Unpasteurised Dairy: Understanding the Risks & Why Pasteurisation Matters

Dairy is a staple in many diets, but the debate over pasteurised vs unpasteurised (raw) dairy continues. While some consumers believe raw dairy has health benefits, public health authorities warn of serious foodborne illness risks. Here’s what you need to know to make an informed choice.

What is Pasteurisation?

Pasteurisation is a heat treatment process that kills harmful bacteria in dairy products, making them safer for consumption.

🔹 Common Methods:
✅ High-Temperature Short Time (HTST): Heats milk to 72°C for 15 seconds.
✅ Ultra-High Temperature (UHT): Heats milk to 135°C for 2–5 seconds.

This process eliminates bacteria like Listeria, Salmonella, E. coli, and Campylobacter, which can cause severe illnesses.

Why is Pasteurisation Important?

Before pasteurisation became standard, raw milk was a major cause of outbreaks leading to serious illness and fatalities.

💡 Benefits of Pasteurisation:
✔️ Kills harmful bacteria – Reducing the risk of severe infections.
✔️ Extends shelf life – Making dairy products last longer.
✔️ Ensures consistent quality – Providing safe, reliable products.

Recent Outbreaks Linked to Unpasteurised Dairy

Despite safety warnings, some consumers still opt for raw dairy. However, recent contamination incidents highlight the dangers:

🚨 Ireland, November 2024 – Yersinia enterocolitica detected in raw milk cheese from Sheridans Cheesemongers, causing fever, abdominal pain, and diarrhoea lasting up to three weeks.

🚨 California, November 2024 – The bird flu virus was found in a raw milk sample from Raw Farm, prompting a large-scale recall.

These incidents show how unpasteurised dairy can pose serious health risks.

Why Do Some People Prefer Unpasteurised Dairy?

Some consumers believe raw dairy offers:

🍶 More Nutrients – Though studies show nutrient loss during pasteurisation is minimal.
😋 Better Taste – Raw milk is often described as creamier.
🌱 A Natural Alternative – Many prefer foods with minimal processing.

Debunking Myths About Pasteurisation

🚫 Myth 1: Pasteurisation Destroys Nutrients
✅ Fact: Essential nutrients like calcium and protein remain intact.

🚫 Myth 2: Raw Milk from Healthy Cows is Safe
✅ Fact: Even milk from healthy cows can contain harmful bacteria.

🚫 Myth 3: Raw Milk Cures Health Conditions
✅ Fact: There is no scientific evidence linking raw milk to health benefits like curing asthma or allergies.

Why Choose Pasteurised Dairy?

Considering the risks, pasteurised dairy is the safer choice:

✔️ Protects against dangerous bacteria – Especially for children, pregnant women, the elderly, and immunocompromised individuals.
✔️ Meets public health standards – Many countries, including South Africa, legally require pasteurisation for commercial dairy.
✔️ No proven benefits of raw milk – The risks far outweigh any perceived advantages.

Need Expert Testing for Your Dairy Products?

If you’re a dairy supplier looking to ensure product safety, Food Consulting Services (FCS) offers accredited dairy testing to help you meet compliance standards and protect consumers.

📞 Contact FCS today for expert food safety testing!