Raw Milk Myths vs. Public Health Reality

Raw milk has long been a favorite among wellness influencers and natural health advocates. Some claim it offers unique nutritional benefits that pasteurized milk lacks. But for infectious disease and public health experts like myself, the risks are far greater than any supposed rewards. A CDC study once concluded, “Unpasteurized dairy products thus cause 840 (95% CrI 611–1,158) times more illnesses and 45 (95% CrI 34–59) times more hospitalizations than pasteurized products.”

Bird Flu Hits Dairy Cows

Now we have a new concern about raw milk beyond bacterial contamination: H5N1 bird flu.

Let’s review what we know. Bird flu jumped into dairy cattle in the past year, a development that caught many of us by surprise. While the virus has traditionally been associated with poultry and wild birds, its appearance in milk-producing cows means the threat to both food safety and occupational health has expanded.

Pasteurization vs. Raw Milk

Recent studies have shown that, while pasteurized milk may contain trace amounts of viral particles, they are not infectious. The pasteurization process, which is designed specifically to kill harmful pathogens, does its job well. Pasteurized milk remains safe to drink.

Raw milk contaminated with H5N1 influenza, however, is a different story.

How Long Does H5N1 Survive in Raw Milk?

Researchers recently conducted experiments to understand how long H5N1 remains infectious in raw milk. They spiked raw milk with live virus and stored it under two conditions: at room temperature and under refrigeration at 4°C. At room temperature, the virus decayed after about a day. But under refrigeration—how most people store milk at home—the virus remained viable for up to seven days.

Occupational Exposure Risks

Although we don’t yet have evidence that drinking raw milk contaminated with H5N1 causes human infection, we do know that the virus can enter the body through mucous membranes, including the eyes and respiratory tract. We also know that infectious virus surviving for a week in raw milk creates ample opportunities for exposure. That includes consumers and anyone handling milk once it leaves the cow: farm workers, processors, and anyone in close contact with splashes or spills.

This is where public health intersects with occupational safety. Farm workers in milking parlors are often exposed to raw milk directly when it’s splashed on the face, hands, or eyes. If infectious virus is present, and if the person is not using adequate protective gear or hygiene protocols, there is a risk of infection.

The Danger of “Natural” Myths

What frustrates me is how easily this conversation gets distorted. Wellness influencers continue to romanticize raw milk as “natural” or “clean,” when in fact, it’s a high-risk product. Nature isn’t always safe. In this case, it may contain a virus with pandemic potential.

This debate reminds me of similar moments during COVID-19 where emotion, anecdote, and ideology often drowned out science.

What We Still Don’t Know

There’s still a lot we don’t know about bird flu in cows. How exactly did the virus jump from birds to bovines? What is the risk of mutation as it crosses species? Could it eventually gain the ability to spread efficiently between humans?

Final Recommendations

While researchers are working to answer these questions, one fact is already clear: raw milk is a preventable risk.

If you like drinking milk, please stick with pasteurized products. If you’re a policymaker, it’s time to revisit the patchwork of state laws that allow commercial raw milk sales in the U.S.