What is raw milk?
Raw milk is milk that comes directly from cows, goats, sheep or other animals and has not been pasteurized or homogenized. This means the milk contains all of its natural components, including beneficial probiotics as well as potentially harmful bacteria.
Raw milk advocates believe it provides health benefits beyond those provided by pasteurized milk. Some studies suggest raw milk can help build a healthy gut microbiome and provide nutrients like vitamin B, calcium and antioxidants. However, raw milk also carries risks of foodborne illness.
Is it safe to drink raw milk?
No, raw milk is not considered safe to drink. The CDC, FDA and other health organizations warn against consuming raw milk due to the risk of foodborne illness.
Drinking raw milk, especially from cows, sheep and goats, may expose you to various disease-causing germs, such as Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria and Salmonella. Illness resulting from these bacteria is more common in young children, older adults, pregnant women and people with weakened immune systems.
Symptoms of foodborne illness from raw milk can include:
– Diarrhea
– Vomiting
– Abdominal pain
– Fever
– Headache
– Body aches
Rare but serious complications from some foodborne germs in raw milk can lead to kidney failure, paralysis, chronic disorders and even death. For this reason, it is recommended only to consume pasteurized milk and dairy products.
Can you drink raw milk that smells bad or looks spoiled?
Absolutely not. You should never drink raw milk that is spoiled, curdled, fermented or in any way abnormal in appearance, consistency or smell. Spoiled raw milk contains even higher levels of dangerous bacteria that can cause severe vomiting, diarrhea and illness.
The CDC warns that consuming spoiled or contaminated raw milk “can pose severe health risks.” Bacteria levels multiply as raw milk spoils, increasing the risk of foodborne disease. Symptoms typically appear within hours or days after ingesting spoiled raw milk.
Signs that raw milk has spoiled
Here are some signs that raw milk has gone bad and should not be consumed:
– Chunks or clumps in the milk
– Thin, watery consistency
– Yellow, orange or pink hue instead of white
– Sour, bitter taste
– Cottage cheese-like appearance
– Yeasty, foul odor
– Mold visibly growing on surface
Raw milk can spoil rapidly, especially if left out unrefrigerated. Always discard raw milk that is past its expiration date or shows any signs of spoilage. The health risks of drinking contaminated raw milk are simply too great.
Can spoiled raw milk make you sick?
Yes, consuming spoiled raw milk can make you very sick. The natural bacteria present in raw milk multiplies quickly as it spoils, reaching unsafe levels that can lead to foodborne illness.
Bacteria that may be present in spoiled raw milk include:
– Salmonella – Causes diarrhea, fever and abdominal cramps. In severe cases, it can enter the bloodstream and cause life-threatening illness.
– E. coli O157:H7 – Can lead to bloody diarrhea, severe stomach cramps and vomiting. May progress to kidney failure.
– Campylobacter – Leads to diarrhea, cramping, fever, and vomiting. May spread to the bloodstream and cause a life-threatening infection.
– Listeria – Causes fever, muscle aches, nausea and diarrhea. Can infect the nervous system and lead to serious complications.
– Brucella – Results in profuse sweating, joint and muscle pain, and fatigue. May persist for months if untreated and cause long-term complications.
– Staphylococcus aureus – Produces toxins that can cause nausea, vomiting and abdominal pain. Can progress to blood infection.
The risk of becoming ill from spoiled raw milk is highest for infants, young children, seniors and people with weakened immunity. But even healthy adults can become very sick from drinking bad raw milk.
How long after spoiling can raw milk make you sick?
Spoiled raw milk can make you sick for several weeks after it has soured. Some dangerous bacteria like Brucella or Listeria can survive for months in refrigerated raw milk after the milk has visibly spoiled.
If you inadvertently consume even a small sip of bad raw milk, you may still get sick, even if it’s been spoiled for some time. The bacteria multiply rapidly to high concentrations as the milk spoils, and some hardy strains will continue to lurk in the milk and thrive under refrigeration.
