Milk and dairy products such as yogurt and cheese are rich dietary sources of calcium and also provide many other nutrients such as protein. In most states, the milk available in grocery stores is pasteurized, making it safe for consumption. Unpasteurized milk or raw milk is not processed or treated to kill germs. It could carry harmful pathogens that can cause serious illness and even death. Some states that permit the sale of raw milk see higher incidences of milk-related illnesses.
Causes of Milk Contamination
Milk contamination can occur through various means. The cow's body itself can be a carrier of dangerous pathogens. If the cow's udder is infected by mastitis or if the animal is suffering from tuberculosis, the milk may harbor germs. Feces from the cow or from the surrounding environment can pass to the milk. Bacteria from the cow's skin, dirt, the processing equipment or the skin or clothing of workers can also contaminate milk. Additionally, animals, rodents and insects can transfer contaminants to milk. According to the Centers for Disease Control and Prevention, even dairy farmers who follow stringent sanitary procedures cannot guarantee that unpasteurized milk from their farms is safe.
Myths about Pasteurization
If you want to incorporate raw dairy products in your diet for health reasons, it may do more harm than good. According to the USDA, contrary to some common myths, pasteurization is a safe, healthy practice that kills dangerous bacteria, viruses and parasites in raw milk. The process involves heating milk for a set amount of time. Pasteurization does not reduce the nutritional value or cause allergies and lactose intolerance. If you are allergic to milk or lactose intolerant, the risk of adverse reactions is the same whether you consume raw milk or pasteurized milk.
Unpasteurized Milk and Illnesses
E. Coli, salmonella, listeria and campylobacter are some of the harmful pathogens found in unpasteurized milk. These microorganisms can cause mild, severe or life-threatening illnesses. Symptoms of infection after consuming raw milk or dairy products include vomiting, diarrhea, abdominal pain and cramps, fever, chills and weakness. The risk of serious infection is greater among young children, pregnant women, older people and those with lower immunity because of conditions such as cancer, HIV or AIDS. Illness can spread from an infected person to people nearby, especially when good hygiene is not in practice.
Raw Milk Products and Pregnancy
Consumption of unpasteurized milk is especially dangerous in pregnant women, because of the higher risk of serious infection and the possibility of miscarriage, birth defects or death of the fetus or newborn baby. Even if a pregnant woman does not feel ill, the pathogens in raw milk can harm her developing fetus. Listeria, one of the bacteria found is unpasteurized milk is responsible for such complications during pregnancy. All pregnant women should avoid raw milk and soft cheeses such as Brie, Asadero and Camembert, notes the USDA. Yogurt, pudding, cheesecake and ice-cream made from unpasteurized milk are also unsafe.
References
- Centers for Disease Control and Prevention; Raw (Unpasteurized) Milk; January 31, 2011
- U. S. Food and Drug Administration; The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk; May 11, 2011
- Ontario Ministry of Health and Long-Term Care; Questions and Answers on Unpasteurized Milk; June 15, 2009
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