Pathogens that cause tuberculosis, diphtheria, streptococcal infections, typhoid fever and other illnesses can be found in raw milk and raw milk products. These pathogens can be neutralized by pasteurization — which involves heating the milk for a brief period of time.

Pasteurization of milk has greatly reduced the risk of harmful germs in milk and milk products. People buy and consume milk, cheese, yogurt and other healthy dairy foods each day without worry. The discovery and wide use of pasteurization provided one of the biggest strides forward in protecting human health in the last century.

Some people consume raw milk and food products made from it because they believe they may be more nutritious or taste better than dairy products made from pasteurized milk. Yet many studies have shown that pasteurization does not significantly change the nutritional value of milk. Pasteurized milk is rich in proteins, carbohydrates and other nutrients. Heat slightly affects a few of the vitamins found in milk, but milk is only a minor source of these vitamins.

Despite advances in dairy farming, illness-causing germs can still contaminate milk and lead to serious illnesses when the milk is not pasteurized. Even a careful farmer can’t control all the risks. You can get a disease from raw milk and raw milk products even if the animals are healthy, clean and grass-fed. Raw milk supplied by “certified,” “organic,” or “local” dairies is no guarantee it is safe either.

Raw milk was the cause of 82 percent of food-borne illnesses associated with dairy products reported by the U.S. Centers for Disease Control and Prevention between 1973 and 2008. From 1998 through 2008, there were 86 public health outbreaks due to consumption of raw milk or raw milk products reported to the CDC. These resulted in 1,676 illnesses, 191 hospitalizations and two deaths. Most of these illnesses were caused by forms of bacteria that would have been killed by pasteurization. Among these 86 outbreaks, 79 percent involved at least one person younger than 20 years old. Public health officials suspect there were a number of other illnesses from consuming raw milk or raw milk products that weren’t reported.

State regulators have tried to allow and regulate the production of raw milk in an effort to make it safer for consumers. Some states require permits and testing. Unfortunately, it is very difficult to find bacteria in milk and outbreaks occur even from permitted farms. A study published in the American Journal of Public Health reported that 87 percent of raw milk outbreaks occurred in states where the sale of raw milk was regulated.