Pasteurized milk has brought a major decrease in the incidence of a number of food-borne diseases related to milk consumption.
A small number of consumers continue to prefer raw milk. Evidence has shown that there are risks of contracting disease through consumption of unpasteurized milk.
Several different kinds of pathogenic bacteria such as salmonella, brucella, pseudomonas, yersinia and campylobacter have been reported to have caused food poisoning from drinking raw milk.
This pathogen may cause blood poisoning and meningitis in persons who have weakened immune systems or in children whose immune systems are not fully developed.
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Infection may also result in stillbirth or miscarriage if pregnant women become infected.
Between one and 10 percent of the raw milk supply may be contaminated by that bacterium.
Because of these health concerns, federal regulations prohibit the sale of raw or unpasteurized milk to consumers.
Milk is an important food and contains many nutrients essential for good health.
Since raw milk does not provide any nutritional advantage, it is not worth taking the risk of contracting a serious food-borne disease.
- Health and Welfare Canada
