Is non pasteurized better?

Pasteurization is the process of heating food, usually liquids, to a specific temperature for a set amount of time in order to kill harmful pathogens such as bacteria, viruses, protozoa and molds. The process was named after Louis Pasteur, who discovered that applying heat to liquids such as milk and wine could help preserve them and make them safer to consume. Non-pasteurized or raw products are not processed in this way.

The purpose of pasteurization

The main purpose of pasteurization is to kill any potentially harmful microbes in food and drink. Many disease-causing pathogens can be transmitted through consuming contaminated liquids and foods. These include salmonella, E. coli, listeria and campylobacter. Pasteurization has helped prevent many foodborne illness outbreaks from dairy products, juices, eggs and other items. The Centers for Disease Control and Prevention (CDC) endorses pasteurization as an effective method for protecting public health.

The most commonly pasteurized foods are milk, eggs, juices, canned items and dressings. Pasteurization standards and requirements can vary based on the type of food or drink. For example, milk is typically pasteurized at a minimum of 161°F for 15 seconds. Juices, such as apple cider, are pasteurized at even higher temperatures. Ultra-high temperature or UHT pasteurization heats milk to about 280°F for 2 seconds. This allows it to be shelf-stable until opened.

Arguments for raw or non-pasteurized foods

Despite the health benefits of pasteurization, there are some arguments in favor of consuming raw or non-pasteurized items. Some of these arguments include:

• Raw milk may contain more beneficial bacteria and enzymes that get destroyed during pasteurization. These “good” microbes may provide digestive and immune system support.
• Pasteurization kills off both good and bad bacteria, creating a blank slate that is more susceptible to contamination later on.
• The high heat of pasteurization can damage or denature proteins and beneficial compounds like vitamins and antioxidants.
• Raw milk advocates believe it can help prevent allergies, especially related to milk proteins.
• Some people find the taste and mouthfeel of raw dairy products to be superior.
• There’s a preference for less processed and more natural products.

There isn’t strong evidence to support many of these claims scientifically. But they provide insight into why some consumers seek out non-pasteurized items like raw milk, cheese, juices and ciders.

Potential dangers of raw milk and foods

While the arguments for raw or non-pasteurized foods may sound appealing, there are some significant risks to keep in mind. According to the CDC, raw milk is associated with a 148% increased risk for foodborne illness compared to pasteurized milk. And raw milk accounted for 96% of dairy-related disease outbreaks between 2007 and 2012.

Some of the dangers of consuming raw or unpasteurized foods include:

• Bacterial infections – Raw foods can harbor harmful bacteria like E. coli O157:H7, Campylobacter, Listeria, Salmonella and Brucella. These can cause severe gastrointestinal illness.
• Parasitic infections – Parasites like Cryptosporidium and Giardia can contaminate raw milk and lead to diarrheal disease.
• Viral infections – Consuming raw milk has been linked to viral outbreaks like norovirus.
• Toxin poisoning – Bacteria in raw foods can produce toxins that cause vomiting and diarrhea.
• Antibiotic resistance – Some bacteria in raw milk can be resistant to certain antibiotics.
• Nutritional deficiencies – Raw milk doesn’t contain vitamin D which is normally added to pasteurized milk to prevent rickets.
• Miscarriage risk – Listeria in soft cheeses made from raw milk can be dangerous for pregnant women.

Young children, older adults, pregnant women and those with weakened immune systems are at the highest risk for becoming seriously ill from consuming contaminated raw foods. But even healthy individuals have gotten sick from raw milk products tainted with dangerous pathogens.

State laws related to raw milk

Each state has its own regulations when it comes to the sale of raw milk. Here are some general policies in the U.S.:

• Only 15 states allow the retail sale of raw milk.
• 30 states only permit raw milk sales on the farm directly from the producer.
• 5 states prohibit the sale of raw milk entirely.

