Public health agencies in the United States mandated pasteurization of milk nearly a century ago to reduce the risk of foodborne illnesses. Pasteurization involves heating milk to 161°F for 15 seconds, which effectively kills harmful pathogens such as listeria, E. coli, and salmonella. Despite these health measures, advocates for raw milk argue that pasteurization removes beneficial bacteria and enzymes, although public health organizations, including the FDA and CDC, dispute these claims, stating that there is no scientific support for the nutritional benefits of raw milk.
The FDA has prohibited the interstate sale of raw milk since 1987, but a House bill to lift this ban is currently in committee. Additionally, 18 states are reviewing over 40 bills aimed at facilitating the sale of raw milk. Interest in raw milk has surged, driven by 'food freedom' advocates and wellness influencers promoting it as a health product. Health and Human Services Secretary Robert F. Kennedy Jr. has expressed support for raw milk, although there has been no significant federal action to change its legal status.
Raw milk is legal in some form in 43 states, with regulations varying widely. In some states, it can be purchased directly from stores, while in others, it is accessible through herd shares or only as pet food. Public health officials remain concerned about the risks associated with raw milk consumption, particularly for vulnerable populations such as infants and the elderly. Recent incidents, including a fatal listeria case linked to raw milk, highlight the potential dangers. The FDA continues to provide information on the risks of raw milk, emphasizing the importance of pasteurization in ensuring food safety.
