Raw milk is milk from cows, sheep, or goats that has not been pasteurized to kill harmful bacteria. This raw, unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, and Listeria, which are responsible for causing numerous foodborne illnesses.
Decades ago, pasteurization of milk was adopted as a basic public health measure to kill dangerous bacteria. This measure largely eliminated the risk of getting sick from one of the most important staples of the American diet.
This page contains links to content about both pasteurized and raw milk from across the Food section of FDA.gov. There are links for videos, news, consumer information, guidance documents, and other industry information.
- Food Safety and Raw Milk
- The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk
- Questions & Answers: Raw Milk
- Raw Milk Misconceptions and the Danger of Raw Milk Consumption
News and Events
- FDA Is Taking a New Look at Criteria for Raw Milk Cheese
- FDA and CDC Remind Consumers of the Dangers of Drinking Raw Milk
Guidance and Regulations
- Regulatory Actions by FDA Relating to Raw Milk and Raw Milk Products
- Guidance for Industry: Dairy Farms, Bulk Milk Transporters, Bulk Milk Transfer Stations and Fluid Milk Processors: Food Security Preventive Measures Guidance