About 97% of all milk sold in the USA is pasteurized. Why? Pasteurization heats the milk over 161′F for over 15 seconds and then rapidly cools the milk. This kills some nasty bugs including E coli and Salmonella. These bugs can and have caused serious illnesses and death.
Raw milk cannot by law be transported across state lines, but many states still permit raw milk to be sold. Some claim that studies have shown that drinking raw milk reduces the risks of allergies and asthma. However, these studies often involved a population of kids, who lived on farms and were outside quite a bit. These kids have a lower incidence of asthma and allergies anyways.What was not studied was the greater population at risk ie suburban or urban children.
Between 1998 and 2011 145 outbreaks caused directly by raw milk have occurred in the USA. 284 people were hospitalized and 2 died.
The American Academy of Pediatrics has recently called for banning all raw milk and raw milk products such as cheese. The potential for serious food borne illness is simply too great to continue raw milk production. Pasteurized milk is just as healthy and has considerably fewer risks.
Think about it: Cows are in cramped corners, close to other cows, some of whom might be sick. Manure is all over the place. You still want to drink raw milk? It’s kind of like bathing in the kiddy pool, where wet diapers with God knows what within the soggy mess percolate the water. You wouldn’t drink that water, would you?
Groups that are at highest risk are pregnant females and babies. Bacteria which can contaminate raw milk cause miscarriages, meningitis and gastroenteritis. Bottom line is stay away from raw milk-it’s just not worth the risk.