It’s impossible to know just how long after the spoiling date that raw milk remains unsafe to drink. Certain bacteria may create toxins that can cause illness even if the pathogens themselves are killed off. Raw milk that has spoiled should always be discarded immediately once it shows any signs of turning. Don’t rely on how long it has been in the fridge after curdling or smelling bad.
Why does raw milk spoil faster than pasteurized milk?
Raw milk spoils faster than commercially pasteurized milk because of the presence of bacteria naturally found in milk. Pasteurization involves briefly heating milk to high temperatures to kill pathogenic bacteria. This gives pasteurized milk a longer shelf life.
Raw milk contains various live bacteria, both good and bad. As these bacteria ferment the milk sugars (lactose), acids are produced that cause the proteins and fats to destabilize and separate. This makes the milk look curdled or chunky. Off-flavors and foul odors are also produced as spoilage bacteria like Pseudomonas rapidly multiply.
The natural enzymes and probiotics in raw milk also contribute to faster spoiling. Pasteurization kills most of these heat-sensitive enzymes, slowing the chemical changes involved in spoilage. Refrigeration helps slow the microbial growth and enzymatic processes in raw milk, but doesn’t stop them.
Sanitary handling and storage in 40°F or colder temperatures immediately after milking extends the shelf life of raw milk. But it will still spoil faster than pasteurized milk due to its naturally occurring enzymes and bacteria.
Can spoiled raw milk be made safe to drink?
No, there is no way to make spoiled raw milk safe for consumption. The bacteria levels may be too high to destroy even with boiling. As raw milk turns sour, the pH drops and certain proteins and enzymes break down into components that boiling temperatures cannot necessarily deactivate or destroy.
Many harmful bacteria produce toxins as they multiply that can cause illness even if the organism is killed. Boiling cannot neutralize these toxins once produced. Also, some dangerous spore-forming bacteria like Clostridium botulinum (which causes botulism) can survive boiling.
For these reasons, you should always discard any raw milk that smells bad, looks abnormal or has passed the expiration date on the label. Do not attempt to boil, ferment or otherwise treat spoiled raw milk to make it potable again. The only safe practice is to discard it so it does not make anyone sick.
Is it safe to cook or bake with spoiled raw milk?
No, you should not use spoiled raw milk for cooking, baking or making dairy products like cheese or yogurt. The hazardous bacteria may still contaminate food products made from sour raw milk.
Bacteria like E. coli, Salmonella and Listeria can survive past the initial heating during cooking or baking, especially if undercooked. Toxins produced by these bacteria may also withstand high heat. Foods may appear fully cooked yet still transmit foodborne pathogens to those who eat them.
Fermented dairy like yogurt, kefir or sour cream made from spoiled raw milk can be unsafe. The pathogenic bacteria can grow alongside the good bacteria during fermentation. Home pasteurization of spoiled raw milk is also ineffective at neutralizing all potential threats.
Any raw milk or product made with raw milk that smells rancid or abnormal should be discarded fully. Do not taste test recipes made with bad raw milk or serve them to family. The health risks are simply too dangerous, especially for vulnerable populations.
Is expired raw milk safe if it smells and looks normal?
No, you should not drink or consume raw milk after the expiration or “sell by” date, even if it appears and smells normal. Pathogenic bacteria may be multiplying to unsafe levels without any souring or separation in the milk.
The expiration dates on raw milk are there for good reason. After this date, the risk of contaminants increases, even if you can’t see or smell a difference. Raw milk can harbor dangerous germs like Listeria, Salmonella and E. coli without obvious signs of spoilage.
Always err on the side of caution and discard any raw milk after the expiration date printed on the bottle or container. The health department also recommends only consuming raw milk within 5-7 days of the milking date for optimum safety and quality. Don’t rely on your senses alone to determine if expired raw milk is okay.
Can raw milk make you sick after it’s opened?
Yes, raw milk can make you sick even immediately after opening a new container. Milk may already have high bacterial levels at the time of milking or be contaminated during bottling. Storing raw milk at improper temperatures also allows bacteria to multiply.
The CDC warns that raw milk may contain dangerous germs without changes in taste, smell or appearance. Pathogens like Salmonella, E. coli, Listeria and Campylobacter can be present from milking and quickly grow to unsafe levels after opening under refrigeration.
