Why is it safer to consume pasteurized milk than raw milk?

• A. Pasteurization significantly reduces pathogens and spoilage organisms; raw milk can contain harmful bacteria and toxins.
• B. Pasteurized milk contains no nutrients.
• C. Raw milk is always safe if fresh.
• D. Pasteurization adds toxins to milk.

Answer: (A)

Pasteurization uses a controlled heat treatment to substantially lower the number of disease-causing microbes and spoilage organisms in milk. By heating milk to a specific temperature for a defined time, the risk from bacteria such as Salmonella, Campylobacter, E. coli, and Listeria is greatly reduced. This means that, even if milk comes from a contaminated source, the chances of causing illness are much lower after pasteurization. Raw milk, on the other hand, can harbor harmful bacteria and toxins regardless of how fresh it is, so its safety relies entirely on perfect hygiene and handling, which isn’t guaranteed. Pasteurization doesn’t make milk nutrient-free; it retains most nutrients while reducing microbial hazards, whereas the idea that pasteurization adds toxins is incorrect.