In 2025, the question 'Is milk currently safe to drink?' has gained renewed attention for several reasons, including a temporary FDA testing pause and reports of the H5N1 avian flu virus in dairy cows. For the vast majority of people consuming standard, store-bought dairy products, the answer remains a confident yes. The commercial milk supply is primarily protected by the long-established process of pasteurization. However, as with any food product, safety relies on robust regulatory oversight, consistent industry practices, and informed consumer choices. Below, we'll delve into the current safety status of pasteurized versus raw milk, examine recent developments, and outline best practices for ensuring the milk you drink is safe.
The Safeguard of Pasteurization
Pasteurization is the cornerstone of modern dairy safety, a process developed by Louis Pasteur in the 19th century that has effectively eliminated the risk of milk-borne diseases. It involves heating milk to a specific temperature for a set period to kill harmful bacteria such as Salmonella, E. coli, and Listeria. A common method is High-Temperature Short-Time (HTST) pasteurization, where milk is heated to 72°C for at least 15 seconds. This process has proven highly effective and does not significantly alter the milk's nutritional value.
Types of Pasteurization
- High-Temperature Short-Time (HTST): The most common method, used for most refrigerated milk sold in stores.
- Ultra-High-Temperature (UHT): Heats milk to 138°C for a few seconds, resulting in a shelf-stable product that doesn't require refrigeration until opened.
- Low-Temperature Long-Time (LTLT): A batch process for smaller operations, heating milk to 63°C for 30 minutes.
The Inherent Dangers of Raw Milk
Despite the clear benefits of pasteurization, a persistent movement advocates for raw, or unpasteurized, milk, citing unfounded health benefits. However, raw milk carries significant health risks because it can harbor dangerous microorganisms. Even milk from healthy-looking cows on a farm with good sanitation can become contaminated. Vulnerable populations, including pregnant women, young children, older adults, and those with compromised immune systems, face the highest risk of serious illness from raw milk.
Outbreaks linked to raw milk consumption, causing symptoms like diarrhea, cramping, and vomiting, are consistently reported, with some leading to life-threatening conditions or death. It is crucial to choose milk that is clearly labeled as 'pasteurized'.
Recent Developments and Consumer Confidence
Several events in 2025 have prompted questions about milk safety, though none indicate a widespread risk to the pasteurized milk supply.
FDA Testing Program Pause (April 2025)
In April 2025, it was reported that the FDA temporarily suspended some of its routine milk quality testing programs due to federal workforce cuts. This pause in a specific federal monitoring program caused concern, but experts in the dairy industry reassured the public that the robust, multi-layered regulatory system remained intact. Regular testing and inspection by state and federal authorities, governed by the Pasteurized Milk Ordinance (PMO), continued to ensure milk safety. The program transfer to another lab was also confirmed.
Avian Flu (H5N1) in Dairy Cattle
The detection of the H5N1 avian flu virus in dairy cows in 2024 and 2025 also raised public health questions. Health officials, including the CDC and FDA, have affirmed that pasteurization effectively inactivates the H5N1 virus. No evidence exists to suggest the virus can be spread through pasteurized dairy products. Raw milk, however, remains a risk, and health advisories consistently recommend against its consumption. The USDA has implemented a National Milk Testing Strategy for raw milk to monitor the situation, further safeguarding the food supply.
Comparison: Pasteurized Milk vs. Raw Milk
| Feature | Pasteurized Milk | Raw Milk |
|---|---|---|
| Microbial Safety | Harmful bacteria, such as E. coli, Listeria, and Salmonella, are effectively eliminated through heat treatment. | Potentially contains dangerous bacteria that can cause serious foodborne illness. |
| Regulation | Heavily regulated and monitored by state and federal authorities under strict safety standards like the PMO. | Regulations vary by state, but overall oversight is less stringent, with some states allowing direct-to-consumer sales. |
| Health Risks | Very low risk of foodborne illness for the general public when handled and stored properly. | High risk, especially for vulnerable individuals, of severe and sometimes fatal infections. |
| Nutritional Value | Retains nearly all its key nutrients, including calcium and protein. | Contains the same basic nutritional profile, but proponents' claims of superior nutrition are not scientifically proven. |
| Availability | Widely available in supermarkets and grocery stores. | Availability is limited and often requires purchasing directly from farms, where proper labeling and safety verification are critical. |
| Legality | Legal for commercial sale in all states. | Legal status varies by state; interstate sales are illegal in the US. |
Conclusion: Making Safe Choices
For the vast majority of consumers, is milk currently safe to drink? Yes, absolutely. The multi-layered system of pasteurization and stringent food safety regulations ensures that commercially available milk remains a safe and reliable source of nutrition. Despite concerning headlines regarding testing pauses and avian flu in dairy cows, the protections in place, particularly the pasteurization process, have effectively mitigated these risks for the processed milk supply. The key takeaway for consumer safety is to always choose pasteurized products. Raw milk, while available in some areas, presents a clear and unnecessary health risk that is best avoided, particularly by vulnerable individuals. By staying informed and opting for pasteurized dairy, you can confidently include milk in your diet.
Expert Consensus on Milk Safety
Prominent health organizations and experts continue to endorse pasteurized milk for its safety and nutritional benefits. The CDC, FDA, and AMA have all issued guidance reinforcing the safety of pasteurized dairy and cautioning against raw milk consumption. Adherence to proper storage guidelines, such as keeping milk at or below 4°C, is also critical for maintaining its safety and quality.