Always boil raw milk before consumption to reduce these risks. Do not assume raw milk is safe to drink for a period time after opening. Handle it carefully like a perishable item and boil it first. Discard any that smells or looks off after being opened and stored in the fridge. Don’t consume it if unsure.
How to store raw milk safely
Follow these raw milk safety storage guidelines:
– Place immediately in a clean container in a 40°F or below refrigerator after collection. Do not leave sitting out.
– Store in the coldest part of the refrigerator, not the door.
– Keep away from other foods, especially ready-to-eat items, to avoid cross-contamination. Store raw milk on the bottom shelf.
– Keep refrigerated at 40°F or colder at all times and frequently check the temperature with a thermometer. Do not allow to fluctuate above 40°F.
– Seal the container tightly. Open infrequently.
– Always wash hands well with soap before and after handling.
– Use clean, sanitized utensils to dispense raw milk to avoid introducing bacteria. Never place the bulk container near or against your mouth.
– Use within 5-7 days for highest safety and best quality. Freeze extra for longer storage.
Proper refrigeration and limited storage time reduces the risks from drinking raw milk. But cautions still apply as dangerous pathogens may be present initially.
Can you freeze raw milk for long term storage?
Yes, you can freeze raw milk for longer term storage. Freezing stops the growth of bacteria present, extending the shelf life. However, take precautions when thawing and using frozen raw milk.
To safely freeze raw milk:
– Freeze in clean, sealed containers or bags. Leave 2 inches of headspace to allow for expansion as it freezes.
– Date containers and use within 3-4 months for best quality. Discard if older.
– Freeze at 0°F or colder. Place containers toward the back of the freezer where temperature is coldest.
– Thaw in the refrigerator. Do not thaw at room temperature or in warm water.
– Use immediately or return to the freezer. Do not refreeze raw milk after it has thawed.
– Boil thawed raw milk before drinking to kill pathogens that may have been present before freezing. Do not consume thawed raw milk without boiling first.
Freezing can help retain some of raw milk’s nutritional components. But always boil thawed milk before using as freezing does not destroy bacteria. Discard if smell or appearance is off after thawing.
Is it safe to drink raw milk in moderation?
There is no guaranteed safe level of raw milk consumption. The risks apply to any amount. Even a small sip can potentially transmit disease if the milk contains pathogens.
Pasteurization was created to kill dangerous bacteria in milk and has nearly eliminated diseases like tuberculosis, diphtheria, typhoid fever and brucellosis transmitted by milk. Raw milk may still harbor these or other deleterious pathogens no matter the quantity ingested. Children are at highest risk of getting very sick from even small amounts.
Those who choose to drink raw milk should take strict precautions – get it from a reputable source with demonstrably healthy animals, store under 40°F immediately after milking, boil before drinking and never drink any that is expired or appears abnormal. Understand the potential risks before making the choice.
Can you tell if raw milk is contaminated by looking, smelling or tasting it?
No, you cannot reliably tell if raw milk is safe by its look, smell or taste alone. Pathogenic bacteria and toxins may have no obvious signs or flavors you can detect.
Dangerous E. coli, Salmonella and Listeria strains may infect raw milk without changing its appearance, consistency, smell or flavor. There could be no curdling, discoloration or acidification. Similarly, toxins produced by organisms may have no taste.
Boiling raw milk before consumption reduces risks but still does not guarantee safety. Only a lab test would confirm the true level of pathogens present. Relying on your senses is not a adequate safety check with raw milk that may harbor unseen hazards.
Conclusion
Raw milk is not considered a safe product from a food safety standpoint. Pasteurized milk has far fewer disease risks. Raw milk may contain a variety of dangerous pathogens that can cause severe gastrointestinal illness, long-term complications or even death.
You should never drink raw milk that is expired, appears abnormal or has soured. However, even raw milk that looks and smells normal may not be safe to drink unpasteurized. Always boil raw milk before consuming to reduce these risks. Understand the potential dangers before choosing to drink raw milk, especially for those with weakened immunity or chronic illness.
