In the dry heat of an African savanna, a woman kneels behind her goat, her hands practiced and efficient as she draws milk directly into a simple container. Dust and warm wind swirl around her as she works in the open air, far from what most of us would consider sterile. This has been the way of things for millennia—a straightforward, unpasteurized approach to getting milk that sustains families and communities. There are no stainless-steel milking machines, no inspectors with clipboards. Just the goat, the milk, and the generations-old tradition of food gathered close to home.
Contrast this scene with the typical small-scale dairy farm in the United States. Here, every aspect of milk collection is subject to stringent sanitation protocols. Farmers wear gloves, milk is immediately refrigerated, and equipment is meticulously sanitized. In Vermont, raw milk farmers go even further: they must comply with testing, labeling, and even customer inspections before selling a single drop. It’s as if the milk were hazardous waste rather than a basic food staple.
Yet when we examine the data on foodborne illness in the U.S., raw milk is not the leading threat. In fact, it’s vegetables—those wholesome leafy greens, spinach, and romaine lettuce—that are the most frequent culprits. Let’s explore the statistics on foodborne illness, the regulatory double standards, and what all of this reveals about our food system.
The Data: Raw Milk vs. Pasteurized Milk, Meats, and Vegetables
Raw Milk
According to the CDC, between 1998 and 2018, raw milk was linked to just over 200 outbreaks, leading to 2,645 illnesses and 228 hospitalizations. While these numbers indicate some risk, it’s important to remember that raw milk consumers are a small segment of the population. Per capita, the rate of illness associated with raw milk is lower than many might assume. Common pathogens in these outbreaks include E. coli, Salmonella, and Campylobacter. (CDC Raw Milk Facts)
Pasteurized Milk
Surprisingly, pasteurized milk doesn’t lag far behind in illness counts. During the same period, pasteurized milk was linked to nine outbreaks, resulting in 2,133 illnesses and 33 hospitalizations. One large outbreak in California accounted for a significant portion of these illnesses, emphasizing that even pasteurization isn’t foolproof. Contamination after pasteurization or errors in the process can still allow harmful bacteria to proliferate. (CDC Report)
Meat Products
Compared to both raw and pasteurized milk, meat products pose a broader risk. Poultry alone caused 123 outbreaks, resulting in 3,114 illnesses. Turkey and beef also have considerable impact: turkey linked to 1,451 illnesses, and beef with 2,923. Pathogens like Salmonella and E. coli O157are common culprits in these cases, especially when meats are undercooked or improperly handled. Despite the risks, meat is sold nationwide without stringent warnings or consumer inspections. (CDC Meat Safety)
Vegetables
And then there are the leafy greens—those wholesome harbingers of health. In the same time period, vegetables were linked to 972 outbreaks, with over 34,000 reported illnesses. Leafy greens alone accounted for nearly half of these outbreaks. Notable pathogens here include Salmonella, E. coli, and Listeria, and outbreaks can be severe, prompting national recalls and affecting hundreds, sometimes thousands, of people across multiple states. (CDC Produce Safety)
The Double Standard: Why Only Raw Milk Gets the Warning Label
In Vermont, raw milk sellers must post a strict warning label, cautioning consumers: “Consuming raw unpasteurized milk may cause illness, particularly in children, seniors, persons with weakened immune systems, and pregnant women.” Additionally, customers must be allowed the opportunity to tour the farm as part of their “due diligence.” These requirements can make raw milk seem uniquely risky.
Meanwhile, there’s no such warning posted near produce aisles or butcher counters, despite the fact that vegetables and meats are leading sources of foodborne illness. Imagine if we saw signs in the produce section reading, “Eat At Your Own Risk!” It might seem laughable, yet the data supports the need for such warnings far more than it does for raw milk.
The disparity in warnings is rooted in cultural perception and historical bias. Raw milk is seen as a “fringe” choice that requires extra caution, while vegetables and meats are culturally ingrained staples. The level of consumer education expected around raw milk is seldom applied to these more common foods, even though they’re demonstrably riskier.
Impact on Small Farmers
For small dairy farmers in Vermont, these stringent regulations aren’t just about customer safety—they’re also a financial and operational burden. Vermont’s two-tier raw milk system requires farmers to undergo regular testing, maintain customer lists, and ensure compliance with state health codes. Farmers selling more than 87.5 gallons per week must undergo even more inspections, bear higher costs, and limit their sales to specific venues.
These requirements are expensive and time-consuming, often forcing farmers to remain in Tier 1, which caps their sales and income. For small-scale farms that rely on raw milk sales as a primary source of revenue, the financial strain can be immense. Many feel that raw milk regulations have evolved beyond safety concerns and now serve to limit the growth of small, local dairy businesses in favor of larger, pasteurized dairy producers.
Public Health vs. Personal Freedom
The debate over raw milk is also a debate over personal freedom. Public health agencies argue that unpasteurized milk poses an unnecessary risk to consumers, who could unknowingly expose themselves to harmful pathogens. The CDC, FDA, and other public health bodies stand firmly behind pasteurization, emphasizing that raw milk consumption increases the risk of severe illness, particularly in vulnerable populations.
But raw milk supporters argue that they should have the freedom to make their own dietary choices. They point out that we regularly consume other risky foods—like sushi, rare meats, and raw vegetables—without any regulatory requirement for farm inspections or customer “due diligence.” Why should raw milk consumers be treated as if they’re taking an extraordinary health gamble?
This broader question goes beyond milk and into the role of government in our food choices. Should consumers have the right to take informed risks, or should the government restrict options in the name of safety? Raw milk advocates believe that adults should be free to make their own decisions, especially when they are fully informed of the potential risks.
The Future of Raw Milk Regulations
With consumer demand growing for locally sourced, minimally processed foods, some states are revisiting their raw milk laws. Wyoming, for example, passed a “Food Freedom Act” allowing for the sale of homemade foods, including raw milk, without state licensing. Idaho allows farm-direct raw milk sales with minimal restrictions. Vermont has introduced limited changes, such as permitting raw milk delivery to customers’ homes, but continues to impose strict limits on sales.
Looking forward, Vermont could consider a more balanced approach, allowing safe, small-scale raw milk sales without excessive regulatory burdens. A graduated model—where small farms that demonstrate good hygiene and safety practices could sell raw milk more freely—would give consumers greater choice without compromising safety.
A Fresh Look at Food Safety
The data doesn’t lie: raw milk, while not without risks, is not the leading source of foodborne illness. If vegetables and meats cause more illness, shouldn’t they receive equal regulatory attention? The current approach not only singles out raw milk but also suggests that food safety priorities might be more about perception than protection.
At the end of the day, consumers deserve a food system that respects their ability to make informed choices. After all, in a world where leafy greens are a leading cause of foodborne illness, the real surprise might just be that raw milk isn’t as uniquely hazardous as it’s made out to be.
Dave Soulia | FYIVT
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