Can we drink raw milk?

Milk and milk-based products offer a wide range of nutritional advantages. However, raw milk is
milk that has not undergone pasteurization to kill dangerous bacteria. It could be an animal of
any kind. Advocates for raw milk claim that it is a full, natural food that contains more fatty
acids, vitamins, minerals, and antimicrobials than pasteurized milk. Additionally, they claim that
its a better option for people with autoimmune disorders, asthma, and lactose intolerance.
Salmonella, E. coli, Listeria, Campylobacter, and other harmful bacteria that cause foodborne
illness, also known as  food poisoning, can be found in raw milk. Anyone who consumes items
derived from raw milk or drinks raw milk may suffer major health consequences from these
microorganisms. However, those with compromised immune systems, such as transplant
recipients and those who have HIV/AIDS, cancer, or diabetes, children, older adults, and
pregnant women, are particularly at risk from the bacteria in raw milk. Bacteria in raw milk can
most frequently induce sickness, vomiting, diaorrhea (which can occasionally be bloody),
abdominal pain, fever, headaches, and body pains. Even dairy farms with excellent safety
procedures may contain pathogens. Additionally, even if testing on a sample of raw milk from a
farm are negative, there is no assurance that the subsequent batch of milk will be free of
dangerous pathogens.
Milk is an ideal feeding ground for bacteria because of its pH neutrality, high nutritional content,
and water content. According to studies, raw milk has a far higher concentration of dangerous
and harmful germs than pasteurized milk.
Anybody is affected if the milk they drink has hazardous germs in it.
However, those who are pregnant, have young children, are older adults, or have compromised
immune systems are at higher risk. At least one child under the age of 18 has been involved in
more than half of all disease outbreaks linked to raw milk.
In terms of nutrients, raw and pasteurized milk are comparable. Although raw milk is more
natural and may contain more antimicrobials, the risks of serious infections brought on by
hazardous bacteria like Salmonella, E. coli, and Listeria exceed the benefits in many
circumstances.