Myth or fact: raw (unpasteurized) milk is healthier

• Pasteurization preserves milk’s protein, calcium and most vitamins.
• Raw milk can carry Salmonella, Campylobacter, E. coli and Listeria.
• Unpasteurized products cause a disproportionate share of dairy outbreaks.
• Raw milk is especially dangerous for children, pregnant women, older adults and the immunocompromised.

Myth: raw milk is “alive” and pasteurization “kills” it

On social media, raw milk is promoted as a natural food full of enzymes and probiotics that supposedly boosts immunity and cures allergies. Its sale is legal in some U.S. states.

Fact: the benefits are unproven, the risks are proven

Outbreaks. An analysis of U.S. outbreaks found that unpasteurized dairy products caused about 150 times more outbreaks per unit consumed than pasteurized products, and states that allowed raw milk sales had more outbreaks (Langer et al., 2012).

Newer data. A follow-up analysis of 1998 to 2018 recorded more than 200 outbreaks linked to raw milk, with thousands of illnesses and hundreds of hospitalizations. The number of outbreaks rose as state laws relaxed (Koski et al., 2022).

What pasteurization does

Heating milk to a set temperature for a short time kills disease-causing bacteria. Protein and calcium are preserved, and vitamin losses are minor.

Bottom line

Choose pasteurized milk and cheese. For children, pregnant women and older adults, raw milk is not worth the risk.