Research has clearly shown that the dangers outweigh any potential benefits. Consumption of raw milk has been significantly associated with foodborne illness. Raw milk continues to be linked to a long list of diseases, including campylobacteriosis, salmonellosis, tuberculosis, brucellosis, hemorrhagic escheriosis, Brainerd diarrhea, Q fever, listeriosis, yersiniosis, and toxoplasmosis. The following bacterial agents have caused outbreaks: Salmonella species, Listeria monocytogenes, pathogenic E. coli, and Staphylococcus aureus. In 69 outbreaks in France between 1992 and 1997, 59 outbreaks were caused by S. aureus, and 7 outbreaks were attributed to Salmonella. Of the 69 outbreaks, 60 were associated with cheese and 7 with from milk. Overall, since 1980 in seven European countries, 32.8% were from pasteurized milk and 48.4% were related to raw or unpasteurized milk, and the remaining 18.8% from unspecified milk. Cheese was implicated in 53% and milk in 39%. At least 22 states restrict or prohibit the sale of raw milk; in those states, milk-associated outbreaks are much less common than elsewhere.
Source: De Buyser et al. Int'l J. Food Microbiol. 67:1-17. 2001.
