Keep Food Safe Blog 
Drinking Raw Milk: It's Not Worth the Risk
There are many reasons why some people are thinking about drinking raw milk these days. (Raw milk is milk that has not been pasteurized to kill harmful germs.) Some people want to eat less processed food. Others have heard that raw milk contains more of certain nutrients than pasteurized milk, or that it can prevent or even solve various health problems. Still others think of buying raw milk as one way to support local farmers and sustainable agriculture.
As a public health epidemiologist and veterinarian, I know firsthand how animals and their germs can contaminate all kinds of food, including milk. Also, in my job in the Outbreak Response and Prevention Branch at CDC, I help investigate outbreaks caused by contaminated food and contact with infected animals.
If you’re thinking about adding raw milk to your diet (or your family’s diet), it’s important for you to understand the risks of drinking raw milk.
Why raw milk is dangerous
Raw milk can carry harmful bacteria and other germs that can make you very sick or kill you. Yes, it’s true that it’s possible to get “food poisoning” or foodborne illnesses from many foods, but raw milk is one of the riskiest of all. Raw milk and products made from raw milk (such as cheeses and yogurts) can cause serious infections, such as Salmonella, Listeria, and E. coli.
What happens if you get sick from raw milk
Getting sick from raw milk can mean many days of diarrhea, stomach cramping, and vomiting. Less commonly, it can mean kidney failure, paralysis, chronic disorders, and even death. The seriousness of the illness is determined by many factors, such as the type of germ, the amount of contamination, and the person’s immune defenses.
Speaking of immune defenses… it’s important to remember that some people are at higher risk of getting sick from drinking raw milk. The risk is greater for certain age groups, such as infants, young children, and older adults. It’s also particularly risky for pregnant women (and their unborn babies) and those with weakened immune systems, such as people with cancer, an organ transplant, or HIV/AIDS.
Though some people are at higher risk of getting sick from raw milk, even healthy adults and older children can get seriously ill. Those who recover often suffer from life-long medical consequences. To see how devastating these illnesses can be, check out these real-life stories about the dangers of raw milk.
Even healthy animals may carry germs that contaminate raw milk
Outbreaks of illness related to raw milk have been traced back to both grass-fed and grain-fed animals. Raw milk supplied by “certified,” “organic,” or “local dairies has no guarantee of being safe.
How to stay safe
To keep your family safe, follow these simple tips:
- Always drink pasteurized milk. Check the label or package to be sure.
- If you prefer organic milk, make sure that it’s pasteurized. Raw, organic milk is not safe.
- If you or a member of your family consumes raw milk and then becomes ill, call your health care provider immediately. If it’s an emergency, call 911.
For more information, including questions and answers about raw milk, see Food Safety and Raw Milk (CDC).
Ensure Food Safety When the Power Goes Out
(Cross-posted from the USDA Blog)
Snow, sleet, ice, and wind can wreak havoc on our every day lives. Winter! It’s a fact of modern life: sometimes the power goes out.
If your power goes out, knowing how to keep food safe can help minimize the loss of food and reduce the risk of foodborne illness.
I have put together some helpful power outage guidelines from USDA’s Meat and Poultry Hotline to help you be food safe if your power goes out.
Keep the refrigerator and freezer doors closed
- A refrigerator will keep food cold for about 4 hours if the door is kept closed.
- A full freezer will keep temperature for about 48 hours (24 hours if half-full). If your freezer is not full, group packages so they form an “igloo” to protect each other. Place them to one side or on a tray so that if they begin thawing, their juices won’t get on other foods.
- If the power is going to be out for an extended period of time, buy dry or block ice to keep the refrigerator as cold as possible. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.
Don’t place frozen foods outside in the snow
If your power is out due to a snowstorm, the sun’s rays can thaw frozen food even when the temperature is very cold. In addition, animals could discover your stash. Instead, take advantage of the cold temperatures by making ice outside. Fill buckets, empty milk cartons, or cans with clean water and leave them outside to freeze. Then put the “homemade ice” in your refrigerator, freezer, or coolers.
Keep an appliance thermometer in the refrigerator and freezer
The key to determining the safety of food in the refrigerator and freezer lies in knowing how cold they are. An appliance thermometer will take away the guesswork of just how cold the unit is.
What to do when the power returns
- When the power comes back on, you will have to evaluate each item separately. When in doubt, throw it out. These charts help you evaluate specific foods:
- With frozen food, check for ice crystals! The food in your freezer that partially or completely thaws may be safely refrozen if it still contains ice crystals or is 40 °F or below.
- Discard any food that has an unusual odor, color, or texture, or feels warm to the touch.
- Never taste a food to determine its safety!
For more information about food safety in an emergency, check out these resources:
- In an Emergency (FoodSafety.gov)
- Power Outages: Key Tips for Consumers (FDA)
If you have any other questions, feel free to contact us at the Hotline (1-888-674-6854 toll-free) or online at AskKaren.gov (English and Spanish).
Super Bowl, Slow Cookers, and Food Safety: An Unbeatable Team
For most of the year, my slow cooker stays on the shelf in my kitchen. But, when the Super Bowl approaches, I always pull it out to make chili, meatballs, or other hot party foods. he thing that I love about a slow cooker is that it can cook food safely and help me save time while I’m busy preparing for the big game.
This time of year, the USDA Meat and Poultry Hotline receives lots of questions related to slow cooking. Sometimes we hear about really scary mistakes that people make when they’re preparing slow cooked food. To make sure that you and your party guests stay safe, I wanted to share a few of these slow cooker questions and answers.
I placed my meat in the slow cooker and then forgot to turn it on. It was off for 6 hours before I discovered it. Is it still safe? If I cook it, will that destroy any bacteria and make it safe?
Unfortunately, the meat is not safe, even if you cook it. Perishable food left in the “Danger Zone” (between 40 °F and 140 °F) for more than 2 hours should be discarded even though it may look and smell good.
After I made chili in my slow cooker, I poured it in a large bowl and put it in the refrigerator to cool overnight. When I checked it this morning, I noticed that it’s still warm in the center. Is it still safe?
This caller was very disappointed to learn that the chili was not safe. If you’re making a large pot of soup, chili, or stew, store it in shallow containers that enable the food to cool quickly in the fridge. Always refrigerate cooked food within two hours after the cooking is finished. Don’t let it sit on the counter to cool.
Is it safe to reheat food like pork BBQ in a slow cooker?
We do NOT recommend reheating food or leftovers in a slow cooker. Instead, we advise callers to reheat cooked food to steaming on the stove top or in a microwave oven. Then, you can put it into a preheated slow cooker to keep it hot for serving. Use a food thermometer to be sure the food stays at 140 °F. or above.
I usually put my frozen meatballs directly in the slow cooker to start cooking, but my best friend says that’s not safe. Who’s right?
You’re very lucky to have a best friend who is also food safe! Your friend is right. All ingredients that you place into a slow cooker should be thawed first. Keep thawed food and other perishable food refrigerated until you’re ready to start cooking.
For more information about using slow cookers safely, check out these resources:
- Fact Sheet: Slow Cookers and Food Safety
- Podcast: Safe Use of Slow Cookers
If you have any other questions, feel free to contact us at the Hotline (1-888-674-6854 toll-free) or online at AskKaren.gov (English and Spanish).
