Recently, there has been a lot of conversation surrounding food processing methods, particularly regarding raw milk and the choice some make to consume it unsterilized.
Pasteurization, a method of heating that eliminates harmful microorganisms linked to foodborne illnesses, is at the center of this debate.
Individuals like Robert F. Kennedy Jr., who is actively campaigning for a presidential spot, advocate for the consumption of “raw milk.” He’s even suggested that people should exclusively drink unpasteurized milk and halted a quality control program intended for the nation’s dairy products.
Yet, experts argue that the majority of Americans still only consume pasteurized milk.
Unpasteurized vs. Pasteurized: What’s the Difference?
Pasteurization involves heating food to a specific temperature for a set time to kill off unwanted bacteria and viruses, according to the Centers for Disease Control and Prevention (CDC).
This process typically applies to dairy, eggs, juices, canned goods, flour, honey, and alcohol.
On the other hand, unpasteurized products skip this heating phase, which can include milk, cheesemaking products, juices, and certain meats.
Pros and Cons of Pasteurization
One major advantage of pasteurization is its ability to prevent several dangerous foodborne diseases like listeriosis and tuberculosis. The FDA notes that while pasteurization alters some nutritional elements, it still retains most of the food’s overall benefits.
The CDC highlights that pasteurized milk provides the same nutritional gains as raw milk without the associated risks. Since its widespread adoption in the early 1900s, pasteurization has notably decreased milk-related illnesses.
Is Unpasteurized Food Safe? What Are the Risks?
Some advocates view raw milk and other unpasteurized products as healthier, connecting it directly to nature. One farmer noted a personal experience claiming fewer illnesses after switching to unpasteurized milk.
However, many medical professionals and scientific research suggest that the potential risks of unpasteurized foods overshadow any claimed benefits.
Both the CDC and FDA assert that raw milk can harbor dangerous bacteria that may lead to severe health issues.
A recent non-peer-reviewed study suggests that the bird flu virus can survive in raw milk at room temperature for a day or longer and for over a week in the fridge. This study raised alarms regarding potential human diseases stemming from infected animals.
Concerns about the presence of high viral loads in milk from infected cows were also expressed in this research.
