Raw milk and why I’m not sure it’s worth the risk

A couple of weeks ago I wrote a piece on Yummy Lummy about a meal Bron and I shared at Jamie’s Italian Canberra. In the middle of the post I ranted a little about the use of raw milk in some cheese, viz., bocconcini. As a clinical microbiologist with an interest in food, food safety and public health I’ve always appreciated the balance between taste and desires of food advocates and the need for safety. In that regard, Australia excels when it comes to using risk management principles to minimise harm to Australians. On balance and with some exceptions, raw milk is not permitted for commercial use in Australia. You can find the regulations at FSANZ.

A couple of days ago ProMED-mail posted a piece on unpasteurised milk in the USA. The ProMED-mail piece provides food for thought and some great references to excellent articles. To be fair, these articles relate to the USA and as I’ve stated, in Australia our regulatory process is very good.

For my money, I’d prefer pasteurised milk to be used at the small cost of some loss of flavour. For the raw milk devotees, I’m sorry but while your enthusiasm is great, in the greater public good, I think Australia should continue to tightly regulate diary products.

Dangers of Raw Milk: Minnesota Study Documents 1 in 6 Become Ill
Nonpasteurized Dairy Products, Disease Outbreaks, and State Laws—United States, 1993–2006
Raw or heated cow milk consumption: Review of risks and benefits