Raw Milk: Increased Risk of Infections

Raw milk is milk from cows, sheep, and goats that are released with its natural fat content without being homogenized or heat-treated (pasteurized). Some consumers swear by the unadulterated taste and refer to the high vitamin content. But in connection with the consumption, serious infections occur again and again. Because raw milk can contain dangerous germs, for example:

• EHEC
• Listeria
• salmonella
• mycobacteria
• Typhoid and diphtheria pathogens
• Mastitis pathogen (in udder inflammation)

According to studies, the risk of infection when consuming raw milk is 840 times greater than that of conventional milk. The risk of a serious infection requiring hospital treatment is increased by a factor of 45.

Raw milk and processed milk – the differences

The risk of infection is lower with processed milk than with raw milk:

• Raw milk, which is packaged in stores and farm shops, is referred to as preferential milk. It has to meet strict regulations, such as microbiological controls. In return, the manufacturers are allowed to do without the instruction “Boil before consumption”. Store premium milk at a maximum of eight degrees and consume within 96 hours.
• In the case of raw milk from the refrigerated machine (“milk filling station”), the producer must put up a warning: “raw milk, boil before consumption” – unless the refrigerated machine is made of premium milk from specially controlled companies.

Decoction provides protection against infection

Boiling the milk is the only way to reliably protect yourself from infection. Even before the milk is processed into other foods that are no longer heated before consumption, such as yogurt, the milk must be sufficiently heated once: for 30 seconds to 75 degrees.

When heated, the heat-sensitive vitamins B12, C, and folic acid in raw milk are lost. The other vitamins and minerals are not affected by boiling.

Who should avoid raw milk products

Children, pregnant women, the elderly, and people with a weakened immune system should avoid consuming uncooked raw milk or milk. But healthy adults are also at risk of contracting a foodborne severe infection, such as kidney failure caused by EHEC pathogens or tuberculosis caused by mycobacteria.

Raw milk: be careful with soft cheese

Cheeses such as Appenzeller, Camembert, Emmental, Limburger, and Parmesan are made from raw milk. Producers must indicate the use of raw milk on the packaging. Individual batches are repeatedly recalled because they are contaminated with germs. Soft cheese is particularly problematic because it offers microorganisms better living conditions than hard cheese.