The Disadvantages of Raw Milk: Understanding the Risks

November 24, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), between 1998 and 2018, there were 202 disease outbreaks linked to raw milk consumption, resulting in thousands of illnesses and hospitalizations. While some believe in the health benefits of unpasteurized milk, it is critical to understand the significant disadvantages of raw milk and its potential for serious harm.

Quick Summary

Raw milk poses serious health risks due to harmful pathogens that can cause severe foodborne illnesses, hospitalization, and life-threatening conditions. Pasteurization is a crucial process that eliminates these dangers without significantly reducing nutritional value. Vulnerable populations, including children and pregnant women, face heightened risks from consuming unpasteurized dairy.

Key Points

Foodborne Illness Risk: Raw milk can contain dangerous bacteria such as E. coli, Salmonella, and Listeria, which cause severe food poisoning, hospitalization, and in rare cases, death.
No Proven Health Benefits: Scientific evidence does not support claims that raw milk is more nutritious or can alleviate lactose intolerance or allergies compared to pasteurized milk.
High-Risk Groups: Certain populations, including children, the elderly, pregnant women, and those with weakened immune systems, are at an increased risk of severe illness from raw milk pathogens.
Hygiene is Not Enough: Even strict sanitation practices on farms cannot guarantee the elimination of harmful bacteria, as milk can be contaminated in multiple ways before or during milking.
Pasteurization Kills Germs: Pasteurization is a proven method of heating milk to kill harmful germs, and it does so without significantly impacting the milk's nutritional value.
Serious Complications: Infections from raw milk can lead to long-term health problems like kidney failure (HUS), paralysis (Guillain-Barré syndrome), or miscarriage (Listeriosis).

Raw milk, which has not undergone pasteurization, carries a significant risk of contamination with harmful bacteria and other pathogens. Organizations like the FDA and CDC strongly advise against its consumption due to potential dangers. Raw milk can become contaminated even from seemingly healthy animals during the milking process, and pasteurization is the only reliable method to ensure its safety.

The High Risk of Foodborne Illness

A major disadvantage of raw milk is its potential to contain dangerous microorganisms, leading to foodborne illness. The CDC has documented numerous outbreaks linked to unpasteurized dairy.

Pathogens Commonly Found in Raw Milk

E. coli O157:H7: Can cause severe cramps, bloody diarrhea, and vomiting, potentially leading to kidney failure.
Salmonella: A common cause of food poisoning with symptoms like fever, diarrhea, and cramps, which can be severe in vulnerable individuals.
Listeria monocytogenes: Poses a particular threat to pregnant women, newborns, and those with weakened immune systems, potentially causing meningitis or sepsis.
Campylobacter: A frequent cause of raw milk outbreaks, leading to fever, diarrhea, and abdominal pain. In rare instances, it can result in a serious autoimmune disorder causing paralysis.
Brucella: This bacterium can cause brucellosis, an illness with flu-like symptoms and potential chronic complications.

No Guaranteed Safety, Even from Reputable Sources

Buying raw milk from farms with high sanitation standards does not eliminate the risk of contamination. Bacteria can enter milk from various sources, including the animal or the environment. Occasional testing is not a reliable safety measure as contamination can occur intermittently.

Disadvantages for Vulnerable Populations

While anyone can get sick from raw milk, certain groups are at a significantly higher risk of severe or life-threatening infections, including children, pregnant women, older adults, and immunocompromised individuals.

Comparison: Raw Milk vs. Pasteurized Milk


Feature	Raw Milk (Unpasteurized)	Pasteurized Milk	Why It Matters
Safety from Pathogens	Significant risk of contamination with harmful bacteria (E. coli, Salmonella, Listeria, etc.).	Harmful pathogens are eliminated, making it safe for consumption.	Pasteurized milk provides food safety assurance, especially for vulnerable groups.
Nutritional Value	No scientifically proven nutritional superiority over pasteurized milk. Claims are not substantiated.	Retains nearly all nutritional value, including calcium, protein, and vitamins.	You get the same health benefits without the risk of illness.
Shelf Life	Shorter shelf life and can spoil unpredictably due to bacterial growth.	Longer, more predictable shelf life due to the elimination of spoilage-causing bacteria.	Extended freshness reduces food waste and increases convenience.
Digestion	Does not alleviate lactose intolerance; all milk contains lactose.	Contains lactose and is comparable to raw milk in causing issues for those with sensitivities.	Pasteurized yogurt or kefir with probiotic cultures is more effective for digestion.

Conclusion

The disadvantages of raw milk, particularly the risk of serious foodborne illness, are significant and well-documented. Public health authorities emphasize that pasteurization is a critical step in ensuring milk safety, eliminating dangerous pathogens without substantially altering nutritional value. Choosing pasteurized milk is a safe way to enjoy the benefits of dairy. For more details on milk safety, refer to the {Link: U.S. Food and Drug Administration https://www.fda.gov/food/buy-store-serve-safe-food/dangers-raw-milk-unpasteurized-milk-can-pose-serious-health-risk}.

Frequently Asked Questions

No, scientific research has found no meaningful difference in the nutritional value of raw and pasteurized milk. Pasteurization does not destroy the key nutrients like calcium and protein, contrary to some claims.

No, this is a myth. Raw milk contains lactose just like pasteurized milk. Studies have shown that raw milk does not reduce lactose malabsorption or symptoms of lactose intolerance.

Raw milk can be contaminated through various pathways, including bacteria from the animal's udder, contact with feces, and dirty milking equipment or environments. Even healthy-looking animals can carry dangerous pathogens.

While anyone can get sick, the risk of severe illness is highest for children, older adults, pregnant women, and people with compromised immune systems.

Symptoms can include vomiting, diarrhea (sometimes bloody), abdominal cramps, fever, and flu-like symptoms. More severe conditions like kidney failure and paralysis can occur in some cases.

Regular testing does not guarantee safety. Contamination can be sporadic and at levels too low for testing to consistently detect. Therefore, a negative test on one batch does not ensure subsequent batches are free from pathogens.

Raw milk does not 'sour' safely into probiotic-rich milk as some suggest. Instead, the harmful bacteria present can grow and multiply, and it can spoil in an unsafe manner. Pasteurized milk's spoilage is more predictable because the harmful bacteria have been killed.