What is one major concern regarding raw milk consumption?

The major concern with raw milk consumption revolves around the potential presence of harmful bacteria. Raw milk has not undergone pasteurization, a heat treatment process that effectively kills pathogenic microorganisms that can lead to foodborne illnesses. These bacteria can include pathogens such as Salmonella, E. coli, and Listeria, which pose significant health risks, particularly to vulnerable populations such as young children, the elderly, pregnant women, and those with weakened immune systems.

While some people claim that raw milk tastes better or is more nutritious, these perceptions do not hold up against the risks associated with harmful microorganisms. Additionally, raw milk generally has a similar nutritional profile to pasteurized milk, and its shelf life may vary but is not directly linked to whether it has been pasteurized. The primary focus on safety underscores the importance of pasteurization as a public health measure to ensure milk is safe for consumption.