The growing popularity of raw milk in the United States is causing concern among doctors: despite new outbreaks of diseases in the spring of 2026, the authorities of a number of states are promoting laws that simplify its sale and consumption, writes xrust.
Legislative boom and growth in demand
During the current legislative session, more than 40 bills have been introduced in the United States aimed at expanding access to raw milk. Initiatives are being considered in both Democratic and Republican states, according to an Associated Press investigation.
Some measures include:
- legalization of sales for human consumption (for example, in New Jersey);
- simplification of sales through farmers' markets and stores;
- creation of licensing systems for manufacturers.
At the same time, demand is growing: farmers report a shortage of the product, despite prices of up to $20 per gallon.
Public figures also provide political support for the trend. In particular, US Secretary of Health Robert F. Kennedy Jr. previously defiantly consumed raw milk and spoke out against “excessive regulation.”
Disease outbreaks and the position of scientists
Against the backdrop of popularization of the product, new cases of infections are being recorded. The latest outbreak is linked to raw milk cheddar cheese, with at least nine people infected, half of them children under five. One patient developed a severe complication that threatened the kidneys.
Experts emphasize that raw materials without pasteurization may contain dangerous pathogens:
- class=»notranslate»>__GTAG4__ Escherichia coli (E. coli),
- salmonella,
- listeria,
- Campylobacter.
According to the Centers for Disease Control and Prevention, from 1998 to 2018, more than 200 outbreaks associated with raw milk were recorded in the United States, resulting in more than one person getting sick. 2600 people.
University of Washington biology professor Petra Ann Levine sharply criticized the trend:
“Pasteurization exists for a reason,” she said, pointing to the fundamental role of the process in preventing infections.
Why consumers choose raw milk
Despite the risks, the popularity of the product continues to grow. Among the reasons:
- belief in “naturalness” and supposed probiotic properties;
- distrust of the industrial food system;
- influence of social networks and influencers;
- desire to support local farmers. Farmers, in turn, say they adhere to strict safety standards, including regular milk tests and veterinary controls.
Possible consequences and regulation
Experts warn that expanding access will almost inevitably lead to an increase in the number of diseases. Food science professor Donald Schaffner notes that increased sales of raw milk correlate with increased outbreaks of infections.
Among the measures discussed:
- introduction of federal security standards;
- repeal of the ban on interstate commerce;
- strengthening quality control at the U.S. level. Food and Drug Administration.
Congress is already considering a bill to freely transport raw milk between states where it is legal.
Background: why pasteurization has become the norm
Pasteurization—the process of heating milk to ~71.7°C for 15 seconds—was introduced more than a century ago and has dramatically reduced the rate of food poisoning.
Before the introduction of standards:
- about 25% of all foodborne diseases in the US were associated with dairy products;
- infant mortality from infections transmitted through milk was tens of times higher.
Today, the share of such cases has decreased to about 1%, but the growing popularity of raw milk may change this trend.
Through the pages of https://edition.cnn.com
Xrust Raw milk in the USA: popularity is growing despite the risks
