Why can raw milk cause foodborne illness?

Raw milk can cause foodborne illness because it may contain harmful pathogens that are naturally present in the dairy farm environment. While milk from healthy animals may initially be free of bacteria, it can quickly become contaminated upon exposure to the farm setting.1

These pathogens include dangerous bacteria such as E. coli, Salmonella, Listeria, and Campylobacter. Ingesting these organisms can lead to serious health risks, including severe gastrointestinal distress, and can be particularly dangerous for children, pregnant women, older adults, and individuals with weakened immune systems.234

Pasteurization is the essential process used to destroy these microbes by heating the milk to a specific temperature for a set time. Because raw milk lacks this protective treatment, it poses a significant risk of causing foodborne illnesses, which is why health authorities emphasize the importance of consuming only pasteurized dairy products.231