Can I drink unpasteurised (raw) milk?
Unpasteurised milk can be harmful to humans and is not considered safe to drink as it potentially contains bacteria that can cause severe illness.
Last updated 04/10/2024
Unpasteurised milk, (also known as raw milk), is milk that has not gone through a pasteurisation process, which kills bacteria that can cause illness in humans. The sale of raw, unpasteurised milk for human consumption is illegal in Australia, as it potentially contains harmful bacteria such as E.coli, Salmonella and Listeria.
Typical pasteurisation of milk involves heating to 72°C for 15 seconds. This process is very effective in destroying any disease-causing bacteria that may be present in raw milk and makes the final product safe for human consumption. 1
It has been suggested that there are health benefits from drinking unpasteurised milk. However, scientific reviews by various international groups have concluded that there is no reliable evidence to support this.2,3 In contrast, when analysing samples of unpasteurised raw milk, there is repeated evidence of high levels of pathogens that can cause illness.4 In some studies, almost a third of all milk samples contained at least one type of pathogen.5
Pasteurisation causes no significant change to the nutritional quality of milk, and protein quality and mineral concentration are not affected.6
Food regulators in Australia have assessed the risks associated with unpasteurised milk and strongly recommend that you don’t drink raw milk as it is a potential health hazard. Pasteurised milk is safe to drink and is a source of many important nutrients.
References
- 1. Dairy Food Safe Victoria. Risks associated with drinking raw milk. Accessed 22.07.2019
- 2. Claeys WL, Cardoen S, Daube G, et al. Raw or heated cow milk consumption: review of risks and benefits. Food Control. 2013;31: 251– 262
- 3. MacDonald LE, Brett J, Kelton D, et al. A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes. J Food Prot. 2001; 74: 1814– 1832
- 4. Lucy JA. Raw Milk Consumption Risks and Benefits. Nutr Today. 2015 Jul; 50(4): 189–193
- 5. Griffiths MW. The microbiological safety of raw milk. In: Griffiths MW, ed. Improving the Safety and Quality of Milk, Volume 1: Milk Production and Processing. Boca Raton, FL: CRC Press; 2010: 27– 63
- 6. Andersson I, Oste R. Nutritional quality of heat processed liquid milk. In: Fox PF, ed. Heat-Induced Changes in Milk. 2nd ed Brussels, Belgium: International Dairy Federation; 1995: 279– 307.
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