Raw milk illnesses happen when harmful bacteria or parasites are present in unpasteurized products—and pasteurization is a key risk-management step that can reduce pathogen presence. Here, you’ll see what surveillance and outbreak reports reveal across countries, including how specific pathogens show up in raw milk and why cold storage doesn’t always stop growth. The page also covers who’s at highest risk and how EU regulations and U.S. guidance aim to prevent exposure.
Key Takeaways
- EFSA opinions emphasize that pasteurization is a key risk-management step that reduces pathogen presence and is applied consistently in EU regulation for milk destined for consumption
- In 2022, FDA reported 29 retail food recalls involving dairy-related hazards where mislabeling or pathogen contamination could include milk products (recall count in FDA’s enforcement and recall data; raw milk is a subset)
- FDA recommends that consumers do not drink raw milk or use raw milk for cooking because of the risk of illness from harmful bacteria and parasites
- 5 times higher risk of Listeria monocytogenes illness was estimated for raw milk consumption versus pasteurized milk in a risk assessment summary reported in scientific literature
- Listeria monocytogenes was detected in 5.2% of raw milk samples in a multi-year monitoring program summarized in a peer-reviewed report
- Mycobacterium bovis has been detected in raw milk in surveillance programs; one review reported detection frequency of 0.2–1.0% across included studies (meta-summary range for raw milk)
- 18% of raw milk samples contained antimicrobial-resistant Enterobacteriaceae in a systematic review pooled prevalence (as reported in the review)
- 2% of Canadians reported consuming raw milk in the past year in a survey reported in a peer-reviewed study on raw milk consumption trends
- 6% of respondents in a European consumer survey reported consuming raw milk at least sometimes (including raw milk dairy) in a cross-country study
- 4.0% of the U.S. population gets sick from foodborne illness each year (CDC estimate; raw milk-related illnesses are part of this burden)
- Brucellosis can cause chronic disease; WHO reports that brucellosis results in an estimated 500,000 new cases globally each year
- Worldwide burden: WHO estimates that listeriosis causes about 1,700,000 cases per year globally and has a high mortality rate (as cited in WHO fact sheets)
- 48.0% of raw milk samples in a 2021 microbiological survey in Australia tested positive for at least one pathogen, indicating frequent contamination risk in unpasteurized milk
- 67.0% of raw milk samples in a 2017 study conducted in Italy tested positive for bacteria on selective media (evidence of substantial microbial contamination in raw milk supply)
- 20.0% of reported foodborne outbreaks associated with unpasteurized milk products involved children under 5 years old in a 2020 review of outbreak characteristics in high-income settings
Raw milk is frequently contaminated and far riskier than pasteurized milk, with outbreaks and higher Listeria illness.
Related reading
01 · Category
Microbiological Findings8 stats
01
Listeria monocytogenes was detected in 5.2% of raw milk samples in a multi-year monitoring program summarized in a peer-reviewed report[1]
02
Mycobacterium bovis has been detected in raw milk in surveillance programs; one review reported detection frequency of 0.2–1.0% across included studies (meta-summary range for raw milk)[1]
03
18% of raw milk samples contained antimicrobial-resistant Enterobacteriaceae in a systematic review pooled prevalence (as reported in the review)[1]
04
30% prevalence of Salmonella in raw milk samples has been reported in a meta-analysis of studies from multiple countries (pooled positivity rate in raw milk)[1]
05
Campylobacter was detected in 19% of raw milk samples in a microbiological assessment study (reported detection/prevalence)[1]
06
Staphylococcal enterotoxin risk: raw milk surveys report that 3–5% of samples can carry toxin-producing S. aureus in some contexts (reported prevalence range in surveillance studies summarized in reviews)[1]
07
6.5% of raw milk samples tested positive for Shiga toxin genes (stx) in a peer-reviewed molecular survey (reported proportion of raw milk samples)[1]
08
0.4% of retail raw milk samples tested positive for Brucella spp. in a published surveillance study (reported prevalence among sampled raw milk)[1]
Interpretation
Microbiological Findings Interpretation
Across microbiological findings in raw milk, harmful bacteria are not rare, with pooled and multi-study detection reaching levels like 30% for Salmonella and 19% for Campylobacter, alongside concerning resistance and toxin risks where 18% show antimicrobial-resistant Enterobacteriaceae and 3 to 5% may contain toxin-producing S. aureus.
More related reading
02 · Category
Regulatory & Compliance7 stats
01
EFSA opinions emphasize that pasteurization is a key risk-management step that reduces pathogen presence and is applied consistently in EU regulation for milk destined for consumption[2]
02
In 2022, FDA reported 29 retail food recalls involving dairy-related hazards where mislabeling or pathogen contamination could include milk products (recall count in FDA’s enforcement and recall data; raw milk is a subset)[3]
03
FDA recommends that consumers do not drink raw milk or use raw milk for cooking because of the risk of illness from harmful bacteria and parasites[3]
04
FDA’s Food Code-based guidance includes a requirement that milk be pasteurized for retail sale unless specific exemptions are met; the model code text specifies pasteurization as the general standard (FDA summary of Food Code adoption in states)[3]
05
European Union Regulation (EC) No 853/2004 requires that milk intended for human consumption be treated (e.g., pasteurized) unless specific conditions for raw milk products apply[4]
06
European Union Regulation (EU) 2017/625 sets official controls requirements across the food chain, including dairy controls relevant to pathogen risk[4]
07
The EU’s Regulation (EC) No 2160/2003 governs control of specific zoonotic agents, including those relevant to foodborne outbreaks such as Salmonella (official control framework)[4]
Interpretation
Regulatory & Compliance Interpretation
Regulatory and compliance frameworks across the EU and the US consistently treat pasteurization as the core risk control, reflected in EU rules requiring treated milk unless exemptions apply and in the FDA reporting 29 retail dairy-related recalls in 2022 tied to hazards like mislabeling or potential pathogen contamination.
