When Was Pasteurized Milk Banned? Addressing the Milk Safety Myth

November 22, 2025 •

3 min read

The misconception of "when was pasteurized milk banned?" arises from the history of milk safety regulations that actually targeted raw, unpasteurized milk due to serious public health risks. Rather than being prohibited, pasteurization was systematically adopted and eventually mandated for milk sold in interstate commerce to make it safer for consumption.

Quick Summary

Pasteurized milk has never been banned; historical public health crises led to mandatory pasteurization and federal regulations restricting raw milk sales to ensure safety.

Key Points

Never Banned: Pasteurized milk has never been banned; rather, regulations were implemented to mandate its use due to public health crises.
Raw Milk Restricted: The FDA banned the interstate sale of raw milk in 1987, making it illegal to ship unpasteurized milk across state lines.
For Public Safety: The move towards mandatory pasteurization was a direct response to widespread milkborne illnesses from pathogens like Salmonella, E. coli, and tuberculosis.
State vs. Federal Law: While interstate sales of raw milk are federally banned, regulations for intrastate sales vary significantly from state to state.
No Significant Nutritional Difference: Claims that pasteurization destroys significant nutritional value are largely debunked by the CDC and FDA, who assert minimal changes to nutrient content.
Historical Context: The history of milk regulation, starting with "swill milk" in the 1800s and later with the Grade 'A' Pasteurized Milk Ordinance, paved the way for modern dairy safety standards.

The Dangerous History of Raw Milk

Before widespread pasteurization, milk was a common vehicle for serious diseases. Contaminated raw milk was often linked to deadly epidemics in the 19th and early 20th centuries.

Disease Outbreaks and the Threat of Raw Milk

Typhoid Fever: Numerous outbreaks of typhoid were traced back to contaminated milk supplies. A 1940 outbreak in St. Louis County, Missouri, involving 26 cases, was sourced to a raw milk dairy.
Tuberculosis: Bovine tuberculosis, which can be passed from cows to humans through milk, was a significant public health concern. The pasteurization process was developed, in part, to specifically destroy the bacterium that causes tuberculosis.
Other Pathogens: Raw milk was a vector for other dangerous pathogens, including Salmonella, E. coli, Listeria, and Campylobacter, which can cause severe foodborne illness.

The "Swill Milk" Scandal

In the 1850s, a major scandal erupted in American cities over "swill milk." Dairy cows near distilleries were fed fermented mash, producing low-quality, contaminated milk. This unsanitary practice led to public outcry and early regulations prohibiting the sale of such milk.

The Rise of Pasteurization and Modern Standards

Named after Louis Pasteur, who discovered in the 1860s that heating liquids could kill microbes and prevent spoilage, pasteurization was eventually applied to milk. The process provided a reliable method for ensuring milk safety.

Milestones in Milk Regulation

Early Adoption (late 1800s): Initial adoption of pasteurization was gradual and optional for most dairies.
Mandatory City and State Laws (early 1900s): Facing mounting evidence of raw milk's dangers, cities and states began to mandate pasteurization for milk sold to the public. Alabama adopted the Standard Milk Ordinance in 1924, which eventually spread nationwide.
The Standard Milk Ordinance (1924): Developed by the U.S. Public Health Service, this ordinance established sanitation standards that were widely adopted, culminating in the modern Grade “A” Pasteurized Milk Ordinance.
Federal Interstate Ban (1987): The U.S. Food and Drug Administration (FDA) banned the interstate sale of raw milk for human consumption. This federal regulation ensures that all milk sold across state lines is pasteurized, though individual states may have different laws for intrastate sales.

Pasteurization vs. Raw Milk: What You Need to Know


Feature	Pasteurized Milk	Raw Milk (Unpasteurized)
Safety	Heated to kill harmful bacteria like Salmonella, E. coli, and Listeria.	Can harbor dangerous pathogens that pose serious health risks, even on well-managed farms.
Regulation	Subject to strict federal and state regulations, like the Grade "A" Pasteurized Milk Ordinance, governing its production, processing, and distribution.	Regulations vary significantly by state. Federal law bans interstate sales, but intrastate farm or direct sales may be legal depending on state law.
Nutritional Content	The heating process causes only minimal nutritional changes. It retains its primary nutrients like protein, calcium, and vitamins.	Some people believe it is more nutritious, but scientific evidence shows no significant nutritional difference. Any perceived benefits are outweighed by safety risks.
Storage	Extended shelf life due to the killing of spoilage-causing microbes.	Shorter shelf life; requires refrigeration and can spoil quickly.

The Persistent Raw Milk Debate

Despite decades of scientific evidence and public health consensus supporting pasteurization, a debate over raw milk persists, with advocates citing health benefits and the freedom to choose unprocessed food. However, public health organizations like the FDA and CDC continue to warn of the significant risks associated with raw milk consumption, especially for vulnerable populations such as children, the elderly, and pregnant women. Ultimately, pasteurization remains a cornerstone of modern food safety, ensuring a nutritious and safe dairy supply for the vast majority of consumers.

For more detailed information on pasteurization, you can read about the process and its benefits at MasterClass.

Conclusion

In summary, the notion of a ban on pasteurized milk is a complete myth. The reality is that stringent regulations were established over the past century to protect consumers from the health hazards associated with raw milk. While raw milk sales are banned in interstate commerce, pasteurization has ensured a safe, reliable, and nutritious milk supply, saving countless lives by preventing foodborne diseases.

Frequently Asked Questions

No, pasteurized milk has never been banned in the United States. Regulations were implemented to require or promote pasteurization to ensure milk safety, not to prohibit it.

The confusion stems from the historical shift towards restricting the sale of raw, or unpasteurized, milk. Federal and state laws were passed to make the milk supply safer, which effectively phased out widespread raw milk access.

The FDA banned the interstate sale and distribution of raw milk for human consumption in 1987. This means raw milk cannot be shipped across state lines for sale to consumers.

Raw milk is unheated milk straight from an animal, which can contain harmful bacteria. Pasteurized milk has been heated to kill those pathogens, making it safer for consumption.

According to the FDA and CDC, pasteurization has only a minimal effect on milk's nutritional value. It does not significantly reduce the content of essential nutrients like calcium, protein, or vitamins.

The legality of raw milk sales depends on the state. While the federal ban on interstate sales remains, state-level laws vary, with some permitting farm sales, cow-share agreements, or limited retail access.

Pasteurization was developed to kill pathogenic microorganisms in food and beverages, thereby preventing diseases like tuberculosis, typhoid fever, and brucellosis, which were historically transmitted through contaminated milk.