Milk, Cheese & Dairy

Myths About Raw Milk

Milk, cheels, and dairy products (included ice cream)Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. Some people continue to believe that pasteurization harms milk and that raw milk is a safe healthier alternative.

Raw milk can harbor dangerous microorganisms, such as Salmonella, E. coli, and Listeria, that can pose serious health risks to you and your family.

Here are some common myths and proven facts about milk and pasteurization:

  • Raw milk DOES NOT kill dangerous pathogens by itself.
  • Pasteurizing milk DOES NOT cause lactose intolerance and allergic reactions. Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
  • Pasteurization DOES NOT reduce milk’s nutritional value.
  • Pasteurization DOES NOT mean that it is safe to leave milk out of the refrigerator for extended time,particularly after it has been opened.
  • Pasteurization DOES kill harmful bacteria.
  • Pasteurization DOES save lives.

Food Safety and Raw Milk (CDC)
Comprehensive information on the dangers of raw milk, including:

The Dangers of Raw Milk (FDA)
Raw milk can harbor dangerous microorganisms that can pose serious health risks.

Questions & Answers: Raw Milk (FDA)
Raw milk is not safe to drink. Find out more about the risks.

Raw Milk May Pose Health Risk (FDA)
Consumer update on raw milk

Raw Milk Misconceptions and the Danger of Raw Milk Consumption (FDA)
Point and counterpoint on popular myths about raw milk

The Dangers of Raw Milk (FDA)
Unpasteurized milk can pose a serious health risk

Food Safety and Raw Milk (FDA)
Understanding health risks associated with raw milk.

Raw Milk Questions and Answers
Frequently asked questions and answers about the risks of drinking raw milk.


Preventing Listeriosis In Pregnant Hispanic Women in the U.S. (FDA)
When pregnant women eat Mexican-style soft cheeses, they are putting their unborn babies at risk!

Ice Cream

Enjoying Homemade Ice Cream without the Risk of Salmonella Infection (FDA)
To avoid the risk of salmonella infection, use a pasteurized egg product instead of raw eggs.


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