Is dairy milk safe right now? A guide to informed choices

October 20, 2025 •

3 min read

According to the FDA, the commercial supply of pasteurized milk is safe, a fact confirmed even amid recent concerns over the A(H5N1) virus outbreak in dairy cattle. This reassurance directly addresses the question, 'is dairy milk safe right now?', affirming that proper processing remains a powerful safeguard for consumer health.

Quick Summary

Commercial pasteurized dairy milk is safe for consumption, effectively neutralizing harmful pathogens including the H5N1 virus detected in some cattle. Unpasteurized, or raw, milk continues to pose significant health risks from bacteria. Recent targeted recalls highlight the importance of staying aware of specific product alerts.

Key Points

Pasteurized milk is safe: Commercial dairy milk is made safe through pasteurization, a heat process proven to kill harmful bacteria and viruses, including H5N1.
Raw milk is not safe: The consumption of unpasteurized raw milk carries a significant risk of contracting serious foodborne illnesses from pathogens like E. coli and Salmonella.
Recalls indicate oversight: Recent recalls, such as those for Lactaid and Horizon Organic, show that regulatory bodies and industry monitoring systems are active in protecting consumers from specific product risks.
Follow handling guidelines: Always store milk and dairy products properly refrigerated (under 40°F) and respect expiration dates to prevent bacterial growth and spoilage.
Beware of alternatives' nutrition: While suitable for allergies or dietary choices, many milk alternatives lack the comprehensive natural nutrient profile of dairy milk and require fortification.
Vulnerable groups need care: Populations with weakened immune systems, young children, pregnant women, and the elderly are advised to strictly avoid raw milk due to heightened health risks.

Understanding the Milk Supply: Pasteurized vs. Raw

The safety of the dairy milk supply depends heavily on processing. Pasteurization, a heat treatment, eliminates harmful bacteria and viruses, making the commercial supply safe. Raw milk, which is not pasteurized, carries a significant risk of contamination with dangerous pathogens.

Pasteurization: The Gold Standard for Safety

Pasteurization heats milk to specific temperatures for set periods to kill pathogens, with High-Temperature, Short-Time (HTST) being common for retail milk and eliminating 99.9% of pathogens. During the 2024 H5N1 outbreak, agencies confirmed pasteurization inactivates the virus, ensuring the commercial supply's safety. Retail products tested have shown no viable H5N1 virus.

The Inherent Dangers of Raw Milk

Raw milk poses risks from contamination by pathogens like Listeria, Salmonella, and E. coli originating from various sources. Vulnerable groups are particularly at risk, and health authorities advise against raw milk consumption due to foodborne illness risks. A late 2024 raw milk recall linked to H5N1 detection underscored these dangers.

Environmental Contaminants and Recent Recalls

Milk can also be contaminated by chemical contaminants like antibiotic residues, though monitoring programs aim to minimize this. Recalls indicate that regulators and producers are actively addressing potential issues.

Recent dairy-related recalls in late 2024 and early 2025 included:

September 2024: HP Hood LLC recalled certain Lactaid milk due to undeclared almonds.
December 2024/January 2025: Horizon Organic Dairy, LLC recalled milk products due to potential premature spoilage.
December 2024: Raw Farm recalled raw milk products after H5N1 detection.

These events emphasize the need for consumers to check labels and stay informed about recall alerts.

Navigating Choices: Dairy vs. Alternatives

Milk alternatives are available for those avoiding dairy. It is important to consider their nutritional profiles; some are fortified, while others may lack essential nutrients found in dairy.

Comparison of Milk Types


Feature	Pasteurized Dairy Milk	Raw Dairy Milk	Common Milk Alternatives (e.g., Oat, Soy, Almond)
Safety	Very High. Pasteurization kills harmful bacteria and viruses like H5N1.	Significant Risk. Can harbor pathogens.	Generally Safe.
Processing	Heated to specific temperature for a set time (e.g., 161°F for 15s).	Unprocessed, no heat treatment.	Varies by type; often involves blending, filtration, and fortification.
Nutritional Profile	Rich in 13 essential nutrients.	Similar nutritional content to pasteurized milk, but safety risks outweigh purported benefits.	Variable. Often fortified, but levels may not match dairy.
Recall Risk	Low risk for pathogens; recalls can occur for spoilage or allergen issues.	Higher risk for pathogens.	Recalls less common than dairy, but possible.

Consumer Advice for Safe Milk Consumption

Choose Pasteurized Products: Always opt for pasteurized dairy milk.
Check Recall Lists: Regularly check food safety websites for current recalls.
Practice Proper Storage: Keep milk refrigerated at 40°F (4°C) or colder.
Respect Expiration Dates: Discard expired milk.
Consult Medical Advice: Vulnerable individuals should seek professional medical advice.

Conclusion: The Verdict on Dairy Milk Safety

Commercial, pasteurized dairy milk is safe right now due to pasteurization and regulatory oversight. Despite recent issues like H5N1 and localized recalls, pasteurization ensures the safety of the majority of milk. The risks of consuming raw milk remain significant. By choosing pasteurized products, staying informed, and practicing good storage, consumers can confidently enjoy dairy milk.

For more information on food safety and the A(H5N1) virus in dairy cattle, consult the Food and Drug Administration (FDA) website: FDA Avian Influenza Investigation.

Summary of Safety Practices

Choose Pasteurized Dairy: Pasteurization eliminates harmful pathogens, including H5N1.
Beware of Raw Milk: Consuming raw milk risks foodborne illnesses from bacteria like E. coli and Salmonella.
Stay Informed on Recalls: Monitoring and recalls address specific product concerns like spoilage or allergens.
Store Correctly: Proper refrigeration and attention to expiry dates maintain the safety of pasteurized milk.
Consider Vulnerable Populations: Individuals with weakened immune systems, the elderly, and young children should avoid raw milk.
Vet Dairy Alternatives: Check fortification labels for comparable nutritional value in plant-based milks.
Environmental Factors: Robust quality control minimizes risks from environmental contaminants.

Frequently Asked Questions

No. The FDA and other health agencies have confirmed that the commercial, pasteurized milk supply is safe. The pasteurization process is highly effective at inactivating the H5N1 virus, and testing of retail dairy products has not detected any viable virus.

Scientific evidence does not support the claims that raw milk offers superior health benefits. Pasteurized milk contains the same essential nutrients as raw milk, without the serious risk of foodborne illness from dangerous pathogens.

Raw milk can be contaminated with a variety of harmful pathogens, including E. coli, Listeria, and Salmonella, which can cause severe illness. Contamination can occur even with good hygiene practices at the farm.

Recent recalls for issues like allergens or spoilage demonstrate that the safety system is active. While these are often for specific products, it highlights the need for consumers to check labels and stay informed, but it does not mean the entire commercial supply is unsafe.

Cheeses made from raw milk, even aged cheeses, can carry the risk of pathogens. The FDA is not aware of H5N1 illnesses from aged raw milk cheese, but the general risk remains. Vulnerable populations should avoid these products entirely.

Pasteurization has a minimal effect on milk's nutritional value, preserving nearly all essential vitamins and minerals like calcium and Vitamin D. Ultra-high-temperature (UHT) processing can cause more alteration but is also highly effective at sterilization.

Customers with recalled products should follow the instructions in the recall notice. This typically involves returning the item to the place of purchase for a refund or replacement and avoiding consumption.

Milk alternatives generally undergo rigorous processing and are considered safe. However, they are not nutritionally equivalent and often require fortification to match dairy's vitamin and mineral content. Allergies to ingredients in alternatives should also be considered.