The American Academy of Pediatrics (AAP) has renewed its call for a ban on the sale and distribution of unpasteurised milk and dairy products in the United States, warning that raw dairy can carry dangerous pathogens without providing proven additional health benefits over pasteurised milk.
The updated policy statement, published online on October 5, 2026, highlights particular risks for children, pregnant people and breastfeeding mothers. The AAP states that pasteurised milk provides comparable nutritional benefits while substantially reducing the risk of foodborne infections.
Raw Milk Linked to Serious Foodborne Infections
Raw milk can contain harmful microorganisms, including Listeria monocytogenes, Campylobacter, Salmonella, Brucella and Shiga toxin-producing Escherichia coli (STEC). These pathogens can cause illnesses ranging from gastrointestinal infections to severe, life-threatening complications.
According to the evidence cited in the policy statement, 75 known outbreaks linked to unpasteurised milk products occurred in the United States between 2013 and 2018, resulting in 675 illnesses, 98 hospitalisations and two deaths.
Children and young people accounted for a substantial share of reported illnesses. Approximately half of those affected were younger than 20, while 14% were under five years of age.
Pregnant people face additional risks from Listeria infection, which can lead to miscarriage, stillbirth, premature delivery and severe infections in newborns. The AAP estimates that listeriosis occurs 12–14 times more frequently during pregnancy than in the general population.
H5N1 Adds a Further Food-Safety Concern
The updated guidance also highlights highly pathogenic avian influenza A(H5N1) as an emerging concern for raw-milk consumers.
During the 2024 US dairy-cattle outbreak, infectious H5N1 virus was detected in nearly one-quarter of unpasteurised milk samples collected in affected states. The virus can remain in refrigerated raw milk for up to five weeks, according to research cited by the AAP.
No human H5N1 infections have been confirmed as resulting from raw-milk consumption to date. However, infected milk has caused systemic illness and death in animals that consumed it. The AAP notes that pasteurisation effectively inactivates the virus.
Pasteurisation Remains a Critical Safety Control
The AAP says claims that raw milk offers superior nutritional, immune or other health benefits are not supported by sufficient scientific evidence. Available research indicates that pasteurisation does not significantly reduce milk’s overall nutritional value.
Pasteurisation involves heating milk under controlled time-and-temperature conditions, followed by cooling. The process substantially reduces exposure to disease-causing microorganisms and remains a central food-safety measure in commercial dairy production.
The organisation recommends that families choose pasteurised milk and dairy products, particularly for children and pregnant people. Its renewed call for a nationwide ban is a policy recommendation, not an enacted federal prohibition; the sale of unpasteurised dairy products remains legal in at least 27 US states.
Implications for the Dairy Industry
The updated guidance reinforces the importance of validated pasteurisation processes, hygienic milk handling, microbiological monitoring and effective quality-control systems across the dairy supply chain.
For dairy processors, the issue also highlights the need for clear consumer communication about the difference between raw and pasteurised products. Claims about nutritional superiority should be supported by credible scientific evidence, while food-safety messaging should accurately explain the risks associated with unpasteurised dairy.
The AAP’s position underscores a central principle for the sector: maintaining nutritional quality and consumer confidence requires both responsible communication and effective controls against preventable foodborne illness.
Source: Dairynews7x7 09 Oct, 2026 Read full story here
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