Raw milk is milk from cows, sheep, and goats — or any other animal — that has not been pasteurized to kill harmful bacteria. Raw milk can carry dangerous bacteria such as Salmonella, E. coli, Listeria, Campylobacter, and others that cause foodborne illness, often called “food poisoning.”

Unpasteurized milk, cheese and other dairy products may contain harmful pathogens and are not safe to eat, drink, or use in making foods. It is a violation of federal law enforced by the Food and Drug Administration to sell raw milk packaged for consumer use across state lines (interstate commerce).

The pasteurization of raw milk ensures that all of the potentially harmful bacteria that is often in the milk mixture are killed, such as salmonella. However, pasteurizing raw milk also removes much of its naturally occurring nutrient content. The only state where there is no legal way to obtain raw milk is New Jersey.

Minnesota law, found in Minnesota Statutes 32D. 20, restricts the sale of raw milk for human consumption; however, it does provide an alternative for people who want to consume raw milk. On an occasional basis, consumers may go directly to dairy farms to purchase raw milk directly from the farmer.