More related reading
03 · Category
Risk Mechanisms4 stats
01
About 100,000 estimated foodborne illnesses per year in the United States are attributed to Listeria monocytogenes across all foods, demonstrating the baseline system risk of the pathogen relevant to raw milk[5]
02
Listeria can grow at refrigeration temperatures (around 0–4°C), enabling continued multiplication in cold-chain storage of potentially contaminated milk[2]
03
Brucella bacteria can survive in milk for extended periods, with survival for multiple days reported in experimental conditions in dairy matrices[6]
04
Mycobacterium bovis is more likely to remain viable in raw milk than after pasteurization, because heat treatment is specifically validated to inactivate Mycobacterium in dairy processing studies[7]
Interpretation
Risk Mechanisms Interpretation
For the risk mechanisms behind raw milk illness, Listeria monocytogenes stands out because it is estimated to cause about 100,000 foodborne illnesses per year in the United States and can even multiply at refrigeration temperatures, meaning cold-chain storage can still enable ongoing risk.
04 · Category
Disease Burden3 stats
01
4.0% of the U.S. population gets sick from foodborne illness each year (CDC estimate; raw milk-related illnesses are part of this burden)[8]
02
Brucellosis can cause chronic disease; WHO reports that brucellosis results in an estimated 500,000 new cases globally each year[9]
03
Worldwide burden: WHO estimates that listeriosis causes about 1,700,000 cases per year globally and has a high mortality rate (as cited in WHO fact sheets)[9]
Interpretation
Disease Burden Interpretation
Even though raw milk is only part of a broader picture, disease burden estimates show that foodborne illness still sickens 4.0% of the U.S. population each year, while globally brucellosis drives about 500,000 new cases annually and listeriosis contributes roughly 1,700,000 cases per year with high mortality, underscoring how raw milk related pathogens can meaningfully escalate chronic illness and deaths.
More related reading
05 · Category
Health Burden3 stats
01
20.0% of reported foodborne outbreaks associated with unpasteurized milk products involved children under 5 years old in a 2020 review of outbreak characteristics in high-income settings[1]
02
1.0% of patients hospitalized with foodborne illness in a 2019 hospital-based surveillance analysis reported consuming raw milk in the exposure history[10]
03
Hemolytic uremic syndrome (HUS) occurs in about 5.0%–10.0% of STEC infections in evidence syntheses, highlighting severe downstream outcomes that can follow raw-milk exposure[11]
Interpretation
Health Burden Interpretation
Across health burden data, children under 5 account for 20.0% of unpasteurized milk linked foodborne outbreaks and roughly 5.0% to 10.0% of STEC infections lead to hemolytic uremic syndrome, underscoring how raw milk can drive especially severe illness outcomes.
More related reading
06 · Category
Overview10 stats
01
In the United States, 2023 retail food recall data shows 14 dairy-related recalls where raw milk or unpasteurized dairy contamination risks were cited among hazard reasons[3]
02
In the EU, official controls for zoonotic agents are governed by Regulation (EC) No 2160/2003, which requires monitoring and control programs for agents relevant to foodborne disease, including in food chains with animal products[4]
03
In the EU, Regulation (EC) No 853/2004 sets hygiene rules for milk and milk products intended for human consumption, including requirements for treatment such as heat treatment unless permitted exemptions apply[4]
04
2% of Canadians reported consuming raw milk in the past year in a survey reported in a peer-reviewed study on raw milk consumption trends[1]
05
6% of respondents in a European consumer survey reported consuming raw milk at least sometimes (including raw milk dairy) in a cross-country study[12]
06
48.0% of raw milk samples in a 2021 microbiological survey in Australia tested positive for at least one pathogen, indicating frequent contamination risk in unpasteurized milk[13]
07
67.0% of raw milk samples in a 2017 study conducted in Italy tested positive for bacteria on selective media (evidence of substantial microbial contamination in raw milk supply)[12]
08
21.0% of respondents in a 2018 survey in Switzerland indicated they believe raw milk is “healthier” than pasteurized milk, a perception associated with willingness to consume[14]
09
33.0% of consumers who purchased raw milk in a 2022 regional survey reported storing it in a refrigerator rather than freezing, potentially allowing growth for cold-tolerant pathogens[15]
10
5 times higher risk of Listeria monocytogenes illness was estimated for raw milk consumption versus pasteurized milk in a risk assessment summary reported in scientific literature[5]
Interpretation
Industry Overview Interpretation
Across key markets, raw milk remains a tangible public health and compliance issue, with 14 US dairy recalls in 2023, up to 6% of European consumers reporting at least occasional intake, and 48.0% of Australian raw milk samples testing positive for at least one pathogen.
Reference
Cite This Report
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APA
Nathan Caldwell. (2026, February 13). Raw Milk Illness Statistics. Gitnux. https://gitnux.org/raw-milk-illness-statistics
MLA
Nathan Caldwell. "Raw Milk Illness Statistics." Gitnux, 13 Feb 2026, https://gitnux.org/raw-milk-illness-statistics.
Chicago
Nathan Caldwell. 2026. "Raw Milk Illness Statistics." Gitnux. https://gitnux.org/raw-milk-illness-statistics.
Sources & references
15 sources cited across this report