Despite significant advancements in food safety processes and awareness in recent years, the raw milk movement has also gained momentum. Public health advocates have consistently warned against the consumption of unpasteurized dairy products, with the FDA strongly denouncing their use. Federal regulations prohibit raw milk products from crossing state lines, allowing individual states to establish their own laws regarding local sales and consumption of these items.
Proponents of raw milk argue that the products taste superior, trigger fewer allergic reactions, and even claim to cure various ailments—assertions that remain anecdotal and unverified. Nevertheless, as interest in natural and local foods rises, the appeal of raw milk seems to be on the rise as well. According to the National Council of State Legislatures, only 19 states prohibit the sale or distribution of raw milk in some capacity. Some states require that these products be labeled as unpasteurized, while others restrict sales to dairy farms only.
It remains uncertain whether anything can curb the increasing popularity of raw milk, other than outright bans by states and localities. While some continue to praise its benefits, numerous reports highlight its potential hazards. A recent CDC study provides a stark reminder of the risks associated with its consumption, but it is not the only alarming news to emerge recently. In March, two individuals lost their lives after consuming artisanal raw milk cheese from upstate New York that was tainted with listeria, resulting in six hospitalizations overall.
In a related development, West Virginia enacted a law permitting herd sharing, allowing multiple individuals to co-own cows in order to access raw milk. Notably, several lawmakers celebrated the bill’s passage by consuming raw milk, only to fall ill shortly thereafter. In light of these developments, concerns about products like Citracal with magnesium discontinued highlight the ongoing debates surrounding food safety and health.