arthropod vectors like fleas, lice, or chiggers
Prevention Method	Pasteurization, good hygiene, safe food handling	Pest control, insect repellent, avoiding vector-infested areas

Safe Dairy Habits for a Healthier Diet

To ensure your diet is both nutritious and safe, follow these guidelines:

Always choose pasteurized milk and dairy products. Read labels carefully, as raw milk products can sometimes be sold in niche markets.
Purchase milk from reliable sources with strict hygiene protocols.
Check expiration dates and store perishable dairy products at 40°F (4°C) or colder.
Practice good hygiene when handling milk and other foods to prevent cross-contamination. Wash hands thoroughly before and after handling.

For more information on food safety, you can refer to authoritative sources such as the Centers for Disease Control and Prevention.

Conclusion In summary, the myth that you can get typhus from milk is unfounded. Typhus is a vector-borne illness spread by insects, while milk can transmit other pathogens like Salmonella if it is not pasteurized. The widespread adoption of pasteurization has dramatically reduced the risk of these milk-borne diseases, making it a cornerstone of modern food safety. By choosing pasteurized products and practicing safe food handling, you can enjoy the nutritional benefits of milk without the risk of dangerous illness. More information on raw milk safety is available here.

Frequently Asked Questions

No, typhus is not transmitted by drinking milk. It is a vector-borne disease spread by infected fleas, lice, or chiggers, not a foodborne illness.

Typhus is caused by Rickettsia bacteria and spread by insects, while typhoid fever is caused by Salmonella typhi bacteria and spread through contaminated food or water.

No, raw milk is not safe to drink. It can contain dangerous bacteria like Salmonella, E. coli, and Listeria, which are eliminated during the pasteurization process.

Pasteurization is a heat treatment process that kills harmful bacteria in milk without affecting its nutritional value. It is crucial for preventing the transmission of milk-borne illnesses.

Unpasteurized milk can transmit diseases such as typhoid fever, Q fever, brucellosis, salmonellosis, listeriosis, and infections from certain strains of E. coli.

No, reputable research shows no meaningful difference in the nutrient content of pasteurized and unpasteurized milk. The process is safe for retaining milk's nutritional value.

To handle milk safely, always choose pasteurized products, keep them refrigerated at 40°F (4°C) or colder, check expiration dates, and practice good hygiene to prevent cross-contamination.