Raw (unpasteurised) milk

About raw milk

Raw milk is milk that has not been pasteurised to kill bacteria that could be harmful to humans. No matter how carefully it has been produced, microorganisms (bacteria, bugs, or germs) that can cause gastrointestinal illness such as Salmonella spp., pathogenic E. coli, Staphylococcus aureus, Campylobacter jejuni, and Listeria monocytogenes are often present in raw milk.

People exposed to these organisms may experience symptoms ranging from mild discomfort (diarrhoea and vomiting) to life-threatening illnesses such as listeriosis or haemolytic uraemic syndrome (HUS), which can result in renal failure in otherwise healthy people.

Raw milk can become contaminated

Raw milk may become contaminated with microorganisms in a variety of ways. Some bacteria may be present in the milk from the animal if it has a disease, such as mastitis. Bacteria from the surface of the udder may also contaminate milk during the milking process, or during any subsequent handling or bottling.

Good hygienic practices during milking may reduce, but not eliminate, the risk of contamination. No matter what precautions are taken by the farmer, they cannot guarantee their milk will always be free from harmful bacteria.

Sale of raw milk and raw milk products is illegal in Australia

In Australia, the sale of raw cow’s milk for human consumption is illegal, and the Australia New Zealand Food Standards Code requires milk to be pasteurised.

In Victoria, it is illegal to sell, deliver or provide raw milk for human consumption.

Cosmetic or bath milk is not for human consumption

Raw milk products sometimes labelled ‘cosmetic milk’, ‘bath milk’ or ‘pet milk’ must be treated to deter human consumption (such as a bitter flavouring added) in a manner approved by Dairy Food Safety Victoria, and clearly labelled to alert customers that these products are not for human consumption.

Sale of raw milk cheese in Australia

The production and sale of certain types of cheese made from unpasteurised milk is permitted in Australia subject to strict through-chain control over the production, transport and processing of raw milk to ensure the final product is safe for consumers.

Victorian businesses producing raw milk cheese, or transporting raw milk for making raw milk cheese, are closely regulated by Dairy Food Safety Victoria.

High-risk groups and raw milk

Everyone is vulnerable to illness caused by organisms that may be present in raw milk. However, the risks are even greater for:

• young children
• people who are elderly
• people with underlying health problems
• people who have a compromised immune system
• pregnant women.

Pasteurisation and its effect on milk

Since the 1940s, it has been compulsory to pasteurise cow’s milk in Australia. Pasteurisation involves heating milk for a short period of time. Usually, milk is heated to 72 °C for 15 seconds. This process is very effective in destroying any disease-causing bacteria that may be present in raw milk and makes the final product safe for human consumption.

Pasteurisation is a perfectly simple and straightforward process, and results in a product that is safe and suitable for everyone.

There is no substantiated evidence to suggest there is any significant difference in the nutritional status of pasteurised or unpasteurised milk. There is also no credible scientific evidence to show raw milk provides additional health benefits.

Where to get help

• Your GP (doctor)
• Gastroenterologist
• Dietitians Australia Tel. 1800 812 942

This content has been reproduced with the permission from Dairy Food Safety Victoria