WVU experts warn of risks associated with raw milk sales

As interest in raw milk grows among a niche group of consumers across the United States, two West Virginia University (WVU) experts are addressing the potential risks and liabilities associated with these sales. Dee Singh-Knights, professor and agriculture economics specialist with WVU Extension in the Division for Land-Grant Engagement, and Jesse Richardson, professor at the WVU College of Law, are cautioning farmers and others who sell raw milk about the safety concerns for consumers and the significant liability that comes with these sales. In West Virginia, raw milk has been legally available for consumption since 2016 through herd-sharing programs.

However, a new state law that took effect in June now allows for direct sales of raw milk. Despite this legal shift, Singh-Knights and Richardson stress the importance of understanding the risks involved. “According to the U.

S. Centers for Disease Control and Prevention, raw milk is linked to a variety of foodborne illnesses,” said Singh-Knights. “The U.

S. Food and Drug Administration advises against consuming raw milk due to what they assert to be a lack of scientifically proven health benefits and increased risk of foodborne illness.” Singh-Knights explained that raw milk does not undergo pasteurization, a process that heats milk to remove pathogenic microorganisms and spoilage bacteria, thereby preventing disease and improving the product’s shelf life.

Without pasteurization, disease-causing microorganisms, includ.