Some states that allow raw milk require warning labels about the health risks or mandate testing for harmful bacteria. Most prohibit advertising claims about raw milk’s health benefits as well. Even states that permit raw milk sales recognize the public health concerns associated with non-pasteurized dairy products.

Is drinking raw milk worth the risk?

Ultimately, the decision about whether to drink raw milk comes down to an individual’s perception of risk versus potential benefits. The risk of foodborne illness is real, with life-threatening complications like kidney failure, paralysis, seizures and even death possible. The populations most vulnerable to severe infection should avoid raw milk entirely.

At the same time, many raw milk drinkers believe the benefits outweigh the risks for them personally. Those who choose raw milk should be aware of the safety precautions necessary. This includes only purchasing from trusted farms with high standards, and handling raw milk safely during transport and storage.

Most health agencies caution that raw milk should not be given to children due to their developing immune systems. They also state that there are no unique health benefits from raw milk that can’t be obtained from other nutritious foods. Ultimately, education and informed consumer choice are key when it comes to this controversial issue.

Statistics on raw milk consumption

The CDC monitors foodborne disease outbreaks related to dairy products. Here are some key statistics on raw milk consumption and outbreaks:

Year	Number of raw dairy-related outbreaks	Number of illness cases
2007	3	57
2008	3	113
2009	5	121
2010	8	131
2011	3	80
2012	4	81

Based on CDC data, raw dairy consumption causes nearly three times more outbreaks than pasteurized products. And the number of illness cases linked to raw milk continues to affect close to 150 people per year.

Is raw milk healthier?

Advocates of raw milk believe it provides more health benefits than pasteurized milk. Some of these purported benefits include:

• Increased nutrients like amino acids, vitamins and enzymes
• More “good” bacteria that support gut health
• Enhanced immune function
• Easier digestibility and less lactose intolerance
• Reduced allergy risk

But according to nutrition experts and health agencies, there is no compelling scientific evidence that raw milk provides additional health benefits over pasteurized milk. Any nutrients that are diminished during the pasteurization process are typically replaced through fortification. And the health risks of pathogens in raw milk far outweigh any potential benefits.

Some research has shown that raw milk contains increased levels of B vitamins, vitamin C, glutathione and certain enzymes. But levels of protein, calcium, thiamine, vitamin B12 and vitamin D are actually higher in pasteurized milk. From a nutritional standpoint, pasteurized milk is a complete food providing protein, carbs, fat, vitamins and minerals in a safe, digestible format.

Is raw milk safe for pregnant women?

Raw milk is considered unsafe for pregnant women due to the risk of listeria contamination. Listeria is a bacteria that can cross the placenta and infect the fetus, potentially leading to miscarriage, premature birth or stillbirth. Pasteurization is very effective at killing listeria in milk products.

Soft cheeses made from raw milk are another food pregnant women are advised to avoid. The soft, moist environments allow listeria to grow. Hard cheeses made from raw milk are lower risk because their lower moisture content inhibits bacterial growth. But for maximal safety, all raw dairy products should be avoided during pregnancy.

Pregnant women are already at higher risk for foodborne illness due to their weakened immune systems. The effects of pathogens like E. coli and salmonella can also be much more severe during pregnancy. Playing it safe by choosing pasteurized dairy is the best approach to protect mom and baby.

Does raw milk help with allergies?

Some raw dairy supporters believe consuming raw milk can help prevent or reverse allergies, especially those related to pasteurized milk. They theorize that raw milk contains beneficial proteins like lactase that get denatured during pasteurization. But there is no scientific evidence demonstrating raw milk prevents or reduces allergy risk in comparison to pasteurized milk.

Young children are most prone to developing allergies to milk proteins. Their underdeveloped digestive and immune systems have trouble breaking down and tolerating dairy proteins like casein and whey. Most pediatricians recommend waiting until 12 months of age to introduce pasteurized cow’s milk to lower allergy risk.

