Raw Milk Disadvantages

Milk is a complete food source, meaning it offers all the macronutrients your body needs, including fat, carbohydrates and protein. It also provides essential vitamins and minerals, making it one of the most nutritionally complete foods. Raw milk, also referred to as farm milk or fresh milk, is milk in its natural state, unprocessed and unpasteurized. Although many organizations and even some health care providers support drinking raw milk as offering more health benefits, it does come with disadvantages.

Harmful Pathogens

Milk naturally contains bacteria. The nutrients in milk necessary for our health also provide an ideal environment for bacteria to grow and multiply. Pathogens enter the raw milk from the cow's udder, teats, equipment used during the milking process and in transporting or storing the milk. Common harmful and disease-causing pathogens found in milk include salmonella, Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni, Staphylococcus aureus and E. coli. Although any milk can harbor these bacteria, pasteurization destroys them or greatly reduces their numbers.

What is Pasteurization?

Pasteurization, created by Louis Pasteur in 1864, involves heating the milk to a specified temperature for a specific period of time. Normal pasteurization heats the milk to 161 degrees F for 15 seconds, while stirring to ensure all the milk reaches the desired temperature. Other techniques may also be used, such as ultra-high-temperature pasteurization, which destroys organisms more effectively, allowing a longer shelf life. Although some bacteria may remain in small amounts after pasteurization or can be reintroduced into the milk after pasteurization, this process removes most disease-causing bacteria, reducing the disadvantages of raw milk.

Limited Availability

The U.S. Food and Drug Administration and the Centers for Disease Control and Prevention warn against consuming raw milk due to its ability to cause serious illness, hospitalizations or death. Between 1993 and 2006, the Centers for Disease Control and Prevention received reports of 1,505 illnesses, 158 hospitalizations and two deaths because of illnesses caused by consuming contaminated raw milk. Because of this, raw milk is not widely distributed or available for sale. Retail sales are legal in only 10 states, and on-farm sales are legal in another 15 states. Purchasing raw milk remains illegal in 11 states and the District of Columbia, according to information provided by Campaign for Real Milk.

Shelf Life

Pasteurization not only reduces the incidence of food-borne illness, but also increases the shelf life of milk. Raw milk should be cooled soon after milking the cow and kept at an optimal 36 to 38 degrees F. At this temperature, the milk will stay fresh from seven to 10 days, significantly shorter than pasteurized milk.