Raw Milk: Underrecognized Risks and Public Perception Explored in Latest BfR Consumer Survey
Raw milk, defined as untreated milk directly obtained from animals without pasteurization or boiling, continues to command public interest due to its perceived naturalness and purported health benefits. Yet, this traditional product remains a contentious topic in food safety circles because it carries inherent microbiological risks. The latest comprehensive data from the German Federal Institute for Risk Assessment (BfR) Consumer Monitor, a rigorously designed representative survey, sheds light on public awareness, attitudes, and perceived health risks associated with raw milk consumption. Intriguingly, despite well-documented dangers, raw milk ranks low among consumer concerns in comparison to other everyday health hazards.
Approximately two-thirds of individuals surveyed reported prior familiarity with raw milk, emphasizing the product’s presence in the German cultural and dietary landscape. However, only a marginal segment, about 10 percent, expressed personal apprehension regarding its safety. This discrepancy points to a significant underestimation of the genuine health risks posed by consuming raw milk unboiled. Professor Andreas Hensel, President of BfR, emphasized that this underestimation might contribute to unsafe consumption habits, particularly among vulnerable groups. Unboiled raw milk can harbor a range of pathogenic microorganisms, including bacteria such as Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7, all capable of triggering illnesses with severity ranging from mild gastroenteritis to life-threatening conditions.
The survey results underline that specific demographics—namely children, pregnant women, elderly individuals, and those with compromised immune systems—should categorically avoid drinking raw milk in its unboiled state. This precaution is imperative because the susceptibility to infection and the severity of disease outcomes are heightened in these populations. For the broader healthy adult population, there remains a quantifiable risk of foodborne illnesses when consuming raw milk without prior boiling. Pathogen load, frequency of exposure, and individual immune responsiveness collectively influence the risk magnitude. Consequently, boiling raw milk before consumption remains a critical public health recommendation to mitigate microbial hazards.
Raw milk’s inclusion in the BfR Consumer Monitor was a novel development in the 2025 edition, aligning it alongside other emerging consumer health topics such as approved food dyes and mercury contamination in fish. This inclusion highlights the dynamic nature of food safety concerns and the institute’s commitment to tracking evolving public perceptions and scientific evidence. The survey also tackled broader questions about health risks in daily life, eliciting responses that underscore public fixation on chemical and pollutant exposure, which accounted for 41 percent of expressed concerns. Plastics, food additives, and unbalanced dietary components like excess fats, sugars, or salts were commonly cited, reflecting a multi-faceted apprehension surrounding modern lifestyle and food choices.
Of particular note, “microplastics in food” emerged as the foremost concern among predefined health issues, with a striking 67 percent of respondents signaling they were very worried about this contaminant, closely followed by anxiety regarding antibiotic resistance and pesticide residues. This pattern suggests heightened awareness of environmental and antimicrobial threats, which may overshadow traditional food safety hazards such as raw milk consumption. Notably, these findings remained largely consistent with previous survey iterations, indicating stable public attitudes over time regarding chemical and microbial health threats.
A novel facet introduced in the latest survey was the inquiry into knowledge about excessive versus insufficient vitamin and mineral intake. Traditionally, public health messaging has primarily focused on nutrient deficiencies; however, this survey disclosed that only 26 percent of participants felt well-informed about the potential risks of overconsuming vitamins and minerals. This shift signals a growing recognition within the scientific community of the complexity surrounding micronutrient homeostasis and the adverse effects that over-supplementation can provoke, such as hypervitaminosis and mineral toxicities.
From a scientific standpoint, the microbiological risks inherent to raw milk stem from the absence of thermal processing, which otherwise serves to inactivate pathogens. Pasteurization, a standardized heat treatment, effectively reduces microbial contamination by subjecting milk to controlled high temperatures for set durations, thereby dramatically lowering the risk of foodborne illness. In contrast, raw milk’s microbial community can fluctuate widely depending on farm hygiene, animal health, and storage conditions, creating unpredictable safety profiles. This variability necessitates public health strategies grounded in rigorous education and transparent information dissemination.
The BfR’s role as an independent scientific entity within Germany’s Ministry of Agriculture, Food, and Regional Identity underpins its authoritative analysis and guidance on food and consumer safety. By conducting ongoing, representative consumer surveys, BfR bridges the gap between cutting-edge risk assessment research and public awareness. Such evidence-based insights inform policymakers in implementing regulatory measures and forming targeted risk communication strategies, aiming ultimately to safeguard public health without compromising consumer autonomy.
In conclusion, the latest BfR Consumer Monitor highlights a critical public health paradox: while raw milk remains a culturally embedded product with significant exposure, its associated health risks, particularly microbiological hazards, are largely underestimated by consumers. The relatively low level of expressed concern contrasts sharply with the scientific consensus advocating caution due to potential pathogen transmission. This gap underscores the necessity for enhanced public education and clearer risk communication to mitigate avoidable foodborne diseases. Moreover, the broader landscape of consumer health anxieties, encompassing microplastics, antibiotic resistance, and pesticide residues, underscores the complex matrix of modern risk perceptions that food safety authorities must navigate. As raw milk continues to occupy both niche markets and traditional dietary roles, balancing consumer preference with evidence-based safety remains a paramount challenge.
Subject of Research:
Consumer perceptions and health risks of raw milk consumption based on a representative survey conducted by the German Federal Institute for Risk Assessment.
Article Title:
Raw Milk: Public Underestimation of Microbial Risks Illuminated by BfR Consumer Monitor
News Publication Date:
2025
Web References:
https://www.bfr.bund.de/assets/01_Ver%C3%B6ffentlichungen/Publikationen_englisch/bfr-consumer-monitor-05-2025.pdf
Keywords:
Risk assessment, Food safety, Social surveys, Milk, Pathogens, Microbiological hazards, Consumer health perceptions, Foodborne illness, Public health communication, Pasteurization, Raw milk consumption, Nutrient intake awareness
