What is Pasteurization? Does it Compromise Nutrients?

Pasteurization involves heating food and beverages to temperatures exceeding 145 degrees Fahrenheit (62.78 degrees Celsius) to eliminate harmful microorganisms, including bacteria, viruses, and parasites. This method not only reduces the overall microbial load but also inactivates enzymes that could lead to spoilage.

The process of pasteurization does not significantly alter the taste, nutritional value, or quality of the product. Although it may cause slight nutrient losses, these are generally minor and overshadowed by the health benefits it offers. Proteins may undergo slight denaturation, but fats and carbohydrates remain largely unaffected. While some water-soluble vitamins, like vitamin C and certain B vitamins, may degrade during pasteurization, fat-soluble vitamins (A, D, E, and K) are more stable under heat and experience minimal loss.

Thus, the nutritional detriments due to pasteurization are relatively trivial compared to the substantial advantages of minimizing foodborne illnesses and spoilage.

Is Raw Milk Healthier Than Pasteurized Milk?

Research comparing raw and pasteurized milk has consistently shown that raw milk does not offer superior health benefits. In fact, the perceived benefits of raw milk are significantly overshadowed by its associated health risks.

For instance, raw milk is not a remedy for lactose intolerance, nor does it boast a higher vitamin content than pasteurized milk. Milk inherently lacks substantial vitamin C and other heat-sensitive vitamins, while pasteurization minimally impacts riboflavin levels. Additionally, vitamin D is added to pasteurized milk to enhance calcium absorption, addressing any nutrient gaps that might arise from the pasteurization process.

Many believe that unpasteurized milk products are rich in probiotics—beneficial live bacteria. However, raw milk typically contains more harmful bacteria and lacks the probiotics found in many pasteurized dairy products, such as yogurt, which has probiotics introduced post-pasteurization.

A review from 2011 indicated that numerous studies supporting the health benefits of raw milk utilized questionable methodologies, warranting cautious interpretation of their findings.

Health Risks Associated with Raw Milk Consumption

The consumption of raw milk poses significant health risks due to the harmful microorganisms it may harbor. Raw milk has been linked to hundreds of foodborne illness outbreaks. Between 1998 and 2018, there were 202 outbreaks resulting in 2,645 illnesses and 228 hospitalizations. More recently, from 2022 to 2023, 18 outbreaks and recalls tied to raw milk were reported, with several incidents occurring in 2024. In each case, pathogens responsible for human diseases were directly linked to raw milk consumption.

The pathogens present in infected cattle can contaminate their raw milk. Some infections from these pathogens can lead to severe long-term health consequences, such as paralysis, kidney failure, or even death. A study indicated that regions where raw milk sales were permitted had over three times the outbreaks compared to areas where such sales were prohibited.

Are Raw Milk Products Safe to Consume?

Most dairy products made from raw milk are not safe for consumption. Items such as soft cheeses (like brie and Camembert), various Mexican-style soft cheeses (like queso fresco), yogurt, and ice cream can harbor pathogens that survive the production processes. Only those products that undergo treatments to eliminate harmful microorganisms can be deemed safe, but the risk of cross-contamination with raw and cooked foods remains high.

Can Pasteurized Milk Still Cause Illness?

Outbreaks linked to pasteurized milk are rare and typically arise from post-pasteurization contamination. When appropriately handled, pasteurized milk is considered very safe. U.S. regulations mandate that milk from herds infected with avian influenza be destroyed, and as of June 2024, 12 states have reported positive herds for H1N5, the avian flu virus.

Currently, there is no evidence suggesting that pasteurized milk from infected cows poses a health risk. The FDA confirms that pasteurization effectively destroys or inactivates heat-sensitive viruses like H5N1.

Can Drinking Raw Milk Boost Immunity Against H5N1?

Some individuals believe that consuming raw milk can enhance their immune system. However, no scientific evidence supports the idea that drinking raw milk improves immunity. Vaccines work by exposing the immune system to small amounts of weakened pathogens, whereas raw milk can contain live H5N1 virus, posing a real risk of infection.

Instead of bolstering immunity, raw milk exposes consumers to the full-strength virus, potentially resulting in severe illness. Any immune antibodies present in raw milk are likely destroyed by stomach acid. Furthermore, individuals contracting bird flu from raw milk may inadvertently spread the virus to others, increasing the risk of widespread outbreaks.

This information comes from The Conversation, an independent, nonprofit news organization dedicated to providing context on current events. For more insights or to subscribe to their newsletter, visit their website.

The authors of this article have no affiliations or financial interests that would benefit from its content, aside from their academic roles.