Milk allergies can cause symptoms like hives, vomiting, diarrhea, runny nose, itching, wheezing and colic in infants. Rarely, severe allergic reactions like anaphylaxis can occur. For children with dairy allergies, avoiding all forms of cow’s milk including raw milk is essential. Once pasteurized dairy can be tolerated, switching to raw milk provides no added allergy protection.

Raw milk food poisoning cases

There have been numerous food poisoning outbreaks linked to raw milk consumption over the past few decades. Some notable examples include:

• 1984 – A salmonella outbreak in Illinois affected over 14,000 people who consumed raw milk from a single dairy farm.
• 2006 – Raw milk contaminated with Campylobacter led to intestinal illness in over 70 people in California.
• 2010 – Consuming raw milk products resulted in 15 cases of brucellosis in New Jersey due to bacteria from an infected herd.
• 2012 – A foodborne outbreak associated with raw milk from a Pennsylvania dairy farm sickened 80 people with Campylobacter.
• 2014 – Raw milk sold illegally in Idaho was linked to E.coli O157:H7 infections in over a dozen children.

These examples demonstrate why health officials strongly caution against raw milk for certain high-risk groups like children, seniors, pregnant women and those with chronic illnesses. The life-threatening complications possible make raw milk consumption a risky choice from a food safety perspective.

Is drinking raw milk safe?

According to health experts and food scientists, raw milk is inherently less safe than pasteurized milk. Pasteurization was instituted to protect public health after many serious disease outbreaks linked to raw milk consumption. The CDC states that pasteurization provides a major health benefit by destroying pathogens that can be highly dangerous.

Potential risks associated with raw milk include:

• – Salmonella – causes fever, diarrhea, cramps
• – E. coli – results in severe gastrointestinal upset
• – Listeria – leads to illness in pregnant women and newborns
• – Campylobacter – triggers diarrhea, cramping, fever
• – Brucella – causes fatigue, vomiting, muscle pain

Testing raw milk for bacterial contamination isn’t a guarantee of safety either. Pathogens can vary from batch to batch based on the health of the dairy herd. Any consumption of raw milk carries some degree of risk.

Those who choose raw milk should only obtain it from trusted sources with high safety standards. Proper refrigeration and handling is also crucial. The health risks may be assumed by adults, but raw milk is not recommended for young children or immunocompromised populations.

Is unpasteurized cheese safe?

Like raw milk, unpasteurized (raw) cheeses also carry an increased risk of harboring dangerous pathogens. Soft raw milk cheeses pose a particular safety issue due to their high moisture content. Bacteria like E. coli and listeria can proliferate in the soft, wet environments.

Hard cheeses made from raw milk are considered lower risk due to their low moisture and high acidity levels. The conditions are less hospitable for pathogen growth. But cross-contamination can still occur if the aging and storage process isn’t stringent.

Pasteurizing milk kills pathogens through heat. But with raw milk cheeses, the cheeses itself aren’t pasteurized. Only selective high-risk cheeses like queso fresco or brie require mandatory pasteurization in the U.S. Other raw milk cheeses are legal if properly aged over 60 days.

Pregnant women are advised to avoid all raw milk soft cheeses due to listeria risk. The FDA requires warning labels on these cheeses. For most healthy adults, raw milk hard cheeses present a modest safety risk. But each consumer must weigh their comfort level given the uncertainty with any raw milk product.

Conclusion

The debate over raw vs pasteurized dairy involves weighing potential health benefits against safety risks. While some natural health advocates believe raw milk is healthier, there is little concrete evidence to support this claim scientifically.

The risks linked to pathogens in raw milk are well-established, however. While some adults may choose to accept these risks, raw milk is not recommended for young children, seniors, pregnant women or other vulnerable populations. Each consumer should educate themselves on the pros and cons before making a decision.

Proper handling and sourcing is extremely important for raw milk. Pasteurization remains the most effective method for creating safe, shelf-stable dairy products. But the choice between raw vs pasteurized foods ultimately comes down to personal values and risk tolerance.