Consumer Awareness - Raw Milk

RAW MILK CONSUMPTION INFORMATION

The following consumer awareness message is in regard to the sale and consumption of raw milk. This consumer awareness message is required under State law.  It is for informational purposes only.

Raw milk is not pasteurized.  Milk pasteurization is the process of heating milk to a high enough temperature to kill pathogenic bacteria. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery. Since raw milk is not pasteurized, great attention needs to be paid by the consumer on the sanitation, hygienic practices, product handling and animal health. 

This guide serves as a primer on items to look for when choosing a raw milk dairy farm to supply your personal needs. Raw milk, much like raw meat, poultry and eggs carry a risk of food borne illness and consumption of this is a personal decision that only you can make. As a general rule, raw milk should not be served to immunocompromised individuals, infants, the elderly, women who are pregnant or anyone with a weakened immune system.  If you have concerns as to whether you or a family member would be one of these, please discuss these with your medical provider.

Things to look for and discuss with the producer when evaluating a raw dairy farm:

Is the producer listed on the IDPH website as a permitted raw milk producer?

A raw milk producer that is permitted by the Illinois Department of Public Health (IDPH) has undergone an initial inspection of the sanitary conditions of the farm.  In addition, the producer is required to routinely monitor the milk quality (temperature, bacteria, coliform, somatic cell count, and drug residue) by sending samples to a certified milk laboratory.

If a producer is not IDPH permitted, it is (1) illegal for him/her to sale raw milk in Illinois, and (2); the sanitary conditions and milk quality have not been evaluated.

What can I look for when out on the farm?

There are some things you can look at when deciding whether to purchase raw milk at the farm. 

  • Is the location (distribution point) at which the sales is occurring at look clean and organized?  

  • Do you get a product receipt which includes information on the product and who to contact in case there is a problem later discovered with the product? 

  • Milk house and equipment cleanliness. This is the room used to wash, sanitize and store the milking equipment; it is also the room where the milk is stored and cooled. This room should be clean. Examine the equipment and milk cans. Do you see any milk residue, a rainbow like sheen, or extraneous material and is it in good repair (no cracks, tears or signs of wear)?  It is imperative that the equipment be properly cleaned and sanitized before coming in contact with milk.   

  • How is the equipment cleaned and sanitized?  Don’t be afraid to ask.

  • Does the producer sanitize the equipment just prior to use?  Cleaning and sanitizing are two separate processes, in order to effectively sanitize (kill the illness producing germs) the surfaces must first be clean. Sanitizing should be done just prior to milking as an added aid to minimizing bacterial contamination of the milk. Milk must be rapidly cooled after milking.  How is producer rapidly cooling the milk and is it at 41°F or less? The easiest way to cool volumes of milk is with a bulk milk tank with refrigeration and agitation.  If the raw dairy farm does not utilize one of these tanks then ask how the milk is cooled down.  Milk should be cooled to 45°F within four (4) hours of milking and should be stored at 41°F or less.

  • Animal cleanliness and housing conditions.  Do the cow’s flanks, udders and tail, look reasonably clean?  Is the bedding the cows sleep on free of manure, and dry? Are there any accumulations of manure accessible to the cows?

  • If the farm supplies the containers for the milk, where and how are they stored?  Are they stored in a manner that will protect them from airborne environmental contamination, drips and splash?  If asked, will the producer show and discuss with you laboratory test results on the quality and safety of the product?

  • Does the producer have a way of contacting you after the purchase in case a health related issue is later discovered? Making an informed decision is your responsibility as a consumer.  If the response to any of these questions or additional ones you may think are not met with a satisfactory answer perhaps you should think of finding a different supplier of raw milk. 

If you have any questions concerning the selling of raw milk in Illinois, please contact the Illinois Department of Public Health at 217‐785‐2439 or by email at DPH.Dairy@Illinois.gov.