A recent article from The Times of India sheds light on the significant health risks associated with drinking raw, unpasteurized milk. The article states that raw milk, despite common perceptions, can be a host for dangerous bacteria, including E. coli, Listeria, and Salmonella. These pathogens can lead to severe foodborne illnesses with symptoms like vomiting, diarrhea, and fever. The article cites a review by Johns Hopkins University researchers, who found that consuming raw milk increases the risk of foodborne illness more than 100 times compared to its pasteurized counterpart.

The health risks extend far beyond simple food poisoning. The article details how infections from these bacteria can lead to life-threatening complications, such as Hemolytic Uremic Syndrome (HUS), which can cause kidney failure, and sepsis. In some cases, these infections can also result in neurological problems. This is a critical point for the agribusiness community, as it highlights the severe consequences of improper handling and consumption of a product at the heart of the dairy industry.

The article also identifies several at-risk groups who face an even greater danger from consuming raw milk. These groups include infants and young children, pregnant women, older adults, and individuals with weakened or compromised immune systems. For these populations, the risk of serious complications from a bacterial infection is significantly higher, making the consumption of raw milk particularly hazardous.