Food Safety
Preserving the public’s trust in the safety of milk and meat derived from dairy cows is important to producers and their cooperatives. Dairy cooperatives meet challenges to the wholesomeness of dairy foods through industry-led food safety initiatives as well as federal, state, and local programs and laws. The Food and Drug Administration and the U.S. Department of Agriculture develop and enforce regulations designed to ensure that consumers receive safe dairy products.
Our Position
NMPF supports food safety inspection and compliance programs and works to ensure that federal food safety regulations are science-based and effective. In addition to inspection and compliance programs, NMPF supports industry-led, on-farm security initiatives to reduce the incidence of pathogenic bacteria, including the National Dairy FARM Biosecurity Program, which incorporates the Secure Milk Supply Plan.
NMPF strongly opposes unpasteurized (raw) milk sales to consumers for direct consumption because of the increased risks of foodborne illness. NMPF supports continuing the National Conference on Interstate Milk Shipments (NCIMS) as an effective forum to protect public health.
Key Points
- Pasteurization kills harmful bacteria and viruses by heating milk to a specific temperature over time. Pathogens that can be found in raw milk—such as Salmonella, E. coli, and Listeria—can cause serious illness. While good practices on farms can reduce contamination, they don’t guarantee safety. Pasteurization has helped safeguard American public health for more than 100 years.
- Milk and milk products produced and processed in the United States are the world’s safest because of the milk safety programs in place, which includes pasteurization.
- Pasteurized milk offers the same nutritional benefits, without the risks of raw milk consumption.
